I am always looking for that perfectly amazing yet simple side dish (who isn’t….) and you know what – I think I found it. It is oh-so-simple (broccoli, mushrooms, red onion, olive oil, salt – hello! simple!) but, more importantly, so delicious. This the perfect side dish for your next cookout – these skewers (or shish kabobs – whatever you want to call them) are ready to settle into your grill next to your burgers and steak. These have to be on your menu this summer!
This is what I did on Mother’s Day. Not kidding. Okay not the only thing, but my husband was so sweet in making sure I had some ‘alone time’ to do whatever I wanted. The first thing I did with that present of ‘time’ was snuggle in with a cup of coffee with a good book – one of my most favorite things to do. With kiddos running around, that just doesn’t happen very often anymore. What book am I reading? The Food Lab: Better Home Cooking Through Science – of course!! It was an early Mother’s Day present and I am loving it so far! My husband is a science teacher so I keep running to him with the latest experiment or science-related word that I learned, trying to be all smart….. he amuses me and pretends it is brand new information….. So if I am repeatedly referring to new foodie-science terms, well now you know why.
The second thing I did with my present of ‘time’ was make these lovely vegetable skewers, because I love cooking and I love setting up photography shots of food – if you couldn’t tell. I have been trying to absorb every resource possible on improving my food photography and I love looking back at my first pictures and seeing how far I have really come. I had plenty of time to enjoy cooking and photography and The Food Lab ….. it was a great day.
Oh and, side note, make friends with your neighbors – I was prepping everything for this dish and realized “I don’t have any skewers to make my skewers!” …. My lovely neighbor came to the rescue with an overabundance of wooden skewers! Whew!
So, how do you make these guys? Somewhat carefully. Grab some skewers, a couple heads of broccoli, 1 red onion, a package or two of whole portabella mushrooms (cut in half), kosher salt and your most favorite infused olive oil (I used Tuscan Herb – another Mother’s Day present from my mother in law 🙂 ) – it paired really, really well with the broccoli so I that is want I would recommend. Alternate the ingredients on the skewers and brush with olive and sprinkle with salt. Heat grill to 500, place skewers directly on the grill for about 2 minutes a side or until nicely roasted.
In the alternative, you could coat ingredients with olive oil and salt and roast in the oven – broil on high for about 5-8 minutes (stir halfway), or until the broccoli becomes just slightly charred.
They paired perfectly with grilled New York strips and a bottle of Petit Sirah – Enjoy!
- 1 large red onion cut into quarters with layers separated
- 1 package whole portabella mushrooms, cleaned and cut in half
- 1 bundle of broccoli heads (about 3 heads) - cut out each individual broccoli spears
- ¼ cup Tuscan Herb infused olive oil
- kosher salt
- 6-8 Wooden skewers
- Take a wooden skewer and carefully take a broccoli spear and push the pointed end of the skewer through the thickest part (hint: be careful). Go slowly otherwise you might crack the stalk in half completely.
- Then add the onion - take two layers of a quartered onion and push pointed end of skewer through it.
- Then do the same for the mushroom - take the halved mushroom, flat side down and push skewer through along the stalk and right under the head of the mushroom- go slow or you will crack the mushroom.
- Repeat this process until you have filled up all of your skewers.
- Heat grill to 500.
- Place skewers directly on grill and brush with olive oil and lightly sprinkle with salt.
- Close grill and let cook for approx. 2 minutes.
- Flip over skewers and brush with additional olive oil and salt.
- Close grill for an additional 2 minutes or until broccoli is starting to char nicely.
- Serve immediately.
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