Sobre esta receta

Coloridas, ahumadas y satisfactorias — estas brochetas clásicas de verduras a la parrilla son un básico del patio trasero que todos aman. Trozos de calabacín, pimiento morrón, cebolla roja, hongos y tomates cherry se mezclan en un simple adobo de hierbas y ajo, y se asan a la parrilla hasta quedar tiernos con hermosas marcas de quemado. Fácil de preparar con anticipación, infinitamente personalizable, y naturalmente vegano. Un favorito confiable de la multitud para cualquier asado o cena entre semana.

Instrucciones

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be used immediately.

2. 2

   In a large mixing bowl, whisk together the olive oil, minced garlic, balsamic vinegar, Italian seasoning, smoked paprika, kosher salt, black pepper, and lemon juice until well combined.

3. 3

   Add all the cut vegetables (zucchini, bell peppers, red onion, cremini mushrooms, cherry tomatoes, and yellow squash if using) to the bowl. Toss well to coat every piece in the marinade. Let sit for at least 10 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.

4. 4

   Preheat your grill to ^[medium-high heat], about ![400°F]. Clean and oil the grates well to prevent sticking.

5. 5

   Thread the marinated vegetables onto the skewers, alternating colors and types for even cooking. Keep pieces snug but not packed tightly — a little space helps them cook through. Place cherry tomatoes and cremini mushrooms between sturdier vegetables to protect them.

6. 6

   Place the skewers on the hot grill. Cook for 10–12 minutes total, turning every 3–4 minutes with tongs, until the vegetables are tender and have visible char marks. Brush with any remaining marinade during the first turn.

7. 7

   Remove the skewers from the grill and transfer to a serving platter. Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing over the top.