Grilled Veggie Skewers: The Ultimate Guide to Delicious Summer Grilling

Summer Chicken Salad with Grapes: Is there anything that screams summer quite like a creamy, refreshing chicken salad? This isn’t your grandma’s chicken salad (though we love her version too!). We’re elevating the classic with juicy grapes, crunchy celery, and a hint of Dijon mustard for a flavor explosion that will have you reaching for seconds. Forget those heavy, mayonnaise-laden salads of the past; this recipe is light, bright, and bursting with fresh flavors perfect for a picnic, light lunch, or a quick weeknight dinner.

Chicken salad has a fascinating history, evolving from simple boiled chicken dressed with oil and vinegar to the creamy, comforting dish we know and love today. Its popularity soared in the late 19th century, becoming a staple in tea rooms and luncheonettes. The addition of grapes, a relatively modern twist, adds a touch of sweetness and a delightful textural contrast that perfectly complements the savory chicken.

People adore Summer Chicken Salad with Grapes for its versatility and ease. It’s incredibly simple to prepare, requiring minimal cooking and readily available ingredients. The combination of tender chicken, crisp vegetables, and sweet grapes creates a symphony of flavors and textures that is simply irresistible. Plus, it’s a fantastic way to use leftover cooked chicken! Whether you spread it on croissants, serve it over lettuce, or enjoy it straight from the bowl, this Summer Chicken Salad with Grapes is guaranteed to be a crowd-pleaser.

this Recipe

Ingredients:

• 2 red bell peppers, cut into 1-inch pieces
• 2 yellow bell peppers, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 2 zucchini, cut into 1/2-inch thick rounds
• 2 yellow squash, cut into 1/2-inch thick rounds
• 1 pint cherry tomatoes
• 1 pound cremini mushrooms, stems removed
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)

Preparing the Vegetables:

Okay, let’s get started! First things first, we need to prep our veggies. This is probably the most time-consuming part, but trust me, it’s worth it. The key is to cut everything into roughly the same size so they cook evenly on the grill.

1. Wash and dry all the vegetables thoroughly. This is super important for food safety and also helps the marinade adhere better.
2. Cut the bell peppers into 1-inch pieces. I like to remove the seeds and membranes first. You can use any color bell pepper you like, but I find that red and yellow add a nice visual appeal.
3. Cut the red onion into 1-inch wedges. Keep the layers intact as much as possible so they don’t fall apart on the grill.
4. Slice the zucchini and yellow squash into 1/2-inch thick rounds. Make sure they’re not too thin, or they’ll become mushy when grilled.
5. Leave the cherry tomatoes whole. They’ll burst with flavor when grilled, so we want to keep them intact.
6. Remove the stems from the cremini mushrooms. You can leave them whole or cut them in half if they’re particularly large.

Making the Marinade:

Now for the magic! The marinade is what really elevates these veggie skewers. It adds tons of flavor and helps to keep the vegetables moist while they’re grilling.

1. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried Italian herbs, salt, pepper, and red pepper flakes (if using). Make sure everything is well combined.
2. Taste the marinade and adjust the seasonings as needed. You might want to add a little more salt, pepper, or herbs to suit your taste.

Marinating the Vegetables:

This step is crucial! Don’t skip it. The longer you marinate the vegetables, the more flavorful they’ll be. I recommend at least 30 minutes, but an hour or two is even better.

1. Add all the prepared vegetables to the bowl with the marinade.
2. Toss the vegetables gently to coat them evenly with the marinade. Make sure every piece is getting some love.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours. The longer they marinate, the better!
4. If you’re using wooden skewers, now is the time to soak them in water. This will prevent them from burning on the grill. Soak them for at least 30 minutes.

Assembling the Skewers:

Time to get creative! You can arrange the vegetables on the skewers in any order you like. I like to alternate colors and textures for a visually appealing and flavorful skewer.

1. Thread the marinated vegetables onto the skewers. Be careful not to overcrowd the skewers, as this will prevent the vegetables from cooking evenly. Leave a little space between each piece.
2. Alternate the vegetables for a variety of flavors and textures. I like to start with a bell pepper, then a red onion wedge, followed by a zucchini round, a cherry tomato, a mushroom, and so on.
3. Repeat the pattern until the skewer is full, but not overcrowded.
4. Repeat steps 1-3 until all the vegetables are used.

Grilling the Skewers:

Finally, the moment we’ve been waiting for! Grilling the skewers is quick and easy. Just make sure to keep an eye on them and turn them frequently to prevent burning.

