Grilled Vegetable Skewers

bell peppers

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are often less expensive and add a refreshing crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

Cut the red onion in half and into quarters, and if it's large, cut it in half again into pieces about an inch across.

Cut the green zucchini into pieces about an inch across, leaving smaller ones whole and cutting larger ones in half.

Mince a few garlic cloves.

Wash the baby bell mushrooms, pop off the stems, and wipe them dry, leaving smaller ones whole and cutting larger ones in half or into quarters.

Cut some lemon wedges to squeeze over the skewers.

In a large bowl, add olive oil, chopped fresh thyme, fresh oregano, minced garlic, salt, and black pepper, and mix well.

Add all the vegetables to the bowl and mix until they are nicely coated in the marinade.

Let the vegetables marinate while heating the grill.

Thread the marinated vegetables onto skewers, alternating colors for a colorful presentation, and ensuring larger pieces are skewered together for even cooking.

Preheat the indoor electric grill (or outdoor gas/charcoal grill).

Cook the skewers for about 12 to 15 minutes, turning them a few times to ensure even cooking.

Baste the skewers with leftover marinade while they cook.

Check for doneness; they should be crisp-tender, and if you want them softer, cook a few more minutes.

Remove the skewers from the grill and place them on a serving plate.

Squeeze lemon juice all over the skewers before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary