Authentic home cooking from Greece, with US measurements. 
Grilled Vegetable Skewers with Sauce
An alternative for vegetarians and non-vegetarians alike, it stands proudly alongside pork, chicken, and shrimp. It doesn't lack in flavor... only in cholesterol and perhaps in calories if you watch the olive oil. As for the sauce, make it early to add a refreshing kick to your taste.
A few more secrets
Avoid salting the other vegetables before grilling to prevent them from losing their juices. Adjust the grilling time depending on whether you have an open grill like in the photo, charcoal - which cooks quickly - or the oven grill. The brave can add 2-3 drops of Tabasco to the sauce, which is already spicy from the garlic. Try them wrapped in thin pita bread.
Grilled Vegetable Skewers with Sauce
An alternative for vegetarians and non-vegetarians alike, it stands proudly alongside pork, chicken, and shrimp. It doesn't lack in flavor... only in cholesterol and perhaps in calories if you watch the olive oil. As for the sauce, make it early to add a refreshing kick to your taste.
A few more secrets
Avoid salting the other vegetables before grilling to prevent them from losing their juices. Adjust the grilling time depending on whether you have an open grill like in the photo, charcoal - which cooks quickly - or the oven grill. The brave can add 2-3 drops of Tabasco to the sauce, which is already spicy from the garlic. Try them wrapped in thin pita bread.
Open in Cookpad AppSteps
- 1
Wash the vegetables and cut the eggplants and zucchinis into thick slices - so they stay on the skewers - and salt them in a colander for half an hour.
- 2
Cut the onion into quarters and separate the layers.
- 3
Cut and deseed the tomato and cut into 12 pieces.
- 4
Clean the mushrooms and leave them whole.
- 5
Cut and deseed the peppers and cut into 12 pieces.
- 6
When the juices from the eggplant and zucchini sweat out from the salt, rinse quickly with water.
- 7
Place all the cut vegetables in a glass dish and pour over oil, vinegar, oregano, lemon, salt, and cumin.
- 8
Let them marinate for at least half an hour.
- 9
Thread the vegetables alternately onto the skewers and light the grill or charcoal.
- 10
Grill for 15-20 minutes on each side, basting periodically with the leftover marinade.
- 11
Serve with lemon and the sauce.
- 12
Place garlic and yogurt in a blender and blend until the garlic is dissolved.
- 13
Add the remaining ingredients and blend briefly so the pepper and mint are visible.
- 14
Store in the refrigerator until serving.
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