Garlic Butter Zucchini Skewers (Printable Version)
Zucchini and peppers grilled on skewers, coated in garlic butter and lemon zest for a bright, easy summer side.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, cut into 1/2-inch thick rounds
02 - 1 red bell pepper, cut into 1-inch pieces (optional)
03 - 1 small red onion, cut into 1-inch chunks (optional)
→ Garlic Butter
04 - 4 tablespoons unsalted butter
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon lemon zest
→ Skewers & Garnish
10 - 8 wooden or metal skewers
11 - Lemon wedges for serving
# Directions:
01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning on the grill.
02 - Set the grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully preheat for even cooking.
03 - In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley, lemon zest, salt, and black pepper.
04 - Thread zucchini rounds, bell pepper pieces, and red onion chunks alternately onto each skewer, distributing the vegetables evenly.
05 - Generously brush the assembled skewers with half of the prepared garlic butter, coating all sides of the vegetables.
06 - Place the skewers on the preheated grill and cook for 3 to 5 minutes per side, turning occasionally, until the vegetables are tender and show light char marks.
07 - Remove the skewers from the grill and immediately brush with the remaining garlic butter while still hot.
08 - Arrange the skewers on a serving platter alongside lemon wedges and serve warm.
# Expert Hints:
01 -
- The garlic butter melts into every ridge and crevice of charred zucchini, creating a flavor that feels almost illegally good for something so simple.
- It converts even the most stubborn vegetable skeptics into people who ask for the recipe before leaving your house.
02 -
- Do not skip soaking wooden skewers because dry ones can catch fire surprisingly fast and turn your beautiful side dish into a grill safety incident.
- Reserving half the garlic butter for after grilling instead of using it all beforehand is the trick that makes these skewers unforgettable.
03 -
- Cut all vegetables to roughly the same thickness so everything finishes cooking at the same time and you are not stuck with some pieces raw and others falling apart.
- Let the garlic butter cool slightly before the first brush so it thickens and clings to the vegetables instead of running straight off onto the grill.