Grilled Vegetable Skewers with Caper-Parsley Sauce
Category: Appetizers
Servings: 20
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 1 |
| Eggplant | 1 |
| Red bell pepper | 1 |
| Yellow bell pepper | 1 |
| Champignon mushrooms | 10 |
| Cherry tomatoes | 20 |
| Ciliegine mozzarella balls | 20 |
| Capers (pickled) | 30g |
| Fresh parsley | 1 bunch |
| Extra virgin olive oil | 4 tbsp |
| Lemon juice | 1 |
| Garlic | 1 clove |
Instructions
-
Prepare the Vegetables:
- Begin by cleaning the mushrooms. Cut them in half.
- Wash the zucchini, then slice it into 1 cm thick rounds.
- Slice the eggplant and cut each slice into quarters, ensuring they are also around 1 cm thick.
- For the bell peppers, cut them into rectangles, matching the size of the other vegetables.
-
-
Grill the Vegetables:
- Brush a large grill pan with extra virgin olive oil and heat it over medium-high.
- Grill the vegetables for a few minutes on each side until they have nice grill marks and are tender.
-
Prepare the Caper-Parsley Sauce:
- In a food processor, combine the fresh parsley, capers, extra virgin olive oil, and lemon juice. Blend until smooth. Set aside.
-
Assemble the Skewers:
- Start by threading a parsley leaf onto the skewer.
- Alternate adding the vegetables, cherry tomatoes, zucchini slices, bell peppers, eggplant pieces, mushrooms, and ciliegine mozzarella balls onto the skewers.
- Continue until the skewers are filled with an appetizing mix of vegetables and mozzarella.
-
Serve:
- Arrange the skewers on a serving platter.
- Drizzle with the caper-parsley sauce, or serve the sauce on the side for dipping.
These grilled vegetable skewers are a vibrant and healthy appetizer, perfect for your next gathering. The savory blend of fresh vegetables paired with the tangy caper-parsley sauce makes for a delightful dish that’s sure to impress. Enjoy!
