How to cook vegetable skewers

Easy to prepare and delicious, the vegetable skewers are very versatile and can be cooked on the grill, in the oven, on the barbecue or in a pan. It is always a different dish, as the vegetables vary each time according to the season and in addition, it allows you to experiment with the ingredients you like most. The vegetable skewers will simply be perfect on the menu and on the party buffets, both with appetizers and appetizers and with side dishes for main courses and single dishes. Are you ready to take inspiration from many tasty ideas to make delicious skewers with vegetables, fruit such as apples and pears, and cheese?

How to cook vegetable skewers in a pan

Let’s start immediately with a tasty side dish to be prepared quickly that can also be considered a second dish: the marinated mixed skewers, an excellent alternative to the most typical sautéed vegetables, although they are among the most versatile and most requested foods during the summer.

To make the marinated mixed skewers to be cooked in a pan, you will need: 1 yellow pepper; 1 red pepper; 1 green pepper; 2 courgettes; 2 carrots; 1 eggplant; 1 onion; 5 champignon mushrooms; a pinch of coriander; a pinch of grated ginger; 1 clove of garlic; a pinch of oregano; a few sprigs of thyme; a generous pinch of salt and 2 tablespoons of extra virgin olive oil.

Wash and clean the vegetables, then cut the peppers and aubergine into pieces, cut the carrots and courgettes into slices, cut the mushrooms into thick enough slices and cut the onion into wedges. Put all the vegetables in a bowl and flavor them with the oil, salt, spices and with a mixture that you will have made by combining the aromatic herbs and finely chopped garlic. Leave the vegetables in the marinade for 30 minutes and, once marinated, skewer the pieces of vegetables in wooden skewers. Grease a non-stick pan with a drizzle of oil, lay the skewers on top and let them blend with ½ glass of white wine. Let them cook for 10 minutes on high heat, turning them during cooking. Alternatively, as a single dish, you can enrich the skewers with soft cheese cubes.

Inviting and full of flavor are the skewers of cherry tomatoes, aubergines, courgettes and spring onions, to be prepared simply and quickly enough at home. Wash 5 cherry tomatoes, 2 small aubergines, 2 courgettes and 3 spring onions. Cut them into small pieces and put everything in a bowl to flavor with 4 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, 100 ml of lemon juice, 1 sprig of rosemary, a pinch of salt and a pinch of black pepper. Leave to rest for 20 minutes, drain the vegetables and put them on the skewers that you will sauté in a non-stick pan with a knob of butter and a handful of capers for 10 minutes. Let the skewers cool slightly and serve them crispy on a serving dish together with the capers.

How to cook grilled vegetable skewers

The grilled vegetable skewers are an ideal appetizer for aperitifs and snacks for parties to be organized outdoors. In addition, they accompany the grilled meat typical of the mid-August lunch and can also be prepared in advance and then grilled at the time. Are you looking for some ideas? Try the skewers with artichokes, asparagus, carrots, onions: a real treat!


For 8 portions of skewers you will need: 2 Tropea red onions; 2 carrots; 2 artichokes; 100 g of asparagus; ½ lemon; 1 bunch of parsley; 2 spoons of extra virgin olive oil; Salt and Pepper To Taste.

Prepare the skewers a few hours before, starting to clean all the vegetables. Clean the artichokes, discard the hardest leaves, cut the heart into four parts and also clean the inside. Rinse them and put them immediately in cold water acidulated with a little lemon juice. Also peel the carrots and cut them into round slices about 1 cm thick. Peel the onions and cut them into wedges, while removing the hardest part of the asparagus but at the moment leave them whole. Blanch them in a pan of salted hot water for 5 minutes together with the pieces of carrots and artichokes, then drain the vegetables and cut the asparagus into chunks about 4 cm long. Put all the vegetables in a bowl and season with the oil, finely chopped parsley, a pinch of salt and a pinch of pepper. Let them flavor until you are ready to grill, then put them on 8 wooden skewers, lay them on the grill and cook them for 5 minutes on each side. For a variant of this recipe you can make the skewer even more crisp by adding cubes of toasted bread between one vegetable and another in the skewer.

If you want to try skewers with an exotic taste, we recommend those based on peppers, apples, onions, potatoes and ginger. Prepare first, in a bowl, a marinade by squeezing 1 lemon and mincing 1 bunch of parsley. Also add 20 g of grated ginger, 1 chopped garlic clove, 200 ml of extra virgin olive oil, a pinch of salt and a pinch of pepper. Go immediately to wash and cut 2 cubed rennet apples about 2 cm thick, do the same with 1 pepper and 2 medium potatoes already peeled and then peel 1 onion and make it into wedges. Put fruits and vegetables to marinate for 2 hours in the refrigerator. After the marinating time, drain the fruit and compose 8 skewers alternating 1 piece of apple, 1 clove of onion, 1 cube of pepper, 1 cubet of potato and so on until you have used up all the ingredients. Heat a grill, or a cast iron plate, and when it is hot, lay the skewers cooking them 8 minutes per side. Remove them from the heat and bring your apple skewers to the table, perhaps to be served together with agrilled chicken breast.

How to cook baked vegetable skewers

In autumn you can make a delicious dish and serve the skewers on the table with seasonal vegetables such as pumpkin and mushrooms, perfect as an aperitif. The sweetish taste of the pumpkin in fact combines very well with the incredible scent of the forest emanated from porcini mushrooms. To further enrich this dish, you can add soy sauce with which to sprinkle the skewers.

