Tropical Grilled Vegetable Skewers
Difficulty: Intermediate
Prep Time: 30 min
Serves: 6-8
Attribute: Draeger’s Cooking School
Ingredients
- ½ teaspoon granulated garlic powder
- ½ teaspoon granulated onion powder
- ½ teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- ¼ cup olive oil
- 2 medium zucchinis, cut into ½ inch thick half moons
- 2 medium summer squash, cut into ½ inch thick half moons
- 1 green bell pepper, cut into 1-inch squares
- Half of a red onion, cut into wedges
- Half of a pineapple, cut into 1-inch chunks
- 8 6-inch bamboo skewers, soaked in water for 30 minutes
Directions
In a bowl, mix together garlic powder, onion powder, paprika, salt, pepper, lime juice, and olive oil. Pour mixture over vegetables and pineapple, and toss until everything is evenly coated. Skewer the vegetables, alternating to make sure there is a variety of vegetables on each skewer.
Heat a grill pan over medium-high and preheat oven to 400°F degrees. When the grill is hot, cook the skewers a few minutes on each side until nice char marks are present. If the vegetables are not yet cooked through, transfer them to a baking pan and place in the preheated oven until cooked through.
