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As we are grilling up new recipes weekly, we are also working on making health-friendly ingredient swaps to lighten up recipes. One way we are doing that today is by using Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice and has a variety of uses including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. *See Mazola.com for more information on the relationship between corn oil and heart health. Just one of the reasons we love using it is that it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. It wasn’t until my husband informed me about the importance of the cooking oils and their smoke point and that, once exceeded, it can negatively affect the food’s flavor and nutritional value.
When you purchase Mazola Corn Oil, be sure to get this rebate. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
Like I said earlier, my husband has been grilling numerous times a week this summer. We are often trying new things, making things lighter and better-for-you. Just being health-conscious makes a huge difference with what we are consuming.
In order to make a side dish a little lighter, we made some swaps when it comes to grilled vegetable skewers. Instead of marinating them in a bottle of dressing, we made our own using Mazola Corn Oil as the base. The corn oil has a neutral taste that lets the natural flavor of the food really stand out. Second, instead of pre-made seasoning packets that contain additives, we mixed our own spices. Lastly, we omitted starchy vegetables (potatoes) and added more zucchini and peppers.
The end result was tastier than ever!
Grilled Italian Marinated Vegetable Skewers Recipe
- 2 cups Mazola® Corn Oil
- ⅔ cup red wine vinegar
- 1 tablespoon parsley
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon sugar
- 4-5 green/yellow zucchini
- 2 green peppers
- 5 bell peppers, a variety
- 1 large white onion
- 1 red onion
To make the marinade, mix Mazola® Corn Oil, red wine vinegar, and all of the seasonings together in a bowl. Set aside.
Slice zucchini into ½” slices. Cut all the peppers and onions onto squares, around an inch or slightly larger.
Place the cut vegetables into a large sealable container(s) (or bag) and add the marinade.
Seal tightly and gently shake to mix. Refrigerate the vegetables in the marinade for at least an hour and up to 8 hours.
When ready to make, preheat the grill to 350° F. Strain the cut vegetables and add them to skewers (if using wood skewers, soak them in water first).
Place over direct heat on the grill for 10-20 minutes on each side, until the vegetables are tender. Time will vary by grills.
Nifty tip: If you have a lot of extra leftover cut vegetables, wrap them in a few layers of foil to make foil packs and grill for about 20 minutes.
These Grilled Italian Marinated Vegetable Skewers make a delicious side dish to go with just about anything. What will you be serving them up with?
- 2 cups Mazola® Corn Oil
- ⅔ cup red wine vinegar
- 1 tablespoon parsley
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon sugar
- 4-5 green/yellow zucchini
- 2 green peppers
- 5 bell peppers, a variety
- 1 large white onion
- 1 red onion
- To make the marinade: Mix Mazola® Corn Oil, red wine vinegar, and all of the seasonings in a bowl. Set aside.
- Slice zucchini into ½" slices.
- Cut all the peppers and onions onto squares, around an inch or slightly larger.
- Place cut vegetables into a large sealable container (or bag) and add the marinade.Seal tightly and gently shake to mix.
- Refigerate the vegetables in the marinade for at least an hour and up to 8 hours.
- When ready to make, preheat the grill to 350°.
- Strain the cut vegetables and add them to skewers (if using wood ones, soak them in water first).
- Please over direct heat for 10-20 minutes on each side.
- Nifty tip: If you have a lot of extra leftover cut vegetables, wrap them in a few layers of foil to make foil packs and grill for about 20 minutes.
