3 Fun and Easy Grilled Vegetable Skewers for Your Next Barbecue
When one hears the word "barbecue", they automatically believe of meat. Beef, chicken, pork and seafood are certainly fixtures in a backyard barbecue, but they are always enjoyed best with a side of vegetables. The subsequent time you take your grill out, throw in some fruits and vegetables along with your meat for a more total, much more fulfilling menu!
Here are 3 scrumptious grilled vegetable skewers you can attempt for your subsequent grilling session:
Grilled Sriracha Tofu Skewers
What you need:
- 1 zucchini, sliced into large chunks - 1 red bell pepper, sliced into large chunks - ten large mushrooms - 1 jalapeno pepper, diced - 1 cup large chunks extra firm tofu - 1/4 cup diced onion - 1/4 cup soy sauce - 2 tablespoons sriracha chili garlic sauce - 2 tablespoons sesame oil - Ground black pepper to taste
In a medium bowl, mix together zucchini, red bell pepper, mushrooms and tofu. In a small bowl, stir with each other jalapeno pepper, onion, soy sauce, sriracha, sesame oil and ground black pepper. Mix till all ingredients are nicely-combined. Pour mixture over tofu and vegetables then toss lightly to coat. Cover and refrigerate for at least 1 hour. When ready, thread tofu and vegetables onto skewers and cook on a pre-heated grill over medium-high heat for 8-ten minutes or to desired doneness.
Veggies and Vinaigrette Skewers
What you need:
- 1 large yellow squash, reduce into 3/4-inch slices - 1 large zucchini, cut into 3/4-inch slices - 1 red onion, reduce into 1-inch cubes and separated into 3-layer segments - 2 yellow bell peppers, reduce into 1-inch squares - 2 cup grape tomatoes - 1/4 cup additional-virgin olive oil - 1/4 cup balsamic vinegar - 1 tablespoon fresh lemon juice - 1 tablespoon finely chopped parsley - 2 teaspoons minced garlic - 2 teaspoons chopped thyme - 2 teaspoons Dijon mustard - Kosher salt and ground black pepper to taste
In a small bowl, whisk with each other olive oil, balsamic vinegar, lemon juice, parsley, garlic, thyme, mustard, kosher salt and black pepper. Place squash, zucchini, onion, bell pepper and grape tomatoes in a large bowl, add vinaigrette then toss to coat. Let sit for eight-ten minutes then thread vegetables alternately onto skewers. reserve remaining vinaigrette. Cook on a pre-heated grill over medium-high heat for 6-8 minutes or till edges of vegetables are browned. Place skewers on a platter, pour remaining vinaigrette over skewers then serve.
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