Grilled Vegetable Brochettes With a “Double Dose of Smokiness”

As a child, Viviane Bauquet Farre was a whiz at creating marinades. While her father was in the garden or cooking lobsters in big pots on an open fire, Viviane was inside the house, acting as the family’s “marinade specialist.”

Photo by Viviane Bauquet Farre

“I would be in the kitchen whipping up marinades and preparing brochettes for the family feast,” she says. Fast-forward to today. Viviane is the creator of an award-winning food website and blog,, where she publishes fabulous recipes and photographs inspired by seasonal ingredients and local farmers. We recently featured Viviane’s stunning recipe for linguini with roasted beets.

This time, Viviane has taken her love of marinades and her “obsessive quest” for flavor to create the deliciously smoky vegetable brochettes featured here. The grilled veggies get an added dose of smoke through the use of a marinade flavored with smoked Spanish paprika, or pimentón. (Click here to see the recipe.)

“The intoxicating and delicious smokiness of the pimentón is a perfect complement to grilled foods – a double dose of smokiness, if you will!” she writes in her blog.

The marinade combines two types of pimentón – dulce (sweet) and  picante (spicy) – as well as garlic, sherry vinegar, and extra virgin olive oil. (You can buy pimentón in some supermarkets, specialty stores, or online at or online at La Tienda.)

The skewered vegetables include: potatoes, red onion, zucchini, spicy green pepper, red pepper, and crimini mushrooms. The veggies rest in the marinade for 30 minutes to an hour, before they’re threaded on skewers and grilled until “well charred.”

“These brochettes are as flavorful as I could possibly make them,” Viviane says. Coming from the “marinade specialist,” that’s saying a lot.

Bon appétit,

Your friends at California Olive Ranch

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