Name: Grilled Veggie Skewers Greek: A Delicious & Healthy Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons lemon juice, freshly squeezed; 2 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional, for a little heat); 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch wedges; 1 zucchini, cut into 1/2-inch thick rounds; 1 yellow squash, cut into 1/2-inch thick rounds; 8 ounces cherry tomatoes; 8 ounces cremini mushrooms, halved or quartered if large; 1 (14-ounce) can artichoke hearts, drained and quartered; Kalamata olives, pitted (optional); Feta cheese, crumbled; Fresh parsley, chopped; Pita bread or naan; Tzatziki sauce

Grilled Veggie Skewers Greek style are about to become your new favorite way to enjoy the bounty of summer! Imagine juicy, perfectly charred vegetables, bursting with flavor and infused with the bright, herbaceous notes of the Mediterranean. Forget boring salads; these skewers are a vibrant, delicious, and incredibly easy way to get your daily dose of veggies.

The concept of skewering food and grilling it over an open flame has ancient roots, spanning cultures from around the globe. In Greece, souvlaki, often featuring marinated meats, is a beloved street food staple. Our Grilled Veggie Skewers Greek take inspiration from these traditions, swapping the meat for a colorful medley of vegetables and embracing the fresh, clean flavors that define Greek cuisine.

What makes these skewers so irresistible? It's the combination of textures – the slight char on the outside, giving way to tender, flavorful insides. It's the simplicity of preparation; a quick marinade and a few minutes on the grill are all it takes. And, of course, it's the taste! The combination of sweet bell peppers, tangy red onion, earthy zucchini, and salty feta (if you choose to add it!) creates a symphony of flavors that will have you coming back for more. Plus, they're naturally gluten-free and easily adaptable to vegan diets, making them a crowd-pleasing option for any gathering. So, fire up your grill and get ready to experience the magic of Greek-inspired grilling!

Ingredients:

For the Marinade:

1/4 cup olive oil
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little heat)

For the Veggie Skewers:

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch wedges
1 zucchini, cut into 1/2-inch thick rounds
1 yellow squash, cut into 1/2-inch thick rounds
8 ounces cherry tomatoes
8 ounces cremini mushrooms, halved or quartered if large
1 (14-ounce) can artichoke hearts, drained and quartered
Kalamata olives, pitted (optional)

For Serving (Optional):

Feta cheese, crumbled
Fresh parsley, chopped
Pita bread or naan
Tzatziki sauce

Preparing the Marinade:

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Make sure everything is well combined. This marinade is the key to infusing the vegetables with that delicious Greek flavor!

Preparing the Vegetables:

Wash and dry all the vegetables thoroughly. This is important to ensure the marinade adheres properly.
Cut the bell peppers (red, yellow, and green) into 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook evenly on the grill.
Cut the red onion into wedges. You want the wedges to be large enough to stay on the skewer without falling apart.
Slice the zucchini and yellow squash into 1/2-inch thick rounds. Again, consistency in thickness is key for even cooking.
If the cremini mushrooms are large, quarter them. If they're smaller, halving them will suffice.
Drain the artichoke hearts and quarter them. Canned artichoke hearts are a convenient option, but you can also use fresh if you prefer.

Marinating the Vegetables:

In a large bowl or resealable plastic bag, combine all the prepared vegetables (bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, mushrooms, artichoke hearts, and olives, if using).
Pour the marinade over the vegetables, ensuring that everything is well coated. Gently toss the vegetables to distribute the marinade evenly.
Cover the bowl or seal the plastic bag and refrigerate for at least 30 minutes, or up to 2 hours. The longer the vegetables marinate, the more flavorful they will become. However, don't marinate them for too long, as the lemon juice can start to break down the vegetables and make them mushy.

Assembling the Skewers:

If using wooden skewers, soak them in water for at least 30 minutes before grilling. This will prevent them from burning on the grill. I usually use metal skewers, which are reusable and don't require soaking.
Thread the marinated vegetables onto the skewers, alternating colors and textures for a visually appealing and flavorful combination. You can arrange them in any order you like, but I usually go for something like this: bell pepper, red onion, zucchini, cherry tomato, mushroom, artichoke heart, and olive (if using).
Don't overcrowd the skewers. Leave a little space between the vegetables so they can cook evenly. Overcrowding can lead to steaming instead of grilling.

