Popular
Latest From the Show
Sarah Michelle Gellar's Grilled Veggie Rainbows on a Stick
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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.
Ingredients
For the marinade:
- 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:
- 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
Yield
Serves: 8
Preparation
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.