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

By GFF Magazine

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

Maren Caruso

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

Yield8 servings

From GFF Magazine

INGREDIENTS

  • 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

INSTRUCTIONS

  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. 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.

  4. Add the tomatoes, whole parsley leaves, and basil to the platter and serve.

  5. Find More Inspired Gluten-Free Recipes

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