Rainbow Vegetable Skewers

June 25, 2014

Gluten Free

By: Jasmine Briones 

One of my favorite websites to go on is Pinterest! I love looking at different recipe ideas with ingredients I have on hand and also being inspired by other food bloggers to try out new and exciting recipes I would not have thought of myself.photo 2 Today I share with you a recipe I found in just that way! I was browsing through my feed on Pinterest, and someone had pinned a Rainbow Vegetable Skewers recipe from Gimme Some Oven that I just had to try out! The photo alone was breathtaking, with the color scheme being absolutely beautiful. So I pinned her recipe, and finally got around to trying it out. photo 1 As always, feel free to substitute the vegetables as you wish, and cook it in a manner of your liking. Just be sure to cut all of he vegetables to about the same size to ensure even cooking. The original recipe grilled the skewers, but I decided to roast them in my oven as I was a bit lazy to set up our outdoor grill. I omitted both salt and oil from the original recipe as well, but feel free to use them if you’d like.

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Rainbow Vegetable Skewers


  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 3

Ingredients

  • 16 cherry or grape tomatoes
  • 1 red bell pepper
  • 1 carrot
  • 1 orange bell pepper
  • 1 yellow squash
  • 1 yellow bell pepper
  • 1 zucchini
  • 1 green bell pepper
  • 1 large red onion
  • 8 mini purple potatoes
  • Wooden skewers
  • Seasonings of choice: I used fresh cracked black pepper, garlic powder, onion powder

Instructions

  1. Soak the wooden skewers in a bowl of water. Line a large baking sheet and preheat the oven to 350 F.
  2. Prepare your vegetables: Core and cut your bell peppers into about 1″ squares. Slice the carrot, zucchini and squash into 1/2″ slices. Peel and quarter the red onion into pieces of size relative the the other vegetables. Peel and half the potatoes.
  3. Thread the vegetables onto skewers and sprinkle with seasonings of choice as desired.
  4. Roast in the oven for 35-40 mins, or until the potatoes are cooked through. Allow to cool for 10 mins then dig in!

Notes

Original recipe by gimmesomeoven.com

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Entree
  • Cuisine: Vegan

photo 3

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