MenuMake vibrant vegetable skewers on the grill, focusing on timing and high-heat techniques for perfect grilling results.
Preheat your grill to high heat (about 450°F).
While the grill is heating, wash and chop the vegetables into similar-sized pieces for even cooking. Cut bell peppers into large squares, zucchini into thick slices, and red onion into wedges.
Per serving
In a large bowl, combine the chopped vegetables with olive oil, garlic powder, salt, and black pepper. Toss well to coat all the vegetables evenly.
Soak wooden skewers in water for 30 minutes (if using) to prevent burning during grilling. Alternatively, use metal skewers.
Thread the marinated vegetables onto the skewers, alternating between different types of vegetables for visual appeal.
Once the grill is hot, place the skewers on the grill grates. Grill for about 10-15 minutes, turning occasionally to get char marks on all sides.
When the vegetables are tender and have nice grill marks, remove the skewers from the grill and let them cool for a minute.
Serve the skewers warm, garnished with fresh basil leaves.