A delightful recipe for grilled skewers featuring a mix of vegetables and pineapple, perfect for a summer barbecue.
Soak the wooden skewers in water for at least 30 minutes to prevent burning.
Use a shallow dish to fully submerge the skewers in water.
Cut the red bell peppers, baby potatoes, red onion, and fresh pineapple into bite-sized pieces.
Ensure all pieces are of similar size for even cooking.
In a mixing bowl, combine olive oil, dried basil, dried thyme, garlic powder, salt, and ground black pepper to create the marinade.
Whisk the ingredients together to ensure they are well combined.
Thread the prepared vegetables and pineapple onto the skewers, alternating between each ingredient.
Leave a small gap between each piece to allow for even cooking.
Brush the skewers with the marinade using a basting brush.
Coat the skewers evenly for maximum flavor.
Grill the skewers over medium heat for 6-8 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Keep an eye on the skewers to prevent overcooking.
Serve the skewers warm, garnished with fresh herbs if desired.
Pair with your favorite dipping sauce for added flavor.
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