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Cooking + Entertaining

Vegetable skewers: the recipe for a delicious and light summer side dish

Vegetable skewers: the recipe for a delicious and light summer side dish



datterino or pachino cherry tomatoes

small mushrooms

extra virgin olive oil

He vegetable skewers I am a outline Light and very tasty vegetarian, ideal to also be enjoyed as an aperitif, at the beginning of an outdoor lunch or dinner with friends, or as a delicious aperitif along with a glass of chilled prosecco. The skewers can be made with many different types of vegetables, to vary according to the season, and they are cooked in the oven, on the grill or on the barbecue.

In our recipe we have used typical vegetables from the Summer timesuch as zucchini, aubergines, peppers, cherry tomatoes, spring onions and mushrooms which, once peeled and cut into slices or pieces, are skewered on wooden sticks and seasoned with aemulsion Made with extra virgin olive oil, salt, pepper, oregano and lemon juice.

The skewers are cooked In the oven for a really tasty result that will please everyone at the table and they are excellent to accompany grilled meats, fish fillets, cooked in the oven or in the pan, or simply a cheese and salami board.

For a delicious touch, serve them with a yogurt sauce, guacamole or chickpea hummus: in the latter case you will also have a delicious and balanced vegan dish. You can prepare the dressing with which to brush the rolls with other aromatic herbs and spices, and uses peeled rosemary sprigs, instead of the classic wooden skewers, to make them even more scenic.

Find out how to prepare them by following the step-by-step procedure and tips. Also try the tofu skewers with melon and cucumber and the prawn and zucchini skewers.

How to prepare vegetable skewers

Cut the cap off the peppers. 1.

Remove the central seeds and the inner white ribs. 2.

Cut the peppers into medium squares. 3.

After cutting off the ends, cut the zucchini into slices about 1/4-inch thick. 4. Do the same with the eggplants.

Cut the chives and cherry tomatoes in half 5.

Remove the stems from the mushrooms and remove the skin covering the cap. 6.

Rinse vegetables under cold running water and drain. 7.

Pour the extra virgin olive oil into a small bowl and add the salt. 8.

Add freshly ground black pepper 9.

Perfumes with dried oregano 10.

Mix in the lemon juice eleven.

Amalgamate by beating with a fork until obtaining a kind of emulsion 12.

Begin to compose the vegetable skewers by threading the pieces of vegetables and alternating them 13. Line the pan with parchment paper and brush with the oil emulsion.

Arrange the vegetable skewers side by side on the baking sheet. 14.

Brush the vegetable skewers well with the oil-based dressing. fifteen. Bake the vegetable skewers at 180°C for about 20-25 minutes until the vegetables are tender but intact.

Remove the vegetable skewers from the oven and serve. sixteen.


If you prefer, you can also make one rich breaded made with breadcrumbs, Parmesan and aromatic herbs, then sprinkle the skewers with vegetables, dress them with a drizzle of extra virgin olive oil and a pinch of salt, and proceed to cook in the oven.

As an alternative to cooking. In the ovenyou can cook the vegetable skewers in a deep fryer: just drizzle them with a drop of oil, salt them and cook them at around 200°C for a quarter of an hour.

Depending on the season, you can also use other types of vegetables and root vegetables, such as potatoes, pumpkins, carrots and broccoli florets, for a delicious autumn variant.


The vegetable skewers can be kept in the refrigerator for approx. 2 days. They can be heated both in the oven and in a deep fryer.

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