Vegetable Brochettes

Staff Writer
Vegetable Brochettes
Vegetable Brochettes with Pimentón Marinade
Viviane Bauquet Farre

Vegetable Brochettes with Pimentón Marinade

Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger.

That’s how pimentón found its way into the marinade. A smoked Spanish paprika that comes in three varieties — dulce (sweet), agridulce (bittersweet and a little spicy), and picante (spicy) — pimentón is the spice most associated with Spanish national dishes like chorizo and paella.

Click here to see A Vegetarian Grilling Menu.

4
Servings
505
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • 4 large cloves garlic, peeled and crushed
  • 1 Tablespoon pimentón dulce
  • 1/2 Teaspoon pimentón picante, or to taste
  • 3/4 Teaspoons sea salt
  • 1 Tablespoon aged sherry vinegar
  • 1/2 Cup olive oil

For the brochettes

  • 12 baby red or Yukon Gold potatoes
  • 1 medium-sized red onion, quartered
  • 1 large red bell pepper, quartered and seeded
  • Two 8-inch baby zucchini, sliced crosswise into twelve 1-inch-thick slices
  • 12 small shishito, fushimi, or other small, mild green peppers, stemmed
  • 12 medium-sized cremini mushrooms
  • Sea salt, to taste

Directions

For the marinade

Place all of the ingredients in a small bowl and whisk until well blended. Set aside.

For the brochettes

Place the baby potatoes in a medium-sized pot and cover with water. Place over high heat and bring to a boil. Cook until tender but not falling apart. Drain well and set aside to cool.

Cut each onion quarter in half, crosswise, and separate each onion layer. Cut each bell pepper quarter into 3 pieces crosswise: You should have twelve 1 ½-inch pieces. Place all of the vegetables in a large bowl and drizzle with 2/3 of the marinade (refrigerate the remaining marinade). Mix well, being careful not to break the vegetables, and let sit at room temperature for 30-60 minutes, stirring a couple of times to keep the vegetables well coated with the marinade.

Thread the vegetables onto each skewer in this order: a couple of slices of onion, 1 mushroom, 1 shishito pepper, 1 potato, 1 zucchini slice, 1 red pepper slice. Repeat 2 times for each brochette. You will end up with 4 brochettes.

Preheat a gas grill on medium-high heat or fire up a charcoal grill. Grill the brochettes on each side until the vegetables are well charred. Serve with the remaining marinade and season with salt, to taste.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
28g
43%
Sugar
14g
N/A
Saturated Fat
4g
20%
Protein
9g
19%
Carbs
60g
20%
Vitamin A
178µg
20%
Vitamin B6
2mg
83%
Vitamin C
377mg
100%
Vitamin E
6mg
32%
Vitamin K
50µg
62%
Calcium
90mg
9%
Fiber
13g
51%
Folate (food)
101µg
N/A
Folate equivalent (total)
101µg
25%
Iron
4mg
21%
Magnesium
97mg
24%
Monounsaturated
20g
N/A
Niacin (B3)
6mg
29%
Phosphorus
262mg
37%
Polyunsaturated
3g
N/A
Potassium
1813mg
52%
Riboflavin (B2)
0.4mg
24.2%
Sodium
1609mg
67%
Thiamin (B1)
0.4mg
29.5%
Zinc
2mg
12%