Garlic Butter Zucchini Skewers (Printable Version)
Zucchini and peppers on skewers brushed with garlic butter, grilled until tender and lightly charred.
# Ingredient List:
→ Vegetables
01 - 3 medium zucchinis, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
→ Garlic Butter
03 - 3 tablespoons unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ For Serving
08 - Lemon wedges
# How to Make:
01 - Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling.
02 - In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, salt, and black pepper until well combined.
03 - Thread zucchini rounds and red bell pepper pieces alternately onto the skewers, distributing them evenly.
04 - Generously brush the skewered vegetables with the garlic butter mixture, reserving a portion for basting during cooking.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
06 - Place skewers on the grill and cook for 3 to 5 minutes per side until tender with light char marks, brushing occasionally with the remaining garlic butter.
07 - Transfer skewers to a platter and serve immediately, garnished with fresh parsley and a squeeze of lemon if desired.
# Expert Tips:
01 -
- The garlic butter soaks into every ridge and char mark, making each bite taste like something from a restaurant kitchen.
- They take almost no effort and cook in under ten minutes, which means you can focus on the main course without stress.
02 -
- Skip the soaking step for wooden skewers and you will end up with burnt sticks and vegetables that taste like campfire ash, which I learned the hard way at a dinner party.
- Cutting the zucchini too thin causes them to fall apart on the grill, so stay disciplined at half an inch thick even when you are in a rush.
03 -
- Pat the zucchini slices completely dry before threading them so the butter adheres properly and you get real char instead of steamed vegetables.
- The secret is basting halfway through cooking rather than only at the start, because that second coat caramelizes into something extraordinary.