Grilled Summer Veggie Skewers with Hummus

By • September 14, 2016 0 Comments

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Author Notes: The beauty in these explosively colorful skewers? The options are truly endless.

You could easily achieve on-point results with whatever squash is in your market this weekend; a swap of mushroom caps for eggplant; or even a changeup of red onion for peppery scallions or earthy cloves of garlic. The only rule: Do not miss the chance at Spicy Hummus dipping. Spicy Hummus dipping makes everything better.
Cava Grill

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Serves 4-6

  • 3 medium yellow squash, rinsed and cut into 1-inch pieces
  • 4-5 patty pan squash, rinsed and cut into 1-inch pieces
  • 2 bunches colorful baby peppers, rinsed
  • 3 large portobello mushroom caps, rinsed and cut into 1 1/2-inch triangles
  • 1 large red onion, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fresh oregano
  • 1 container Cava Spicy Hummus
  1. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, oregano, and salt and pepper to taste. Place veggies in a gallon-size freezer bag, pour marinade over, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
  2. Heat grill to medium-high heat. In the meantime, thread veggies onto skewers, alternating veggies for a vibrant variety on each skewer. Cook, turning skewers occasionally to achieve even char marks, until veggies are just-tender, about 13 minutes. Serve immediately with Spicy Hummus for dipping.

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