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Grilled Seasonal Root Vegetable Skewers

These hearty vegetable skewers feature seasonal root vegetables like beets, carrots, and parsnips, roasted to enhance their natural sweetness and earthy flavors. Grilled until charred and tender, they develop a smoky aroma and vibrant appearance, perfect for outdoor gatherings or cozy evenings. The dish highlights simple, honest ingredients cooked with minimal fuss for maximum flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern, South Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups beets, cut into chunks preferably roasted or cooked
  • 2 cups carrots, cut into chunks preferably roasted or cooked
  • 2 cups parsnips, cut into chunks preferably roasted or cooked
  • 1 each red bell pepper, cut into chunks
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil for marinade and brushing
  • 1 teaspoon paprika smoked or sweet
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • soaked for 30 minutes wooden skewers soak to prevent burning

Equipment

  • Grill or grill pan
  • Wooden or metal skewers
  • Brush or spray bottle
  • Tongs
  • Sharp knife

Method
 

  1. Begin by soaking wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
  2. Preheat your grill or grill pan over medium-high heat until hot and slightly smoky, about 200°C (390°F).
  3. While the grill heats up, prepare your vegetables: cut beets, carrots, and parsnips into roughly 2-inch chunks, keeping sizes uniform for even cooking. Cut the bell pepper into similarly-sized pieces.
  4. In a small bowl, whisk together minced garlic, olive oil, paprika, cumin, salt, and pepper to create a flavorful marinade.
  5. Toss the vegetable chunks gently in the marinade until they are well coated. Let them sit for about 10 minutes to absorb the flavors and develop a slight aroma.
  6. Thread the marinated vegetables onto the soaked skewers, alternating colors and textures for a vibrant, appealing look.
  7. Place the skewers on the preheated grill, spacing them about 2-3 inches apart. Brush them lightly with additional olive oil for a shiny, crisp surface.
  8. Grill the skewers for 10-12 minutes, turning occasionally with tongs. You should hear gentle sizzling and see the vegetables develop a slight char and caramelization.
  9. Check for doneness: the beets and carrots should be tender and smoky, the peppers blistered and soft. Adjust grilling time if needed.
  10. Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This helps the juices settle and enhances flavor.
  11. Serve the skewers hot, garnished with fresh herbs or a squeeze of lemon if desired. Enjoy the smoky, earthy flavors and vibrant textures.

Notes

For best flavor, marinate vegetables longer or overnight. Use fresh herbs for a brighter taste, and feel free to swap in other seasonal root vegetables like sweet potatoes or turnips. Keep an eye on the grill to prevent burning—adjust heat as needed.