Grilling the Veggie Skewers:

Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Place the veggie skewers on the preheated grill.
Grill for 10-15 minutes, turning occasionally, 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 vegetable pieces.
Keep a close eye on the skewers and adjust the heat as needed to prevent burning. If the vegetables are browning too quickly, move them to a cooler part of the grill or reduce the heat.
To check for doneness, pierce a piece of zucchini or bell pepper with a fork. It should be tender but still have a slight bite.

Serving the Grilled Veggie Skewers:

Remove the grilled veggie skewers from the grill and let them rest for a few minutes before serving.
Serve the skewers hot, garnished with crumbled feta cheese and fresh chopped parsley, if desired.
These grilled veggie skewers are delicious on their own as a light and healthy meal, or as a side dish to grilled chicken, fish, or lamb.
Serve with warm pita bread or naan for dipping in tzatziki sauce. The cool and creamy tzatziki sauce is the perfect complement to the grilled vegetables.
Leftover skewers can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Tips and Variations:

Add protein: For a more substantial meal, add grilled chicken, shrimp, or tofu to the skewers.
Use different vegetables: Feel free to substitute or add other vegetables, such as eggplant, asparagus, or corn on the cob.
Spice it up: Add a pinch of red pepper flakes to the marinade for a little heat.
Make it vegan: Omit the feta cheese or use a vegan feta alternative.
Grill indoors: If you don't have access to an outdoor grill, you can also grill the skewers indoors using a grill pan or broiler.
Herb variations: Experiment with different herbs in the marinade, such as rosemary, thyme, or mint.
Lemon zest: Add lemon zest to the marinade for an extra burst of citrus flavor.
Balsamic glaze: Drizzle the grilled skewers with balsamic glaze for a touch of sweetness and acidity.

Enjoy!

I hope you enjoy these Grilled Veggie Skewers Greek style as much as I do. They're a healthy, flavorful, and easy way to enjoy the bounty of summer vegetables. Don't be afraid to experiment with different vegetables and seasonings to create your own unique version. Happy grilling!

Conclusion:

So there you have it! These Grilled Veggie Skewers Greek are more than just a side dish; they're a vibrant celebration of fresh flavors, a testament to simple cooking, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try for anyone looking to add a healthy, delicious, and visually stunning element to their next barbecue, potluck, or even a simple weeknight dinner. The combination of smoky grilled vegetables, tangy feta, and zesty Greek dressing is simply irresistible. But why is this recipe so special? It's the perfect balance of textures and tastes. The slight char on the peppers and zucchini gives them a delightful sweetness, while the red onion adds a subtle bite. The creamy feta cheese melts slightly on the warm vegetables, creating a luxurious mouthfeel. And that Greek dressing? It ties everything together with its bright, herbaceous notes. It's a symphony of flavors that will leave you wanting more. Beyond the incredible taste, these skewers are incredibly versatile. Serve them as a side dish alongside grilled chicken, fish, or steak. They're also fantastic as a vegetarian main course, especially when paired with a side of quinoa or couscous. For a lighter meal, try serving them over a bed of mixed greens with a drizzle of extra Greek dressing. Looking for variations? Get creative! Add cherry tomatoes for a burst of sweetness, or swap out the zucchini for eggplant. Bell peppers in different colors will make the skewers even more visually appealing. If you're not a fan of feta, try using halloumi cheese, which holds its shape beautifully on the grill. For a spicier kick, add a pinch of red pepper flakes to the Greek dressing. You can even marinate the vegetables in the Greek dressing for a few hours before grilling to intensify the flavors.

Serving Suggestions:

* Serve with grilled chicken or fish for a complete meal. * Add to a Greek salad for extra flavor and texture. * Use as a topping for pita bread or flatbread. * Serve with hummus and pita chips for a delicious appetizer. * Thread the grilled vegetables onto a bed of orzo pasta.

Variations:

* Add cherry tomatoes, mushrooms, or eggplant to the skewers. * Use halloumi cheese instead of feta. * Marinate the vegetables in the Greek dressing before grilling. * Add a pinch of red pepper flakes to the Greek dressing for a spicy kick. * Drizzle with balsamic glaze after grilling for a touch of sweetness. I'm confident that you'll love these Grilled Veggie Skewers Greek as much as I do. They're easy to make, healthy, and bursting with flavor. So, fire up your grill, gather your ingredients, and get ready to experience a taste of the Mediterranean. I can't wait to hear what you think! Once you've tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what you served them with, and how much you enjoyed them. Your feedback is invaluable and helps me create even better recipes for you in the future. Happy grilling! Don't forget to share your culinary creations on social media and tag me! I love seeing your versions of my recipes. Let's spread the joy of delicious, healthy, and easy-to-make food together!