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Charred Vegetable Skewers Recipe

A Quick and Easy Vegetarian Appetizer That's Perfect For Summer Parties

If you're looking for a quick and easy vegetarian grilling recipe for Summer, you'll love these skewers from GFF Magazine.

This lightning-fast dish shared with us by Michelin-starred chef Melissa Perello gets incredible flavor from
 the marinade added after cooking. Easily prepared on the grill or under the broiler, it could and should become a preferred standby side dish.

Charred Vegetable Brochettes

From GFF Magazine

Charred Vegetable Skewers Recipe


  1. 1 bunch flat-leaf parsley

    2 cloves garlic, peeled and crushed
    1⁄4 cup olive oil

    2 tablespoons fresh lemon juice

    2 tablespoons tamari

    Kosher salt
4 cipollini onions

    1 large eggplant, cut into 2-inch cubes and lightly salted

    4 spring onion bulbs, halved, or 1 1⁄2-inch pieces of the white/light green parts of 4 green onions

    1 red bell pepper, seeded and cut into strips
1 pint cherry tomatoes, halved
    1⁄2 cup basil leaves


  1. Soak 8 wooden skewers in water for an 1 hour or use metal skewers.
  2. Pick enough whole parsley leaves to fill 1⁄2 cup. Set aside. Coarsely chop enough parsley leaves and stems to fill 1 cup. In a food processor, combine the chopped parsley, garlic, and olive oil and pulse to form a paste. Add the lemon juice, tamari, and 1 tablespoon salt and pulse to combine. Set aside.
  3. In a small pot of boiling water, boil
 the cipollini onions for 1 minute. Cool, trim the tops and bottoms off with a knife, and squeeze the 4 cipollini onions out of their peels. Discard the peels and split the cipollini in half, leaving the root bases intact. Reserve.
  4. Assemble the vegetable skewers: for each, use 1 cipollini half, 2 to 3 eggplant pieces, 1 spring onion bulb half or green onion piece, and 1 bell pepper strip. Grill on a very hot grill until each side is roasted and well charred. Transfer the skewers to a platter and immediately coat them with the marinade.
  5. Add the tomatoes, whole parsley leaves, and basil to the platter and serve.

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Image Source: Maren Caruso
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