Name: Quick Veggie Skewer Sticks
Ingredients: 1 Red Bell Pepper: Large, firm, providing a sweet flavour and vibrant red colour. Cut into 1-inch chunks.; 1 Green Bell Pepper: Large, firm, offering a slightly more earthy taste and bright green contrast. Cut into 1-inch chunks.; 1 Red Onion: Medium-sized, adds a pungent sweetness that mellows when cooked. Cut into 1-inch wedges or chunks.; 1 Zucchini: Medium, firm with smooth skin. Adds a tender texture and mild flavour. Cut into ½-inch thick rounds or half-moons.; 1 Yellow Squash: Medium, similar in texture to zucchini but adds a sunny yellow hue. Cut into ½-inch thick rounds or half-moons.; 1 cup Cherry Tomatoes: Small, ripe, bursting with sweet juice when cooked. Left whole.; 8 oz Button Mushrooms: Firm and white, providing an earthy, umami element. Stems trimmed, left whole or halved if large.; ¼ cup Olive Oil: Extra virgin recommended for better flavour. Forms the base of the marinade.; 2 tablespoons Lemon Juice: Freshly squeezed is best. Adds brightness and acidity to balance the flavours.; 1 teaspoon Dried Oregano: Or use Italian seasoning blend. Adds herbaceous notes.; ½ teaspoon Dried Basil: Complements the oregano and adds a hint of sweetness.; 2 cloves Garlic: Minced or finely grated. Provides aromatic depth.; ½ teaspoon Salt: Or to taste. Enhances all the other flavours.; ¼ teaspoon Black Pepper: Freshly ground preferred for more potent flavour. Adds a touch of spice.; 8-10 Skewers: Wooden or metal. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.

Ingredients

Scale

Here’s what you’ll need to assemble these vibrant and delicious veggie skewers:

1 Red Bell Pepper: Large, firm, providing a sweet flavour and vibrant red colour. Cut into 1-inch chunks.
1 Green Bell Pepper: Large, firm, offering a slightly more earthy taste and bright green contrast. Cut into 1-inch chunks.
1 Red Onion: Medium-sized, adds a pungent sweetness that mellows when cooked. Cut into 1-inch wedges or chunks.
1 Zucchini: Medium, firm with smooth skin. Adds a tender texture and mild flavour. Cut into ½-inch thick rounds or half-moons.
1 Yellow Squash: Medium, similar in texture to zucchini but adds a sunny yellow hue. Cut into ½-inch thick rounds or half-moons.
1 cup Cherry Tomatoes: Small, ripe, bursting with sweet juice when cooked. Left whole.
8 oz Button Mushrooms: Firm and white, providing an earthy, umami element. Stems trimmed, left whole or halved if large.
¼ cup Olive Oil: Extra virgin recommended for better flavour. Forms the base of the marinade.
2 tablespoons Lemon Juice: Freshly squeezed is best. Adds brightness and acidity to balance the flavours.
1 teaspoon Dried Oregano: Or use Italian seasoning blend. Adds herbaceous notes.
½ teaspoon Dried Basil: Complements the oregano and adds a hint of sweetness.
2 cloves Garlic: Minced or finely grated. Provides aromatic depth.
½ teaspoon Salt: Or to taste. Enhances all the other flavours.
¼ teaspoon Black Pepper: Freshly ground preferred for more potent flavour. Adds a touch of spice.
8–10 Skewers: Wooden or metal. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.

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Instructions

Follow these simple steps to create your flavourful veggie skewers:

Prepare the Skewers: If using wooden skewers, place them in a shallow dish or tray filled with water. Ensure they are fully submerged and let them soak for at least 30 minutes. This crucial step prevents them from catching fire or charring too quickly during cooking. Metal skewers do not require soaking.
Chop the Vegetables: Wash all vegetables thoroughly. Pat them dry. Chop the red bell pepper, green bell pepper, and red onion into roughly uniform 1-inch pieces. Slice the zucchini and yellow squash into ½-inch thick rounds or half-moons. Trim the stems from the mushrooms, leaving them whole or halving any particularly large ones. Keep the cherry tomatoes whole. The key is aiming for similar-sized pieces to ensure even cooking. Place all prepared vegetables into a large mixing bowl.
Make the Marinade: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, dried oregano, dried basil, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
Marinate the Vegetables: Pour the prepared marinade over the chopped vegetables in the large bowl. Gently toss everything together using your hands or a large spoon, ensuring all the vegetable pieces are evenly coated with the marinade. For optimal flavour, cover the bowl and let the vegetables marinate at room temperature for at least 15-20 minutes, or refrigerate for up to an hour. This allows the veggies to absorb the delicious flavours.
Assemble the Skewers: Take your soaked wooden skewers (pat them dry slightly) or metal skewers. Begin threading the marinated vegetables onto the skewers, alternating colours and textures for visual appeal. A suggested pattern might be: bell pepper, onion, zucchini, cherry tomato, mushroom, yellow squash, and repeat. Leave a small space (about ¼ inch) between pieces to allow heat to circulate for even cooking, but not so much space that they cook too quickly or fall off. Also, leave about 1-2 inches clear at each end of the skewer for easier handling.
Cook the Skewers: Choose your preferred cooking method:
- Grilling (Recommended): Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers directly on the hot grates. Grill for approximately 8-12 minutes, turning occasionally (every 2-3 minutes), until the vegetables are tender-crisp and have developed nice char marks. Keep a close eye on them, especially the cherry tomatoes, as they can cook quickly.
- Oven Roasting/Broiling: Preheat your oven to 400°F (200°C). Arrange the skewers in a single layer on a baking sheet lined with parchment paper or foil (for easy cleanup). Bake for 15-20 minutes, turning halfway through, until tender and lightly caramelized. For more char, you can switch to the broiler for the last 1-2 minutes, watching very carefully to prevent burning.
- Stovetop (Grill Pan): Heat a cast iron grill pan or a large skillet over medium-high heat. Add a tablespoon of olive oil if needed. Place the skewers in the hot pan (you may need to cook in batches depending on pan size). Cook for 10-15 minutes, turning regularly, until the vegetables are tender and have grill marks.
Serve: Once cooked to your liking, carefully remove the skewers from the heat source using tongs. Arrange them on a platter and serve immediately while warm.

Nutrition

Serving Size: one normal portion
Calories: 200