Name: Lemony Grilled Vegetable Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: US
Ingredients: 1 medium zucchini, cut into 1-inch pieces; 1 medium summer squash, cut into 1-inch pieces; 1 pint cherry tomatoes; 8 ounces cremini mushrooms, halved or quartered if large; 1 bell pepper (any color), cut into 1-inch pieces; 1 red onion, cut into 1-inch wedges; 12 (12-inch) wooden or metal skewers; 1/4 cup extra virgin olive oil; Juice of 1 large lemon; 1 clove garlic, minced; 1/2 teaspoon sea salt; Freshly ground black pepper to taste

Elevate your summer grilling game with these vibrant and flavorful vegetable kabobs. The char from the grill enhances the natural sweetness of the vegetables, while a zesty lemon marinade adds a refreshing touch.

Follow The Directions

01

Step

30 mins

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. (30 minutes)

02

Step

5 mins

Prepare the vegetables by washing and cutting them into uniform 1-inch pieces to ensure even cooking.

03

Step

15 mins

Thread the vegetables onto the skewers in an alternating pattern. Don't overcrowd the skewers; leave a little space between each piece for better heat circulation. (15 minutes)

04

Step

2 mins

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

05

Step

2 mins

Preheat your grill to medium-high heat. Clean the grill grates with a wire brush and lightly oil them to prevent sticking.

06

Step

2 mins

Brush the lemon-garlic mixture generously over the vegetable kabobs, ensuring all sides are coated. (2 minutes)

07

Step

10 mins

Place the kabobs on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred. (10-15 minutes)

08

Step

Drizzle with any leftover lemon mixture before serving. Serve warm as a side dish or a light meal.

For best results, use fresh, seasonal vegetables. Feel free to substitute with your favorites, such as eggplant, corn, or halloumi cheese.
If you don't have a grill, you can broil the kabobs in the oven. Place them on a baking sheet lined with parchment paper and broil for 5-7 minutes per side, or until tender and slightly charred.
The lemon marinade can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Brush the kabobs with the marinade just before grilling.