Ingredients
Scale
Marinade:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2 inch thick rounds
- 1 yellow squash, sliced into 1/2 inch thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup button mushrooms
Optional:
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Marinate the Vegetables: Place all the cut vegetables in a large bowl. Pour the marinade over the vegetables and gently toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator, stirring occasionally.
- Assemble the Skewers: Thread the marinated vegetables alternately onto the skewers, packing them fairly tightly.
- Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve: Garnish the skewers with fresh parsley or cilantro, and serve with lemon wedges on the side for a zesty flavor boost.
Notes
Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning)
- Prep Time: 40 minutes (includes 30 minutes for marinating)
- Cook Time: 12 minutes
