Veggie Skewers Recipe

Prepare skewers and vegetables

If using wooden skewers, soak them in cold water for 15–30 minutes to prevent burning. Meanwhile wash all vegetables thoroughly.

Peel the carrots and trim the ends. Cut each carrot in half lengthwise, then into 1/4-inch (6 mm) thick sticks roughly 2–3 inches long so they thread easily on skewers.

Trim celery stalks and cut each stalk into 2–3 inch pieces. If ribs are very fibrous, remove any tough strings with a peeler or knife.

Core the green bell pepper, remove seeds and white ribs, then cut into roughly 1-inch squares or strips that will fit comfortably on a skewer.

If olives are not pitted, remove pits. If pickles are large, cut them in half lengthwise to make manageable pieces for skewering.

Drain pickled red onion well; if pieces are large, halve or quarter them so they can be threaded easily.

Lay out 6 skewers. Thread vegetables and pickles in an appealing alternating pattern: for example, start with a carrot stick, then an olive, a celery piece, a folded piece of pickled red onion, a pickle half, a pepper square, and finish with a sport pepper. Aim for 4–6 items per skewer so they are easy to handle and bite-sized.

Adjust sequence and quantity so all prepared ingredients are used. Leave a small gap at the end of each skewer for handling.

In a small bowl combine the olive oil, lemon juice, sea salt and black pepper. Whisk or stir until blended.

Lightly brush or drizzle the dressing over assembled skewers, turning them so all sides get a light coating. Use less or more dressing to taste; the goal is a subtle gloss and slight seasoning without overpowering the pickles and peppers.

If using, finely chop the fresh parsley and sprinkle it over the skewers for color and freshness.

Arrange skewers on a platter and serve immediately at room temperature, or refrigerate up to 2 hours covered. If chilled, remove from fridge 10 minutes before serving to take the chill off.