Light + tasty, this grilled recipe for vegetable skewers features fresh seasonal produce paired with an easy and delicious homemade lemon herb marinade + dressing.
First, prepare the marinade by combining the olive oil, lemon juice, lemon zest, basil, thyme, chives, garlic, spices, and sweetener. I like to shake it all together in a sealed jar. Set aside.
If using wooden skewers, soak them in clean, cool water while preparing the vegetables. (If you are using metal skewers, skip this step.)
Next, prepare the vegetables according to the recipe instructions below (slice, chop, etc.)
Assemble the skewers by carefully threading the prepared vegetables onto the skewer, alternating between each type of veggie. I like to start and end each skewer with a pepper to hold them together.
Place the skewers onto a rimmed baking sheet. Using a basting brush, brush the prepared marinade over the vegetable skewers. Let sit for about 20 minutes.
When you are ready to cook, preheat your grill to 400 degrees. Make sure the grill grates are clean and well-oiled.
Then place the skewers onto the grill. Lower the temperature if needed (or if using charcoal, move the skewers as needed so they "grill" instead of "burn").
Cook the vegetables for about 10 - 12 minutes to desired doneness, rotating every 3 or 4 minutes to cook all sides evenly.
Serve warm with additional marinade and fresh chopped herbs as desired.
Notes
You can make the veggie skewers ahead of time. Assemble the skewers and keep them wrapped and chilled. About 20 minutes before cooking, brush with the marinade then grill.This recipe can also be cooked indoors. Preheat your oven to 400 degrees and place the skewers on a broiler pan or wire rack over a drip pan. Cook for about 12 - 15 minutes until done.