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Marinated Mushroom, Tomato, and Scallion Skewers

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Photo by Gregory Waldo

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme. Firing up the barbecue? Get more of our favorite options for veggie kebabs →

Recipe information

  • Total Time

    45 minutes

  • Yield

    Serves 4

Ingredients

2 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine or Sherry vinegar
3 tablespoons chopped fresh thyme and/or rosemary leaves
Large pinch of crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 scallions, cut crosswise into 2-inch pieces
1 pint cherry tomatoes
1 pint cremini, button, or other small mushrooms

Special Equipment:

4–6 long wooden or metal skewers, or 4–6 long live branches whittled down to sharpened sticks

Preparation

  1. Step 1

    Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.

    Step 2

    If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.

    Step 3

    Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10–15 minutes.

    Step 4

    Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.

  2. Do Ahead

    Step 5

    Vegetables can be marinated and chilled up to 1 day in advance.

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