Name: Grilled Veggie Skewers
Prep time: 30 minutes
Cook time: 12 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 large Capsicum (Bell Peppers) (assorted colors (red, yellow, green)); 10 medium Zucchinis (sliced into rounds); 5 pints Cherry Tomatoes (whole); 5 large Onions (cut into wedges); 3 pounds Mushrooms (whole or halved if large); 1 cup Olive Oil (for coating); 10 cloves Garlic (minced); 5 tablespoons Oregano (dried); 2 teaspoons Salt (to taste); 2 teaspoons Coriander Seeds (to taste)

Scale quantity

Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).

Estimated qtyBase qtyMultiplier

How to Prepare

Soak wooden skewers in water for at least 30 minutes if using (to prevent burning).
Preheat the grill to medium-high heat.
Cut vegetables into bite-sized pieces (bell peppers, zucchini, cherry tomatoes, red onion, mushrooms).
In a mixing bowl, toss the vegetables with olive oil, minced garlic, dried oregano, salt, and pepper.
Thread the vegetables onto skewers, alternating types for variety and color.
Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
Remove from grill, let cool slightly, and serve warm.