Grilled Veggie Skewers

We made it with our Calivirgin Extra Virgin Olive Oil

Course: Dinner

Serving: 4

Total Time: 45 min



For the vegetable skewers

  • 4 medium red onion
  • 4 medium zucchini - sliced
  • 2 red bell pepper
  • 2 orange bell pepper
  • 2 yellow bell pepper
  • 2 green bell pepper
  • Calivirgin Extra Virgin Olive Oil - for brushing
  • Calivinegar Barrel-Aged Balsamic Vinegar

For the Garlic Herb Sauce

  • 1/3 cup Calivirgin Extra Virgin Olive Oil
  • 5 cloves of garlic - minced
  • 3 tablespoons fresh parsley - minced
  • 3 tablespoons fresh cilantro
  • 1 teaspoon fresh rosemary - minced
  • salt - to taste
  • freshly ground black pepper - to taste


  1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of the vegetable, the size of your vegetable pieces, etc.
  2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximatey 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
  3. Prepare the Garlic Herb Sauce - in a medium size bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
  4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
  5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!


Sold out

Calivirgin Premium Extra Virgin Olive Oil


Other Recipes

Our Newsletter

Keep up to date with the latest news & updates, club announcements, delicious recipes, and fresh blog posts.