Counter 13 · Sides & Sauces
Summer Squash and Pepper Grilled Skewers
Zucchini, yellow squash, sweet peppers and cremini mushrooms threaded on metal skewers, marinated in balsamic and smoked paprika, then grilled until charred at the edges.
- Prep
- 35 min
- Cook
- 12 min
- Serves
- 6
- Level
- Medium
These skewers share the grill with burgers, bratwurst or chicken thighs, so they fit any backyard menu. Cutting everything to a matching size keeps them honest: 3/4-inch coins of squash and 1 1/2-inch pepper squares finish in the same ten minutes as a whole mushroom. Metal skewers carry heat into the center of each piece, which helps. If bamboo is all you have, soak the sticks for 30 minutes and thread each row onto two parallel skewers so nothing spins when you turn it.
Method
-
In a large bowl, whisk together the olive oil, balsamic vinegar, smoked paprika, garlic and salt.
-
Add the zucchini, squash, peppers and mushrooms and toss to coat. Marinate at room temperature for 15 to 30 minutes; any longer and the squash starts to weep.
-
Thread the vegetables onto 8 metal skewers, alternating colors and leaving a small gap between pieces so heat reaches every side. Save the marinade left in the bowl.
-
Preheat the grill to medium-high, about 425 F, with the lid closed for 10 minutes.
-
Grill the skewers for 10 to 12 minutes, turning every 3 minutes and brushing with the saved marinade, until the squash is tender with charred edges and the mushrooms look glossy and shrunken.
-
Slide onto a platter, scatter the basil over the top and serve hot or at room temperature.
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