Grilled Veggie Skewers with Sweet Italian Vinaigrette
The sweet Italian vinaigrette and the fresh grilled veggies pair together perfectly, making the perfect Whole30 compliant side dish that everyone can enjoy.
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Servings: 6
Ingredients
For the skewers
- 2 bell peppers
- 6 small shallots
- 1 large zucchini
- 1 pint portabella mushrooms
- 3 tablespoons avocado oil
- salt
- pepper
- bamboo skewers soaked
For the vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sweet Italian vinegar
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
Instructions
For the skewers
- Preheat outdoor grill or double burner grill pan on medium-high heat.
- Halve the bell peppers, remove the seeds and cut into 1-inch pieces.
- Halve the zucchini and cut into ½-inch-thick slices.
- Peel and quarter the shallots.
- Halve the portabella mushrooms.
- Thread the mushrooms and zucchini together onto pre-soaked skewers.
- Thread the shallots and bell peppers together onto pre-soaked skewers.
- Brush veggie skewers generously with avocado oil and season with salt and pepper.
- Grill skewers until vegetables have visible grill marks and are crisp-tender (about 8 minutes for the zucchini and mushrooms and about 10 minutes for the bell peppers and shallots); turning occasionally.
For the vinaigrette
- While the veggies are grilling, in s small bowl, add the extra virgin olive oil, sweet Italian vinegar, minced garlic, Italian seasoning, crushed red pepper flakes and salt and whisk vigorously until smooth.
- To serve: arrange skewers on a serving platter and serve the vinaigrette on the side for guests to drizzle as much or as little as they like.
Notes
The vegetable cooking times vary so thread onto separate skewers according to the directions above.