30 Lazy Vegetarian Dinners You Can Make in 30 Minutes or Less
Rainbow Vegetable Skewers
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Published Jun 12, 2017
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Print Recipe
Photo: Liz Andrew/Styling: Erin McDowell
Raise your hand if you’ve ever attempted to grill a veggie skewer and totally burned it. (Guilty.) That’s because if you’re cooking a bunch of different vegetables on the same kebab, they’ll cook unevenly and the smaller, thinner veggies will be done faster. These rainbow vegetable skewers contain one ingredient each, so they’ll grill to perfection. Best of all, they’re ready in under an hour.
Ingredients
Lemon-Parsley Dressing
⅓ cup freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
¼ cup chopped fresh parsley
¾ teaspoon garlic powder
1 pinch cayenne pepper
Salt and freshly ground black pepper
Skewers
3 red onions, cut into large pieces
2 summer squash, sliced
4 orange bell peppers, cut into squares
2 pints cherry tomatoes
2 zucchini, sliced
1 eggplant, cut into large cubes
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions
1. Make the Lemon-Parsley Dressing: In a medium bowl, whisk the lemon juice with the lemon zest and Dijon mustard to combine. Gradually add the olive oil, whisking well to combine. Add the parsley, garlic powder and cayenne; season with salt and pepper.
2. Make the Skewers: Arrange the red onions tightly onto two skewers. Repeat with the other veggies.
3. Brush the skewers with the dressing on both sides and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred, 3 to 5 minutes per side.
4. Garnish with parsley. Serve immediately with extra dressing on the side.
Nutrition Facts
Lemon-Parsley Dressing
170 calories
18g fat
3g carbs
0g protein
1g sugars
Skewers
119 calories
1g fat
26g carbs
5g protein
15g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.