Name: Peruvian Style Grilled Vegetables
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 red bell pepper, seeded and sliced into strips; 1 yellow bell pepper, seeded and sliced into strips; 1 green bell pepper, seeded and sliced into strips; 1 zucchini, sliced into rounds; 1 yellow squash, sliced into rounds; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper, to taste; Fresh cilantro leaves, for garnish

Instructions

In a large bowl, combine the olive oil, minced garlic, cumin, paprika, salt, and pepper. Mix well to create the marinade.
Add the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes to the bowl with the marinade. Toss the vegetables until they are well coated in the mixture. Allow them to marinate for at least 30 minutes to let the flavors meld together.
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Once the vegetables have marinated, thread them onto skewers alternating between the different veggies for a colorful presentation.
Place the vegetable skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the skewers from the grill and transfer the grilled vegetables to a serving platter.
Garnish with fresh cilantro leaves for a pop of color and an added layer of freshness.
Serve the Peruvian style grilled vegetables hot as a side dish or as a main course with a side of quinoa or rice.

Ingredients

Instructions

Nutrition Facts

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