Colorful skewers with lemon, herbs, and assorted vegetables, ideal grilled or roasted for a fresh dish.
# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 red onion, cut into wedges
05 - 8 cremini mushrooms, stems trimmed
06 - 1 small eggplant, cut into 1-inch cubes
→ Marinade
07 - 3 tablespoons olive oil
08 - Zest and juice of 1 lemon
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh parsley, chopped
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Garnish
15 - Fresh parsley, chopped
16 - Lemon wedges
# Step-by-Step Guide:
01 - Combine olive oil, lemon zest, lemon juice, garlic, parsley, thyme, oregano, salt, and black pepper in a large bowl; whisk until uniformly blended.
02 - Add all vegetables to the marinade; toss thoroughly to coat evenly. Cover and refrigerate for at least 15 minutes or up to 1 hour to develop flavor.
03 - If using wooden skewers, immerse them in water for at least 20 minutes to prevent charring during cooking.
04 - Thread the marinated vegetables alternately onto skewers, balancing colors and textures evenly across each.
05 - Heat grill to medium-high or preheat oven to 425°F (220°C).
06 - Grill skewers for 12 to 15 minutes, turning occasionally, until vegetables are tender and lightly charred. Alternatively, roast on a lined baking tray in the oven for 20 minutes, turning once halfway through.
07 - Transfer skewers to a serving platter; garnish with fresh parsley and lemon wedges. Serve warm.
