Description
Summer Veggie Skewers Served With Garlic Dip are the ultimate summer dish, combining fresh, vibrant vegetables grilled to perfection and paired with a creamy garlic dip. This delightful recipe is not only easy to prepare but also brings a burst of flavor to your outdoor gatherings or weeknight dinners. Enjoy the smoky sweetness of bell peppers, zucchini, cherry tomatoes, and mushrooms as they come together in this colorful skewer presentation—perfect for impressing guests or simply indulging yourself.
Ingredients
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium zucchini (sliced into thick rounds)
- 1 cup cherry tomatoes
- 1 cup mushrooms (button or cremini)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 cup sour cream
- 2 tbsp fresh parsley (chopped)
Instructions
- Wash and prepare all vegetables: cut bell peppers into chunks, slice zucchini, and wash cherry tomatoes and mushrooms.
- Thread the vegetables onto skewers, alternating types and leaving space between pieces for even cooking.
- Drizzle olive oil over skewers and sprinkle with garlic powder; toss gently to coat.
- Preheat grill to medium-high heat (400°F). If using wooden skewers, soak them in water for 30 minutes beforehand.
- Grill skewers for 10-12 minutes, turning occasionally until veggies are tender and slightly charred.
- For the garlic dip, mix sour cream with garlic powder and parsley; season with salt and pepper to taste.
- Serve grilled skewers alongside the garlic dip.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers (about 180g)
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: - Feel free to swap in seasonal vegetables like asparagus or eggplant for variety. - Marinating veggies in olive oil and herbs before grilling enhances flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.