Roasted Vegetable Skewers with Garlic Herb Sauce

2 red bell pepper
2 yellow bell pepper
2 green bell pepper
2 small to medium size zucchini
1 small eggplant
1 large red onion
Basil Olive Oil (or Tuscan Herb Olive Oil)
Traditional Balsamic

Ingredients for Garlic Herb Sauce:
1/3 c. Basil Olive Oil
3 Tbsp. Traditional Balsamic
4 small cloves garlic
3 Tbsp. fresh parsley
3 Tbsp. fresh cilantro
1 tsp. fresh rosemary
fresh sea salt & pepper to taste

Soak 8-12 wooden skewers in water for approx. 15-30 minutes. 

Chop veggies into approx. 2" size pieces. Thread carefully onto skewers, alternating between veggies. Brush with Basil Olive Oil and drizzle with Traditional Balsamic.

Preheat BBQ or oven to 400F. For BBQ, grill skewers on foil or directly on racks. For oven, brush a roasting ban with a scant amount of oil and add skewers. Cook approximately 5-8 minutes per side.

For the Garlic Herb Sauce, mince garlic and herbs. Add Basil Olive Oil to a saucepan and bring to low-medium heat. Add garlic and herbs and cook just until garlic is cooked through (approx. 1-2 minutes). Add Traditional Balsamic and bring to simmer. If desired, continue to simmer to thicken, reducing the sauce by 1/3.

Remove from heat. Brush over roasted vegetable skewers in last moment of roasting, or upon removing from heat.

Serve over rice or fresh cooked pasta. Delish!

Note: Use whatever veggies you have on-hand or need to use up, like mushrooms or tomatoes. Hard vegetables would up the cooking time, but feel free to try with squash or parsnips!

Submitted by Sara Dacombe

Print Friendly and PDF