Growing Chefs! Ontario Vegetable and Mushroom Marinated Skewers
Vegetable and Mushroom Marinated Skewers
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Clean up the cremini mushrooms by trimming the stems of them and making sure they don’t have any soil on them.
Cut the peppers in half, and remove the seeds, stem and pith. Slice the peppers into 2 centimeter thick strips, and then dice them into 2 centimetre squares.
Cut the red onion in half from root to tip, remove the skin. Make incisions from the tip to the root, about 2 centimetres apart, leaving the root end intact. Cut across these incisions about 2 centimetres apart to make a large dice.
Remove the peel from the garlic, and finely grate it with a rasp. Alternatively, you can finely chop it with a chef’s knife.
Cut the lemons in half, and squeeze out as much juice as possible.
Remove the parsley and oregano leaves from the stems, and finely chop the leaves.
Measure out the olive oil and chili flakes.
Take wooden skewers and soak in water for at least 30 minutes.
Get Cooking!
Add the minced garlic, lemon juice, pepper, and herbs into a bowl. Whisk together well, and slowly add in the olive oil, continuing to wish as you add it. Season to taste with salt.
Add the diced vegetables together with the marinade, and toss the vegetables to make sure they are all coated well. Let sit for at least 20 minutes.
Take the vegetables and put them onto the skewers, making sure you get some of each type of vegetables on each skewer.
Place on a parchment lined baking sheet and BBQ them until the vegetables are all cooked through, about 15 minutes. Alternatively, bake the skewers in the oven at 400°F for 20 – 30 minutes until vegetables are cooked through and starting to caramelize.
Growing Chefs! Ontario Recipe
Vegetable and Mushroom Marinated Skewers
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Clean up the cremini mushrooms by trimming the stems of them and making sure they don’t have any soil on them.
Cut the peppers in half, and remove the seeds, stem and pith. Slice the peppers into 2 centimeter thick strips, and then dice them into 2 centimetre squares.
Cut the red onion in half from root to tip, remove the skin. Make incisions from the tip to the root, about 2 centimetres apart, leaving the root end intact. Cut across these incisions about 2 centimetres apart to make a large dice.
Remove the peel from the garlic, and finely grate it with a rasp. Alternatively, you can finely chop it with a chef’s knife.
Cut the lemons in half, and squeeze out as much juice as possible.
Remove the parsley and oregano leaves from the stems, and finely chop the leaves.
Measure out the olive oil and chili flakes.
Take wooden skewers and soak in water for at least 30 minutes.
Get Cooking!
Add the minced garlic, lemon juice, pepper, and herbs into a bowl. Whisk together well, and slowly add in the olive oil, continuing to wish as you add it. Season to taste with salt.
Add the diced vegetables together with the marinade, and toss the vegetables to make sure they are all coated well. Let sit for at least 20 minutes.
Take the vegetables and put them onto the skewers, making sure you get some of each type of vegetables on each skewer.
Place on a parchment lined baking sheet and BBQ them until the vegetables are all cooked through, about 15 minutes. Alternatively, bake the skewers in the oven at 400°F for 20 – 30 minutes until vegetables are cooked through and starting to caramelize.