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Grilled vegetable skewers are a vibrant and popular presence at Romanian outdoor grilling gatherings, cooked alongside mici and meat skewers and appreciated both as a colorful side and a satisfying meat-free option. Bell peppers, zucchini, mushrooms, red onion, and cherry tomatoes are marinated briefly in olive oil with garlic, paprika, and thyme before being threaded onto skewers and grilled over high heat until charred at the edges and tender within. The paprika in the marinade brings a distinctive warmth and color to the vegetables, while the high heat of the grill concentrates their natural sweetness.
Prep
25 min
Cook
15 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
110 kcal
For 4 serving(s)
Per serving
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Cut the bell peppers, zucchini, and red onion into similar-sized chunks (about 3cm). Leave mushrooms whole or halved if large. Keep cherry tomatoes whole.
In a bowl, whisk together the olive oil, crushed garlic, paprika, dried thyme, salt, and black pepper to make a marinade.
Add all the vegetables to the marinade and toss to coat. Allow to marinate for at least 15 minutes.
Thread the marinated vegetables onto skewers, alternating colors and varieties for visual appeal.
Grill over high heat for 12-15 minutes, turning every 3-4 minutes, until the vegetables are tender and have developed attractive grill marks. Serve immediately.
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