Grilled Vegetable Skewers

by Gianna Dinuzzo
Grilled Vegetable Skewers


·12” long wooden skewers
·2 red-skinned potatoes
·2 medium zucchini
·1 medium eggplant
·1 large onion, peeled
·1 cup cherry tomatoes
·1-2 bell peppers, cored
·1 cup white mushrooms (optional)
· ½ cup olive oil
·Fresh minced rosemary (optional)
·salt/pepper to taste


Soak skewers in water for at least 30 minutes to prevent burning over the grill. Boil potatoes in a pot of water for about 8 minutes, or until fork tender. Drain and rinse with cool water. Prep all vegetables by chopping into bite-sized pieces. Thread vegetables onto skewers, alternating colors. Brush with olive oil and sprinkle with seasoning. Grill on a barbecue until evenly charred or bake on a baking dish at 375 degrees for 12-15 minutes, rotating occasionally. Remove skewers, then serve on a platter and enjoy!

I love my veg box so much - you guys never disappoint with the delicious produce each week and I love all your honest correspondence.

— Charlotte - Brighton

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.