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Tex-Mex Grilled Vegetable Skewers

Tex-Mex Grilled Vegetable Skewers

Grilled vegetable skewers always make an enticing side or a satisfying vegetarian main. The secret here is to use firm vegetables. Brush them with the marinade just before grilling, a great way to avoid a flame-up from excess oil dripping off the skewers. 


3 medium zucchini

3 large bell peppers

24 large crimini mushrooms

4 Tbsp Tex-Mex Blend, ground

Salt to taste

3 Tbsp wine vinegar

6 Tbsp olive oil


  1. 1

    Slice zucchini into 1-inch rounds. Slice peppers into 24 pieces. Skewer each vegetable alternately.

  2. 2

    Mix marinade ingredients together in a bowl. Brush the vegetables with the marinade.

  3. 3

    Add to grill when it is very hot. Flip when the vegetables begin to grill. Brush remaining marinade on the skewers.

  4. 4

    Remove from heat when skewers are cooked to your liking. (6-10 minutes depending on the intensity of the flame).