Lemon Grilled Vegetable Brochettes

Lemon Grilled Vegetable Brochettes
  • 4 servings
  • 0:12 Preparation
  • 0:08 Cooking
  • 0:20 Total Time


Add all
  • 2


  • 4

    grey shallots peeled

  • 4

    coffee mushrooms

  • 4

    new potatoes blanched

  • 1

    green zucchini in large pieces

  • 1

    red pepper, diced

  • 1

    yellow pepper, diced

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Salt and pepper to taste


Soak the 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

Quarter one lemon.

Put all the vegetables in a cul-de-poule with the juice from the other lemon, the olive oil, salt and pepper. Mix carefully.

Assemble the brochettes by elegantly alternating the shallots, mushrooms, potatoes, zucchinis, peppers, and lemon quarters.

Preheat the BBQ. Grill in direct heat until the zucchini is cooked but crunchy.

Serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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