Easy Grilled Vegetable Skewers
Servings: 8 to 10
Calories: 103kcal
Equipment
- Grill or grill pan
Ingredients
- 8 to 10 cups fresh vegetables cut into bite-sized pieces (such as bell peppers, red onions, zucchini, summer squash, mushrooms, eggplant, or poblano peppers)*
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup (56 mL) Simply Nature Organic Extra Virgin Olive Oil
- 3 garlic cloves, crushed with a press or finely minced
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons maple syrup
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- A pinch or two of cayenne pepper
- Kosher salt and black pepper
Instructions
- If using wooden skewers, soak them in water for 30 minutes while you prep the vegetables and marinade; dry before using.
- Prep your veggies. Cut peppers bite-sized squares; onions into small wedges; zucchini, squash, or eggplant into ½-inch half moons; remove stems from mushrooms and leave whole. Transfer all veggies to a shallow baking dish.
- In a bowl, whisk together the lemon juice, olive oil, garlic, soy sauce, mustard, maple syrup, onion powder, oregano, cayenne, and a few pinches of salt and pepper.Pour the vinaigrette over the vegetables and toss to coat. Allow to marinate for 15 minutes to 1 hour at room temperature, or refrigerate for 2 to 4 hours.
- Preheat the grill over medium for 10 minutes with the lid on. Lightly oil the grill.
- Thread the veggies onto stainless steel skewers or soaked wooden skewers. Reserve excess marinade.
- Add the skewers to the hot grill and cover the grill. Grill for 3 to 5 minutes, then turn the skewers. Continue grilling and occasionally baste with reserved vinaigrette, until tender and nicely charred in spots, a total of 10 to 15 minutes. Brush grilled kebabs with reserved vinaigrette.
Notes
*Read the "How to grill vegetable kebabs" section for tips on which veggies to use and combine and how to chop them.