Sarah Michelle Gellar's Grilled Veggie Rainbows on a Stick
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
“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.”
- 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.
If you’re using potatoes, parboil them in salted water for about 10 minutes.
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.