Vinaigrette Vegetable Skewers

Mushrooms, Red Onions, Squash and Tomatoes In an Herb Vinaigrette

Aug 15, 2008 Renee Shelton

Vegetables skewered together and marinated in a simple vinaigrette complement many entrees or can be served by themselves with pasta as a light meal.

These are great with grilled meats such as pork and beef or even spiced turkey sausage. They complement both broiled chicken breasts and pasta with a light tomato sauce. Vegetable skewers are equally great by themselves and served over basmati rice for a light lunch when only fresh vegetables will do. These can be grilled over the BBQ or placed in the oven or under a broiler and cooked until desired doneness.

This vegetable combination also makes a great chop-style salad dish: early in the day just chop up your veggies, toss with the dressing, cover and marinate until it’s ready to serve.

The vegetables for the skewers can be anything from squash and mushrooms to tomatoes and peppers. Choose the vegetables you have available in your backyard or what is in peak at the market.

The vinaigrette can be easily changed to suite your tastes, and can be used to give the vegetables a little kick in flavor. White wine vinegar is used for this recipe but other vinegars could also be used. Try flavored vinegars like tarragon or thyme infused ones, or use red wine vinegar as a complement to grilled meats. Try adding your favorite herb, fresh or dried, or mix in a little Dijon mustard at the end before tossing with the vegetables. Other additions that could be added are freshly chopped garlic cloves or chopped capers. The amount of salt in the recipe could be varied as desired.

Vinaigrette Vegetable Skewers

The combination of vegetables can change to suite your tastes, and a sprinkling of dried herbs can be substituted for the fresh if desired.

Ingredients:

• 1 pkg crimini mushrooms, whole, or use button mushrooms
• 1 pint of cherry tomatoes
• 1 green pepper
• 1 red pepper
• 1 small red onion
• 1 green zucchini
• 1 yellow bar summer squash, or yellow crookneck

For the Vinaigrette:

• 1/2 c oil
• 2 T white wine vinegar
• Optional: Any one of these chopped fresh herbs to taste: thyme, oregano, basil, marjoram, flat leaf Italian parsley
• 1 t salt
• 1/4 c black pepper

Preparation:

1. Clean and cut the mushrooms, peppers, onions and squash into pieces for threading on skewers. Place in a large bowl and reserve.
2. Whisk together the vinaigrette ingredients and pour over the vegetables. Cover and let the vegetables marinate for about 2 hours, stirring occasionally to coat.
3. When it is time for grilling or broiling, drain vegetables from the vinaigrette. Discard vinaigrette. Thread the vegetables on skewers, alternating the vegetables for color. Grill over barbeque rack or broil in the oven until browned and cooked to desired doneness. Remove and serve.

For Vinaigrette Chop Salad:

Chop the vegetables into bite sized pieces. Pour over the vinaigrette and chill for several hours to incorporate the flavors.

These are great served with cous cous.

The copyright of the article Vinaigrette Vegetable Skewers in Healthy Cooking is owned by Renee Shelton. Permission to republish Vinaigrette Vegetable Skewers in print or online must be granted by the author in writing.

Vinaigrette Vegetables