Outdoor Cooking, Sides

Mediterranean Vegetable Skewers

Step 1 of 7

To build the skewers, thread ingredients in the following order, leaving 1/4th of the skewer empty: onion, courgette, red pepper and cherry tomatoes. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, thyme, salt and pepper. Evenly brush all sides of the skewers with the prepared marinade.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 2 of 7

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 3 of 7

While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 4 of 7

Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to MED and set time to 12 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 13-17 minutes).

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 5 of 7

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers to grill. Close lid to begin cooking.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 6 of 7

When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Baste with any leftover marinade. Close lid to continue cooking.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Step 7 of 7

When cooking is complete, remove the skewers and serve hot drizzled with extra-virgin olive oil and garnished with torn basil, if desired.

6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12 wedges
1 large courgette (about 250g), halved lengthways, cut into 18 half-moons (about 1.5cm thick)
1 large red pepper, cut into 18 small (about 3.5 cm) squares, deseeded
18 cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp red wine vinegar
2 garlic cloves, peeled, minced
2 tsp chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Cooking mode

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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