Summer Vegetable Skewers

Name: Summer Vegetable Skewers
Total time: 25 min
Ingredients: 2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes; Fine sea salt; 2 fat garlic cloves, finely grated, pressed or minced; 2 tablespoons minced fresh oregano or marjoram; 1/4 teaspoon red-pepper flakes; 1/3 cup extra-virgin olive oil, plus more for serving; Lemon wedges, for serving; Flaky sea salt, for serving

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Total: 25 minutes

Servings: 5

Cost: $7.26 /serving

Author : Melissa Clark

eggplant garlic oregano

Ingredients

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2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubesFine sea salt2 fat garlic cloves, finely grated, pressed or minced2 tablespoons minced fresh oregano or marjoram1/4 teaspoon red-pepper flakes1/3 cup extra-virgin olive oil, plus more for servingLemon wedges, for servingFlaky sea salt, for serving

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Instructions

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Step 1

Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.

Step 2

In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.

Step 3

Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.

Step 4

When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.