Summer Vegetable Skewers

By Melissa Clark

Published July 28, 2021

Summer Vegetable Skewers
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes, plus grill heating
Rating
4(491)
Comments
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Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they’re quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you’re short on time.

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Ingredients

Yield:4 to 6 servings
  • 2pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
  • Fine sea salt
  • 2fat garlic cloves, finely grated, pressed or minced
  • 2tablespoons minced fresh oregano or marjoram
  • ¼teaspoon red-pepper flakes
  • ⅓cup extra-virgin olive oil, plus more for serving
  • Lemon wedges, for serving
  • Flaky sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

136 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 387 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.

  2. Step 2

    In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.

  3. Step 3

    Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.

  4. Step 4

    When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

Tip
  • Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.

Ratings

4 out of 5
491 user ratings
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Comments

Cindy A.

I keep my bamboo skewers in the freezer in a ziploc bag. Remove and use immediately , no soaking needed .

Steve

Fantastic—the marinade and lemon make the dish. Cooking for one, so used one large zucchini and added large chunks of red bell pepper and 6 cherry tomatoes, all on two metal skewers. Halved the ingredients for the marinade, although was liberal with the pepper flakes. 12 minutes on the grill, flipping twice. Enjoyed it with jasmine rice and rose. Great dinner for a hot summer night.

adrienne rourke

I find you can skip salting the veggies, and no need to rotate them, cook 4 to 5 min. on each side depending on your grill.

Mindy S.

I keep my pre-soaked skewers in the freezer in zip lock bags…at the ready!

BJ

I used to make veggies this way when I had a grill. No grill now because I would seldom use it. I wonder if this would work on the little George Foreman electric grill I own.

Jeff B

These are great just like this. A little Feta cheese crumbled on top is nice too.

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