Easy Juicy Grilled Portobello and Bell Pepper Skewers

Preparing and Marinating the Vegetables

Notes: This step involves preparing the vegetables, mixing the marinade, and allowing the vegetables to soak up the flavors.

4 large Portobello mushrooms

2 Bell peppers (a mix of red, yellow, and orange)

1 medium Red onion

2 tablespoons Balsamic vinegar

2 tablespoons Olive oil

2 tablespoons Soy sauce or tamari

1 tablespoon Honey or maple syrup

3 cloves Garlic, Minced

1 teaspoon Smoked paprika

1 teaspoon Salt

1 teaspoon Black pepper

Wipe Portobello caps clean and slice into 1-inch strips.

Core and cut bell peppers into squares. Halve and peel red onion into wedges.

In a large bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and pepper until smooth.

Add the prepared mushrooms, peppers, and onions to the marinade and toss until evenly coated.

Cover the bowl and refrigerate for at least 15 minutes.

Notes: If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from burning on the grill.

Skewers

Olive oil (for brushing the grill)

1 teaspoon Fresh thyme or rosemary (optional garnish)

Extra-virgin olive oil (for drizzling, optional)

Preheat your grill to medium-high heat (about 400°F).

Brush the grill grates with olive oil to prevent sticking.

Thread the marinated Portobello, bell pepper, and onion pieces onto the skewers.

Place skewers on the preheated grill and cook for 10-12 minutes, turning every 3-4 minutes.

Continue grilling until the vegetables are tender with a golden, smoky char.

Garnish with fresh thyme sprigs and a light drizzle of extra-virgin olive oil, if desired.