Grilled Veggie Skewers

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2 bell peppers (any color), cut into chunks

1 red onion, cut into chunks

1 zucchini, sliced into thick rounds

1 yellow squash, sliced into thick rounds

1 cup cherry tomatoes

1 cup button mushrooms, halved if large

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon dried oregano

8 wooden or metal skewers

If using wooden skewers, remember to soak them in water for at least 30 minutes prior to prevent them from burning on the grill.


Preheat your grill to medium-high heat.

In a large bowl, combine the cut vegetables. In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and oregano.

Pour the oil mixture over the vegetables and toss until they’re well coated.

Thread the vegetables onto the skewers, alternating the types of vegetables for a colorful presentation.

Place the skewers on the grill. Cook for about 10-15 minutes, turning occasionally, until the vegetables are charred and tender.

Once cooked, remove the skewers from the grill and let them cool for a few minutes before serving.

These grilled veggie skewers are delicious on their own, but you can also serve them with a dipping sauce like tzatziki or hummus. Enjoy your sustainable, grilled veggie skewers!

Per Serving:

  • Calories: 175
  • Fat: 14g (Saturated: 2g)
  • Cholesterol: 0mg
  • Sodium: 15-30mg (depending on how much salt is added)
  • Potassium: 520mg
  • Carbohydrates: 12g (Fiber: 4g, Sugars: 7g)
  • Protein: 3g
  • Vitamin A: 45%
  • Vitamin C: 130%
  • Calcium: 3%
  • Iron: 5%

These grilled veggie skewers are low in sodium and high in vitamin A and vitamin C thanks to the assortment of colorful vegetables. The olive oil adds heart-healthy fats, and the vegetables provide a good amount of fiber.