Description
A vibrant and healthy recipe featuring a medley of Mediterranean vegetables grilled to perfection with a blend of aromatic herbs and spices, finished with fresh lemon juice and optional parsley for a refreshing touch.
Ingredients
Scale
Vegetables
- 1 zucchini (sliced into 1/2 inch rounds)
- 1 yellow squash (sliced into 1/2 inch rounds)
- 1 cup cherry tomatoes
- 1 red onion (quartered)
- 1 orange bell pepper (sliced into 1/2 inch pieces)
Seasonings & Dressing
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon freshly squeezed lemon juice
- Optional: 1 tablespoon finely chopped parsley
Instructions
- Preheat grill: Preheat your grill or grill pan to medium-high heat to ensure even cooking and beautiful grill marks on the vegetables.
- Season vegetables: In a large mixing bowl, toss the zucchini, yellow squash, cherry tomatoes, red onion, and orange bell pepper with olive oil, kosher salt, dried oregano, garlic powder, and dried thyme until evenly coated.
- Skewer vegetables: Thread the seasoned vegetables onto skewers, arranging them securely for easy grilling and flipping.
- Grill vegetables: Place the skewers on the preheated grill and cook for 3 to 5 minutes, allowing grill lines to form. Flip the skewers and grill for an additional 3 to 5 minutes until the vegetables are nicely charred and tender. Remove from the grill and transfer to a plate or cutting board. Let them cool for 1 to 2 minutes.
- Finish and serve: Carefully remove the vegetables from the skewers, drizzle with freshly squeezed lemon juice, and sprinkle with optional finely chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Vegetables can be grilled individually if preferred or not using skewers.
- Adjust seasoning according to taste preferences; add crushed red pepper for a spicy kick.
- This dish pairs wonderfully with grilled meats or can be served as a light vegetarian main course or side.
- Leftovers can be refrigerated and served cold or reheated briefly on the grill or stovetop.
