Ingredients:

  • 1 red bell pepper, cut into 1-inch chunks (150g)
  • 1 orange bell pepper, cut into 1-inch chunks (150g)
  • 1 yellow squash, sliced into 1-inch rounds (200g)
  • 1 zucchini, sliced into 1-inch rounds (200g)
  • 1 red onion, cut into 1-inch wedges (150g)
  • 1 cup (150g) purple potatoes, parboiled and cubed
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Clean and chop all vegetables into the specified sizes. Parboil the purple potatoes for 5 minutes to ensure they cook at the same rate as the peppers.
  2. Place all chopped and parboiled vegetables into a large mixing bowl.
  3. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, cracked black pepper, and lemon juice.
  4. Pour the garlic-herb glaze over the vegetables and toss until every piece is evenly coated.
  5. Thread the vegetables onto skewers in a strict color sequence: Red, Orange, Yellow, Green, and Purple. Press them firmly together to eliminate gaps.
  6. Heat a grill pan or outdoor grill to medium-high heat.
  7. Place skewers on the grill and sear for 3-4 minutes per side until mahogany-colored char marks appear and onions soften.
  8. Flip the skewers only once or twice to maintain structural integrity, then remove from heat and serve.