Hi guys! I hope everyone is having a nice post-holiday weekend week. I have been struggling hard to get back in the rhythm of things as I usually do after a few days of complete relaxation and indulging. (I'm sure you guys feel me, right?) But, I'm back! Let's do this.
July 4th weekend may have come and gone but the season for BBQ's and pot luck's is still in full force and will be for a quite a while. So with that that being said, today I give you a true summer barbecue staple: Veggie BBQ Skewers.
These grilled veggie skewers are not actually grilled per se, as I do not have a grill at the moment… (so un-American of me). These skewers are actually roasted in the oven. But that's not to say you can't follow this recipe exactly and then at the end decide to use a grill rather than an oven. You do you, pal.
I love this veggie skewer recipe because it's super simple to follow, minimal effort, and I must say, pretty darn tasty.
There's something about a roasted vegetable that really tickles my fancy. Perhaps it's because they are so juicy. Or because they hold their flavor much better this way. Or maybe it's because they've got the whole melt-in-your-mouth thing going on. But pretty much, I'm a roasted veggie lifer.
If you don't like any of these veggies feel free to swap them, or add additional veggies. The power is in your hands my friends! Get on these Veggie BBQ Skewers peeps, you won't regret it!
As always, I would love to see your creations. Snap a pic, post it on Instagram and tag it with #projectsunny :)
- 1 zucchini, sliced into thick rounds
- 10 mushrooms, whole
- 10 cherry tomatoes, whole
- 1/2 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 2 red potatoes, quartered and boiled for 5-10 minutes
- 1/4 cup olive oil
- 2 garlic cloves, pressed
- 1 small lemon, juice of
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon tajin
- pinch salt and pepper