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Vegetable Skewers

Give quick and healthy vegetable skewers the June treatment with the Enameled Cast Iron Grill/Griddle! You won’t miss the hassle of firing up a grill at all when you see how easy it is to use the Enameled Cast Iron to cook vegetables until they’re tender, lightly charred and wonderfully sweet from the quick caramelization on its incredible searing surface. Here we use a light dressing with herbes de Provence to flavor the veggies, but you can improvise your own or even switch up the types of vegetables however you like.

Prep Time — 15 min
Cook Time — 12 min
Servings — 4
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Ingredients

2 tablespoons balsamic vinegar

2 teaspoons salt

1 teaspoon Dijon mustard

1 teaspoon herbes de Provence

¼ teaspoon black pepper

⅓ cup extra-virgin olive oil

1 zucchini

1 cup cherry tomatoes

¼ red onion

4 ounces cremini mushrooms

1 red bell pepper

1 lemon

Tools

whisk

measuring spoons

large bowl

spatula

liquid measuring cup

tongs

June Pan

June Oven

6 wooden skewers

silicone oven mitts

Enameled Cast Iron Grill

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Preheat the June Oven

With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 400°F on the Bake cook mode using the button below.

June Oven

Enameled Cast Iron Grill

Make the vinaigrette

In a large bowl, whisk together the balsamic vinegar, salt, Dijon, herbs de Provence and pepper. Add the olive oil and whisk vigorously until the vinaigrette has thickened.

2 tablespoons balsamic vinegar

2 teaspoons salt

1 teaspoon Dijon mustard

1 teaspoon herbes de Provence

¼ teaspoon black pepper

⅓ cup extra-virgin olive oil

large bowl

liquid measuring cup

measuring spoons

whisk

Add the vegetables

Add the zucchini half-moons, cherry tomatoes, onion, halved mushrooms, bell pepper pieces and lemon half-moons to the bowl and toss to coat in the vinaigrette.

1 zucchini

1 cup cherry tomatoes

¼ red onion

4 ounces cremini mushrooms

1 red bell pepper

1 lemon

spatula

Skewer the vegetables

Thread the vegetables onto each skewer, varying the order to your preference, until you have used all the vegetables. Slide the vegetables up and down the skewer so they are evenly distributed. Reserve the remaining vinaigrette for drizzling.

6 wooden skewers

June Pan

Position the skewers

With tongs, place the 6 skewers across the hot grill from right to left, leaving a little space between each skewer for air to circulate.

tongs

silicone oven mitts

Grill the skewers

Close the door and grill the skewers 11 minutes, until the vegetables are slightly charred and tender. June will notify you when the skewers are ready.

Garnish and serve

Using tongs, transfer the skewers from the hot grill to the June Pan. Drizzle the remaining vinaigrette over the vegetable skewers and serve hot.

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