Grilling vegetables is nothing new but when you put them together on a skewer they transform into an eye-catching little side dish! Who could resist all those colors and combinations? They look so pretty on a platter and a little goes a long way!
I cut up all my veggies first and place them into a big bowl tossing them in a generous amount of olive oil, salt, pepper and whatever herbs I feel like using, either dried or fresh.
The more color the better, red onion, cherry tomatoes, corn, zucchini, yellow squash, multi colored peppers of red, yellow, orange and green. I like to use a Japanese eggplant when making these because it slices into nice rounds for skewering. I also added crimini mushrooms and small red potatoes into the mix. Try to keep all the slices the same size around 1 1/2 inches so everything cooks at the same pace.
Assemble them in any order that appeals to you, you can get very creative with all the different colors. I parboil the potatoes just a little ahead of time so they won’t take so long to cook on the grill. Cook on a medium turning often until slightly charred and cooked through.
Veggie skewers are the perfect option for entertaining because you can assemble all your skewers way ahead of time, even the night before. Refrigerate until you’re ready to throw them on the grill.
Of course at my house we always make extra room on the grill for my stuffed grilled artichokes, I make them pretty regularly in the summer, so easy, so good!
I served my veggie skewers with grilled shrimp that I marinated in olive oil, garlic, lemon zest and juice, a pinch of red pepper flakes and fresh parsley. I love those flat wooden skewers, the shrimp doesn’t move and flip around when turning, everything stays in place.
A touch of grilled lemon squeezed over the top was the perfect finish to the shrimp.
The finishing touch on my veggie skewers will always be this, what can I say, they just go hand in hand!
Fire up your grill and make this colorful and healthy meal for your next cookout!
I’m a big fan of plank grilling, I love the subtle smoky flavor that the different woods infuse. I’ve 
Whatever flavor board you decide to use just make sure you soak them really good, I went with cedar and maple since I wanted to do a a sweet and savory version. Make sure you anchor the boards under the water, I soaked mine for 3 hours and I never got a flare up thanks to 
I had every intention of using some sort of an Italian cheese for my first try, I already knew that a wheel of Brie would work but I was afraid I might have puddles of cheese dripping down the board. I wanted a cheese that was a little more sturdier so I asked my cheesemonger who gave me quite a few suggestions one being a special romano, but then he insisted I try this Brun-Uusto cheese from 
I purchased everything so it was easy to put together, I bought a jar of sour cherry preserves for the sweet topping and for the savory I picked up a container of sundried tomatoes that were tossed in olive oil, garlic, oregano and capers. I toasted a loaf of crusty bread and bought assorted crackers and a brioche toast.
This cheese melts perfectly, it doesn’t ooze out all over it stays contained but yet it’s still creamy and soft with a nutty flavor and the cedar infusion takes it over the top! 
Crusty toasty bread, warm creamy cheese plus savory tomatoes makes this a match made in heaven!
For the sweet version I used a maple board which added a delicate smoky flavor to the warm cheese.
The sour cherry topping combined with the nutty warm cheese spread on brioche toast was truly amazing!
I think this was my favorite!
This is such a great lunch or even a light dinner. You could use leftover veggies either roasted or grilled and all you’ll need is a box of phyllo, a little bit of cheese and some muffin tins. Crunchy on the outside with cheesy flavorful veggies on the inside.
I always have roasted veggies in my fridge and now that the weather is staying warm I’ll be stocking up on grilled instead. Any combination will do, use whatever you like, you’ll only be using 1/2 cup per muffin.
In the past I was always afraid to use phyllo dough, but now I never go without a box in my fridge and use it for both sweet and savory dishes. I love to work with it because it’s so forgiving. My kind of dough!
I also like the free form look of the finished product, no matter how you fold the phyllo up over the veggies it always looks pretty in the end. Serve with a nice salad and some roasted red pepper sauce on the side, so good!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
