Grilled Garlic Scape Skewers
Grilled Garlic Scape Skewers
Ingredients
For the Garlic Scape Skewers
- 1 pound garlic scapes, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, cleaned and halved if large
- 1 pint cherry tomatoes
- 1/2 red onion, cut into 1-inch pieces
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- 2
In a large bowl, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, dried oregano, salt, and black pepper to create the marinade.
⏱️ 5 min
- 3
Add the prepared garlic scapes, cremini mushrooms, cherry tomatoes, and red onion pieces to the bowl with the marinade. Toss gently to ensure all vegetables are well coated.
⏱️ 5 min
- 4
Cover the bowl and let the vegetables marinate in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 30 min
- 5
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates.
⏱️ 5 min•🌡️ 375
- 6
Thread the marinated vegetables onto the soaked skewers, alternating between garlic scapes, mushrooms, tomatoes, and red onion. Do not overcrowd the skewers.
⏱️ 5 min
- 7
Place the skewers on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender-crisp and have nice grill marks. The garlic scapes should be slightly charred and softened.
⏱️ 10 min•🌡️ 375
- 8
Remove the skewers from the grill and serve immediately. These skewers are delicious on their own or as a side dish.
Kitchen Tools
Nutrition Facts (per serving)
Grilled Garlic Scape Skewers
For the Garlic Scape Skewers
- 1 pound garlic scapes, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, cleaned and halved if large
- 1 pint cherry tomatoes
- 1/2 red onion, cut into 1-inch pieces
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- 2
In a large bowl, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, dried oregano, salt, and black pepper to create the marinade.
⏱️ 5 min - 3
Add the prepared garlic scapes, cremini mushrooms, cherry tomatoes, and red onion pieces to the bowl with the marinade. Toss gently to ensure all vegetables are well coated.
⏱️ 5 min - 4
Cover the bowl and let the vegetables marinate in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 30 min - 5
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates.
⏱️ 5 min•🌡️ 375 - 6
Thread the marinated vegetables onto the soaked skewers, alternating between garlic scapes, mushrooms, tomatoes, and red onion. Do not overcrowd the skewers.
⏱️ 5 min - 7
Place the skewers on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender-crisp and have nice grill marks. The garlic scapes should be slightly charred and softened.
⏱️ 10 min•🌡️ 375 - 8
Remove the skewers from the grill and serve immediately. These skewers are delicious on their own or as a side dish.