Garlic Butter Zucchini Skewers (Printable Version)
Tender grilled zucchini brushed with garlic butter and fresh herbs
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, sliced into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 small red onion, cut into 1-inch chunks
→ Garlic Butter
04 - 4 tablespoons unsalted butter
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon lemon zest
→ Skewers & Garnish
10 - 8 wooden or metal skewers
11 - Lemon wedges for serving
# How To Make:
01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - Set the grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat before placing skewers.
03 - In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley, lemon zest, salt, and black pepper.
04 - Thread zucchini rounds, bell pepper pieces, and red onion chunks alternately onto each skewer, distributing the vegetables evenly.
05 - Using a basting brush, coat the assembled skewers generously with half of the prepared garlic butter mixture.
06 - Place the skewers directly on the grill grates. Cook for 3 to 5 minutes per side, turning occasionally, until the vegetables are tender with light char marks throughout.
07 - Remove the skewers from the grill and immediately brush with the remaining garlic butter while still hot.
08 - Arrange the skewers on a serving platter alongside lemon wedges. Serve warm.
# Expert Tips:
01 -
- The garlic butter soaks into every ridge and char mark, making each bite richer than plain grilled vegetables have any right to be.
- You can throw these together with almost zero prep while the main course cooks alongside them.
02 -
- Uneven zucchini slices are the fastest way to end up with some pieces mushy and others still crunchy, so take the extra minute to measure.
- Adding the garlic butter after grilling, not just before, is what keeps the fresh flavor from cooking off entirely.
03 -
- Pat the zucchini slices dry with a paper towel before threading them, because excess moisture is the enemy of a good char.
- The garlic butter doubles as a finishing sauce for grilled bread, so make extra and thank yourself later.