Grilled Washington Veggie Skewers on Arteflame

Introduction

Discover the ultimate way to prepare fresh Washington-grown vegetables with this flavor-packed grilled veggie skewers recipe. Using the heat-zoned Arteflame grill, you’ll bring out the natural sweetness, texture, and color of Pacific Northwest produce – no pots, no pans, just perfect technique. With juicy vegetables seared to perfection on the flat top cooktop, and no risk of burning from open flames, this dish is as vibrant as it is delicious. Whether it's a side for meats or standing proudly as an entrée, these skewers shine.

Ingredients

• 2 zucchini, cut into thick rounds
• 2 yellow squash, cut into thick rounds
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 8 cremini mushrooms, whole
• 12 cherry tomatoes
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• Salt and freshly cracked pepper, to taste
• Wooden or metal skewers (if wooden, soak for 30 minutes)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Let the grill come up to temperature for about 20 minutes until the flat cooktop is hot and ready.

Step 2: Prep the vegetable skewers

1. Thread the zucchini, squash, onion, peppers, mushrooms, and cherry tomatoes onto the skewers, alternating colors and textures for visual appeal.
2. Brush each skewer lightly on all sides with melted butter.
3. Sprinkle garlic powder, salt, and pepper evenly over the skewers.

Step 3: Grill the skewers

1. Place the skewers on the flat cooktop griddle closer to the center for a higher heat sear.
2. Cook for about 3-4 minutes per side, rotating to get an even sear on all sides. Use the inner zones for more browning, and move outward if anything cooks too fast.
3. Remove from the grill once the vegetables are tender but still have a bit of bite. The tomatoes will be blistered and juicy.

Tips

• Butter gives the vegetables a richer flavor and enhances the sear on the flat cooktop surface.
• You don’t need a lid – the Arteflame’s radiant heat and steel surface will cook perfectly even without one.
• Rotate skewers slightly every couple of minutes to maximize caramelization without charring.
• The veggies are done when they are nicely browned but retain some structure – don’t overcook!
• Use metal skewers to avoid any risk of burning if you didn’t pre-soak wooden ones.

Variations

1. Spicy Southwest Skewers: Add poblano peppers, jalapeños, and a smoky chipotle butter glaze for heat and depth.
2. Herb Garden Delight: Incorporate asparagus, cherry tomatoes, and fresh rosemary sprigs for a herbal aroma and tangy twist.
3. Pacific Coast Balsamic: Drizzle balsamic glaze during the last minute of grilling for a Pacific Northwest-inspired sweetness and zing.
4. Garlic Parmesan Skewers: Add grated parmesan and pressed garlic to melted butter and baste skewers for a rich Italian flavor profile.
5. Asian Fusion Skewers: Marinate the vegetables in a mix of soy sauce, sesame oil, and ginger for a bold, umami-rich skewer.

Best pairings

• Grilled cedar plank salmon with lemon-dill butter
• Reverse-seared ribeye or filet mignon on the center grate
• Fresh-baked flatbread or focaccia cooked on the Arteflame cooktop
• Washington white wine (like a chilled Riesling or Sauvignon Blanc)
• Homemade hummus and tzatziki for dipping

Conclusion

Grilling vegetables on your Arteflame not only enhances their flavor with natural caramelization, but also gives you restaurant-quality presentation with minimal effort. These Grilled Washington Veggie Skewers celebrate the bounty of the Northwest with techniques that let the ingredients shine. With easy clean-up and full control over heat zones, this is grilling at its finest.