But let’s see the ingredients for 4 people. For this recipe you will need: 300 g of pumpkin pulp; 10 porcini mushrooms; 1 bunch of parsley; 2 spoons of extra virgin olive oil; a pinch of salt.

First, select the mushrooms by choosing those of more or less equal size, then wash them under running water, remove any residues of earth with the help of a brush and gently remove the stem, taking care not to break the chapel. Then cut the pumpkin into cubes and sprinkle the mushrooms, which you will have washed and dried with paper towels, with the chopped parsley. Take the wooden skewers and insert 1 cube of pumpkin, 1 mushroom chapel (if it is too large, cut it in half), 1 piece of pumpkin and 1 washer of mushroom stem about 2 cm thick. Arrange the skewers on a baking tray lined with parchment paper, grease them with the oil poured flush, salt and bake at 200 degrees for 40 minutes. Occasionally check the cooking so that the mushrooms do not roast excessively and the pumpkin does not become too soft. Remove from the oven and enjoy them warm accompanied by polenta skewers to ensure an even tastier alternation of flavors. But if you want a more refined dish, insert the cubes of feta cheese into the ready-made vegetable sticks and sprinkle with a drizzle of acacia honey.

A tasty and easy alternative to prepare with other baked vegetables are the skewers with cherry tomatoes, basil leaves, slices of zucchini and black olives without stones, to be completed, once baked, with morsels of mozzarella. But always to cook in the oven are the skewers of carrots and celery and, in this case, you can also get help from the children * for the composition. Get 3 stalks of celery and 3 carrots and wash the vegetables well. Peel the carrots, cut the two ends and then reduce them to 1 cm thick washers. Also cut the celery into 2 cm long pieces and begin to insert the two vegetables in the wooden sticks, alternating them. Season everything, for 20 minutes, in a marinade consisting of 4 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, 1 chopped onion, a few leaves of thyme, ½ teaspoon of curry and a pinch of salt. Drain the skewers and lay them on a baking sheet with a little marinade liquid. Preheat the oven to 200 ° and when it has reached the temperature bake for 25 minutes.

How to cook grilled vegetable skewers

Grilled vegetable skewers will be even better if you marinate them first in an emulsion or sauce. Here’s how to prepare it: put 10 basil leaves, 3 tablespoons of oil, a handful of pine nuts, 10 almonds and 1 clove of garlic in the mixer. Transfer the pesto obtained in a bowl and emulsify it with 1 tablespoon of oil, a pinch of salt and a pinch of pepper. Now peel 8 champignon mushrooms, 2 courgettes, 1 yellow pepper and 5 cherry tomatoes. Wash them, dry them and remove the stalk pepper, the seeds and the various filaments. Cut it into strips 2 cm wide and then into squares, then cut the courgettes into slices and divide the mushrooms in half. The cherry tomatoes, however, keep them whole. Transfer all the vegetables to the bowl where the sauce is located, mix well and marinate for half an hour. Arrange the skewers by placing 1 cherry tomato in the center and cook them for 10 minutes on the grill placed over the embers as soon as you notice a white veil of ash. Turn them often and brush them with the green marinade sauce. Done!

Skewers of aubergines, peppers and potatoes are perfect for barbecuing with meat. The ingredients for 6 people are: 3 potatoes; 2 violet aubergines; 1 yellow pepper; 1 red pepper; 1 green pepper; 3 tablespoons of extra virgin olive oil; 1 tablespoon of breadcrumbs; 1 sprig of parsley and a pinch of salt. Clean the peppers, clean them, then cut them into four strips, blanch them in a pan with a drizzle of oil for 5 minutes and let them cool. Peel the potatoes, cut them into four parts and reduce them into small pieces to boil in salted boiling water for 5 minutes. Wash the aubergines, dry them and cut them into cubes about 2 cm thick. Pick up the peppers and divide the flaps into four squares. Skewer and alternate the vegetables on 5 long sticks. Then prepare a dressing with oil, breadcrumbs, parsley and salt. When the embers are veiled in white, brush the skewers with the sauce and cook them for 15 minutes, turning them often. Enjoy the hot skewers with a delicious barbecue sauce.

How to cook au gratin vegetable skewers

Appetizing as finger food, good to eat both hot and cold, the skewers of vegetables au gratin are a very tasty colored side dish, ideal for the whole family and to be enjoyed for lunch and dinner. Fragrant and quick to cook are those with leeks, cherry tomatoes and new potatoes, to be served in glasses for an imaginative appetizer. First, peel 5 new fries, cut them into four and dip them in a bowl with cold water. Clean 2 not too large leeks and then cut the white part into 2 cm thick slices. Now take 8 cherry tomatoes, wash them, dry them and leave them whole. Put each piece of vegetables on the skewers and, once ready, sprinkle them with a drizzle of oil, season them with salt and pass them on a plate with abundant breadcrumbs mixed with 1 tablespoon of grated cheese. If you prefer, you can beat 1 egg with which to brush the skewers before passing them in the breading. Leave them on the breadcrumbs for 10 minutes and, in the meantime, heat the oven to 200 °. When it is hot, bake the breaded skewers in a pan for 30 minutes and 5 minutes from the end of cooking, turn on the grill to gratin them. Enjoy your meal!

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