Edible Vegetable Skewers

  • Level: Intermediate
  • Total: 41 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 6 min
  • Yield: 15 skewers
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Ingredients

Spice Rub:

2 tablespoons garlic powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

Vegetables:

3 small zucchini

3 small yellow squash

2 tablespoons kosher salt

15 baby carrots

Directions

  1. In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside.
  2. Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon. Place the vegetables skin side down on a sheet pan. Sprinkle them evenly with salt and let them sit for 5 minutes to sweat. Rinse them in cold water to remove the excess salt and pat them dry with paper towels. Slice them widthwise into 1-inch pieces. Using the sharper end of a chopstick, gently screw a hole through the center of each piece. Put them into the spice rub and let them marinate while you prep the carrots.
  3. Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle. Gently push a piece of zucchini onto the carrot with the skin side facing the "handle" of the carrot. Next skewer a piece of squash at a 90 degree angle to the zucchini. Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot "skewer." Repeat until all the carrots have been used.
  4. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender. Remove them to a platter and serve.

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