1. Preheat your grill to medium heat. You want the grill to be hot enough to cook the vegetables through, but not so hot that they burn.
2. Lightly oil the grill grates. This will prevent the skewers from sticking.
3. Place the skewers on the preheated grill.
4. Grill for 10-15 minutes, turning frequently, until the vegetables are tender and slightly charred. The exact cooking time will depend on the heat of your grill and the size of the vegetables.
5. Use tongs to turn the skewers every few minutes to ensure even cooking.
6. Keep a close eye on the skewers and move them to a cooler part of the grill if they start to burn.
7. The vegetables are done when they are tender and slightly charred. You can test them with a fork to make sure they’re cooked through.

Serving:

These grilled veggie skewers are delicious on their own as a light meal or as a side dish to grilled chicken, fish, or steak. You can also serve them with a dipping sauce, such as hummus, tzatziki, or a simple vinaigrette.

1. Remove the skewers from the grill and let them cool slightly before serving.
2. Serve the skewers hot or warm.
3. Garnish with fresh herbs, such as parsley or basil, if desired.
4. Enjoy!

Tips and Variations:

Here are a few tips and variations to make these grilled veggie skewers even better:

• Add other vegetables: Feel free to add other vegetables to the skewers, such as eggplant, asparagus, or artichoke hearts.
• Use different marinades: Experiment with different marinades to create different flavor profiles. Try a lemon-herb marinade, a teriyaki marinade, or a spicy chili marinade.
• Add protein: Add cubes of tofu, chicken, or shrimp to the skewers for a heartier meal.
• Serve with a dipping sauce: Serve the skewers with a dipping sauce, such as hummus, tzatziki, or a simple vinaigrette.
• Make them ahead of time: You can assemble the skewers ahead of time and store them in the refrigerator until you’re ready to grill them. Just be sure to add the marinade right before grilling.
• Use a grill pan: If you don’t have an outdoor grill, you can use a grill pan on your stovetop.
• Broil them: You can also broil the skewers in the oven. Just be sure to keep a close eye on them to prevent burning.

Enjoy your delicious and healthy grilled veggie skewers!

Conclusion:

So there you have it! These Grilled Veggie Skewers are truly a must-try this season, and honestly, any time you’re craving a burst of fresh, smoky flavor. I’ve been making these for years, and they’re always a crowd-pleaser, even with the pickiest eaters. The beauty of this recipe lies in its simplicity and adaptability. It’s quick to prepare, easy to grill, and packed with nutrients. But more than that, it’s just plain delicious! The slight char from the grill enhances the natural sweetness of the vegetables, creating a symphony of textures and tastes that will leave you wanting more.

Think of these skewers as a blank canvas for your culinary creativity. Feel free to swap out any of the vegetables I’ve suggested for your favorites or whatever you have on hand. Zucchini, bell peppers (all colors!), red onion, cherry tomatoes, and mushrooms are all fantastic choices. For a bit of heat, add some jalapeño slices. If you’re feeling adventurous, try grilling some pineapple chunks on the skewers for a sweet and savory twist.

Serving Suggestions and Variations:

These Grilled Veggie Skewers are incredibly versatile and can be served in so many different ways. They make a fantastic side dish to grilled chicken, steak, or fish. You can also serve them as a vegetarian main course, perhaps alongside some quinoa or couscous. For a complete meal, try threading some marinated tofu or halloumi cheese onto the skewers along with the vegetables.

* As an Appetizer: Cut the vegetables into smaller pieces and serve the skewers as appetizers with a flavorful dipping sauce like tzatziki, hummus, or a balsamic glaze.
* In Salads: Remove the grilled vegetables from the skewers and toss them into a fresh salad for added flavor and texture.
* In Wraps and Sandwiches: Chop the grilled vegetables and use them as a filling for wraps, sandwiches, or pita pockets. Add some feta cheese and a drizzle of olive oil for extra deliciousness.
* With Pasta: Toss the grilled vegetables with your favorite pasta and a light sauce for a quick and easy weeknight meal.
* Marinating Magic: Don’t underestimate the power of a good marinade! Experiment with different marinades to enhance the flavor of your vegetables. A simple marinade of olive oil, lemon juice, garlic, and herbs is always a winner. You could also try a balsamic marinade, a teriyaki marinade, or even a spicy chili marinade.

I truly believe that everyone should have a go-to grilled vegetable recipe, and I hope that this one becomes yours. It’s a healthy, delicious, and easy way to enjoy the bounty of fresh produce that summer has to offer. Plus, it’s a great way to get your kids to eat their vegetables!

So, what are you waiting for? Fire up the grill and give these Grilled Veggie Skewers a try! I’m confident that you’ll love them as much as I do. And when you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what dipping sauces you used, and how much your family enjoyed them. Happy grilling! I can’t wait to hear about your grilling adventures and how you made this recipe your own. Remember, cooking is all about experimenting and having fun, so don’t be afraid to get creative and put your own spin on things. Enjoy!