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.
Ingredients
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
Method
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1
Slice zucchini into 1-inch rounds. Slice peppers into 24 pieces. Skewer each vegetable alternately.
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2
Mix marinade ingredients together in a bowl. Brush the vegetables with the marinade.
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3
Add to grill when it is very hot. Flip when the vegetables begin to grill. Brush remaining marinade on the skewers.
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4
Remove from heat when skewers are cooked to your liking. (6-10 minutes depending on the intensity of the flame).
