Rainbow Vegetable Skewers

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rainbow vegetable skewers 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.


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


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


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.

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