Simple Summer Vegetable Kebabs and Grilled Asparagus

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  10 minutes Cook Time:  15 minutes

Simple Summer Vegetable Kebabs and Grilled Asparagus

These colorful and healthy kebabs are a big hit with the entire family and a great way to get your kids to eat their vegetables. Take care to remove and discard the skewers before serving to small children.

Ingredients

2 bunches fresh asparagus, woody ends trimmed

6 small tomatoes, Campari tomatoes preferred

3 small yellow or green summer squash, sliced crosswise, 1-inch thick

2 large red or orange bell peppers, stemmed and seeded, cut in 2-inch chunks

2 tablespoons olive or canola oil

Juice and zest of one lemon

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

Instructions

  • Soak 6 (10-inch) bamboo skewers for 30 minutes.
  • Prepare a gas grill for direct cooking over medium heat, or start the charcoal grill and allow to come to gray embers, or heat a grill pan to medium-high heat.
  • Skewer the tomatoes, squash, and peppers and place them on a rimmed baking tray. Whisk the canola oil and the juice and zest of 1 lemon in a small bowl. Brush the skewers with the oil and lemon and season with 1 teaspoon salt and ½ teaspoon pepper.
  • Coat the asparagus with 1 tablespoon of oil on another rimmed baking tray. Season with 1 teaspoon salt and ½ teaspoon pepper.
  • Grill the kebabs until the vegetables are tender, turning occasionally, 10 to 12 minutes. When the kebabs are halfway done, add the asparagus to the grill and cook, turning occasionally, until tender and slightly charred, about 6 minutes.
  • Kitchen Tips

    • To prevent the asparagus from falling through the grates, arrange directly on the grill perpendicular to the grates, or use a grill basket. When using a grill basket, grilling time may take 2 to 4 minutes longer, depending on the thickness of the asparagus.
    • When choosing asparagus, thin asparagus with closed tips are best. Snap off the woody bottoms and refrigerate asparagus upright in a glass half filled with water, like fresh cut flowers. White asparagus are milder in flavor, and their stalks should be peeled to remove the fibrous outer layer.
    • If you don’t have bamboo skewers to soak, you can use metal skewers, but make sure to spray them very well with non stick spray.

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