Vegetable Skewers Oven Or Grill Recipes

Steps:

• Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

Steps:

• Soak skewers in water for 10 to 20 minutes.
• Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
• Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
• Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Steps:

• Preheat grill to medium heat.
• Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed.
• Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, until there is a 1-inch gap at the top of the skewer. Brush each skewer liberally with the oil mixture.
• Repeat with the remaining skewers and vegetables.
• Grill the skewers for 12-18 minutes with the lid closed, flipping halfway.
• Enjoy!

Steps:

• Place the skewers into a shallow dish and cover with water and allow to soak for 15 minutes. Preheat the oven to 460°F (240°C). Cut the tofu into large thick squares (cutting into large squares makes them more sturdy and easier to place onto the skewers). Place onto a parchment lined baking tray and place into the oven to bake for 15 minutes. While the tofu is baking and the skewers are soaking, chop up the bell peppers into pieces (quite large so they can easily be threaded onto the skewers), and slice the zucchini into thick slices. Chop the pineapple slices into large chunks. The mushrooms and cherry tomatoes will stay whole. Toss the chopped veg, mushrooms and cherry tomatoes in a bowl and add 2 Tbsp sesame oil and some sea salt and black pepper and toss together so that everything is coated. When the tofu is ready, remove from the oven and brush with the remaining 1 Tbsp sesame oil. Thread the vegetables and tofu onto the skewers. If baking in the oven then preheat the oven to 350°F (180°C) and place the skewers onto a parchment lined baking tray and bake for 30 minutes. If cooking on the grill then preheat the grill and cook the skewers, turning regularly until the veggies are soft and just browning around the edges (about 10-15 minutes). Prepare your satay sauce by adding the peanut butter, soy sauce, maple syrup, chili and garlic spice together and whisking with a hand whisk to combine. Add hot water from the kettle and whisk to thin it out into the right consistency. Serve the vegetable skewers with a bowl of satay sauce on the side. NOTES *Soaking the skewer sticks is a must. This prevents them from catching fire when baked or grilled. The tofu bakes for the same amount of time as the skewer sticks are soaking, so you might as well. However, tofu can be omitted from this recipe if you prefer. *Use a gluten-free soy sauce or switch for tamari if you need this to be gluten-free.

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.