Edible Vegetable Skewers
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
59
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Garlic Powder1 tbsp
Ground Cumin1 tbsp
Ground Coriander1 tbsp
Paprika2 tbsps
Kosher Salt1 tsp
Cayenne Pepper1 cup
Extra-Virgin Olive Oil3 small
Zucchini3 small
Yellow Squash15
Baby CarrotsDirections:
1
In a medium bowl, mix all the ingredients for the spice rub together until well blended; set aside
2
Cut the zucchini and squash in half lengthwise and gently scrape out the seeds with a spoon
3
Place the vegetables skin side down on a sheet pan
4
Sprinkle them evenly with salt and let them sit for 5 minutes to sweat
5
Rinse them in cold water to remove the excess salt and pat them dry with paper towels
6
Slice them widthwise into 1-inch pieces
7
Using the sharper end of a chopstick, gently screw a hole through the center of each piece
8
Put them into the spice rub and let them marinate while you prep the carrots
9
Using a peeler, peel down the baby carrots to the width of a chopstick, leaving the top inch of the carrot to use as a handle
10
Gently push a piece of zucchini onto the carrot with the skin side facing the "handle" of the carrot
11
Next skewer a piece of squash at a 90 degree angle to the zucchini
12
Repeat 2 more times so that there are 2 pieces each of zucchini and squash on the carrot "skewer
13
" Repeat until all the carrots have been used
14
Preheat the grill to medium-high heat
15
Place the skewers on the grill and cook for 3 minutes on each side or just until the vegetables are tender
16
Remove them to a platter and serve