Last week I did an entire week of BBQ tips over on the daily Instagram stories. If you missed them, they are saved to the highlights and you can go back all summer long to watch them again. I talked a lot about cancer-causing particles and how to avoid the negative side effects of BBQing. I also mentioned the Balanced Plate (don't I always?!) and to focus on adding more veggies to your BBQ so you have an easier time digesting the meal.
Which brings us to these amazing veggie skewers with my very favorite marinade. It's smoky and deep in flavor, perfect to compliment anything you are making on the BBQ. Keep the leftover veggies for a salad in the coming days, and the leftover marinade can stay in the fridge for a week and act as a salad dressing. That's the beauty of a marinade not used on meat - you can re-use it :-). And if you have no idea what I am talking about, make sure to check out the Instagram tips!
Also check out these other BBQ recipes:
Preparation time: 15 minutes + marinating time + BBQ time
Makes 4 skewers:
2 garlic cloves, minced
1/2 cup balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp soy sauce
1 Tbsp maple syrup
1 tsp dried rosemary
1 tsp dried sage
freshly ground black pepper
1 red onion
2 bell peppers
4 metal skewers
Start by whisking all the marinade ingredients in a big bowl.
Next, cut the onion, zucchini, peppers, and peach into big, bite-sized pieces the same size as the mushrooms. Keep them on the bigger side, otherwise they fall off the skewers easily when you BBQ them.
Place the veggies in the bowl, toss to cover, and let sit for at least 10 minutes but possibly a couple of hours (you can put the bowl in the fridge if it's too warm outside).
Just before you want to put them on the BBQ, skewer the veggies (I like to alternate the different colors to make them look pretty).
They will take about 10 minutes on the BBQ, just keep turning them often so they brown nicely on all sides.
Keep the leftover marinade in the fridge as a salad dressing.