Grilled Veggie Rainbows on a Stick | Sarah Michelle Gellar
These grilled veggie rainbows on a stick are a tried-and-true way to get kids to eat their veggies!
“Gia’s son started life off as a great eater, but by the time he turned five, things were headed the other direction. It didn’t take long for Gia to figure out that if she put vegetables on a stick (because, let’s face it, a stick is compelling to the under-ten set), he would gobble them up. Create a healthy rainbow by arranging brightly colored vegetables on skewers, from red to violet. Choose a combination of any or all of the following.”
For more recipes for picky eaters, check out these BBQ Chicken Grain Bowls and Sheet Pan Nachos.
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- For the skewers: 4 pounds assorted vegetables, such as cherry tomatoes, carrots, sweet potatoes, multi-colored bell peppers, zucchini, summer squash, eggplant, red onion and purple potatoes, cut into 2-inch pieces
Soak 8 wooden skewers in water for at least 30 minutes.
Whisk together all of the marinade ingredients in a small bowl and set aside.
Drain the skewers and divide the vegetable pieces among them, threading each with a variety of colors. Brush the vegetables with a generous amount of the marinade and let sit for at least 15 minutes.
Meanwhile, heat a charcoal or gas grill to high, or heat a grill pan over high heat until hot. Grill the skewers until the vegetables are softened and have grill marks, 3-5 minutes on each side. Serve warm.