Impaled Veggies Recipe

Name: Impaled Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGGIES:; 2 Organic Red Peppers, Stem And Seeds Removed; 1 Organic Green Pepper, Stem And Seeds Removed; 8 ounces, weight Organic Cremini Mushrooms, Cleaned; 2 Medium Red Onions, Peeled; 1 pound Organic Heirloom Cherry Tomatoes; Metal Skewers If You Have Them (or Wooden, Soaked Ahead Of Time); FOR THE DRESSING:; 1/4 cups Balsamic Vinegar; 1-1/2 teaspoon Dijon Mustard; 1 teaspoon Hot Sauce; 1 teaspoon Dried Oregano; 1/2 teaspoons Sea Salt; 1/4 teaspoons Freshly Cracked Black Pepper; 1/3 cups Extra Virgin Olive Oil

Servings: persons

FOR THE VEGGIES:
2 Organic Red Peppers, Stem And Seeds Removed
1 Organic Green Pepper, Stem And Seeds Removed
8 ounces, weight Organic Cremini Mushrooms, Cleaned
2 Medium Red Onions, Peeled
1 pound Organic Heirloom Cherry Tomatoes
Metal Skewers If You Have Them (or Wooden, Soaked Ahead Of Time)
FOR THE DRESSING:
1/4 cups Balsamic Vinegar
1-1/2 teaspoon Dijon Mustard
1 teaspoon Hot Sauce
1 teaspoon Dried Oregano
1/2 teaspoons Sea Salt
1/4 teaspoons Freshly Cracked Black Pepper
1/3 cups Extra Virgin Olive Oil

1
For the veggies:
2
Cut up all the veggies into bite-sized pieces. I left the mushrooms and tomatoes whole. I strongly suggest large, metal skewers for this, because the veggies will sit on the grill for awhile, and you don't want the wood skewers to burn. If wooden skewers are all you have, that's fine, just soak them for 30 minutes before threading the veggies on. Alternate the veggies as you thread them onto each skewer, then place the skewers on a large baking sheet. Once the veggies are on the skewers, heat up your outdoor grill to medium heat while you prepare the dressing for the skewers.
3
For the dressing:
4
Add all of the dressing ingredients except the olive oil to a bowl and mix well with a whisk. Slowly add in the olive oil while continuing to whisk, until all the olive oil is incorporated, and the mixture thickens up.
5
Using a silicone BBQ brush, baste the skewers with the dressing, making sure to coat all the surfaces of the veggies. Place the skewers on the grill, turning them by a quarter once every 5 minutes. Use the remaining dressing to baste during the grilling time, as needed. Remove skewers from the grill, and serve immediately!
6
Notes: If you have leftovers, mix them with some cooked quinoa for a nice, light meal!

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE VEGGIES:, 2 Organic Red Peppers, Stem And Seeds Removed, 1 Organic Green Pepper, Stem And Seeds Removed, 8 ounces, weight Organic Cremini Mushrooms, Cleaned, and more.

Yes, Impaled Veggies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Impaled Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions