Ingredients
Scale
- 2 bell peppers (different colors), cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 yellow squash, cut into 1/2-inch thick rounds
- 1 pint cherry tomatoes
- 8 oz cremini mushrooms
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- Wash the vegetables thoroughly and cut them into appropriate sizes.
- Thread the vegetables onto the skewers, alternating colors and types.
- In a large bowl, whisk together marinade ingredients and coat the skewered vegetables.
- Preheat grill to medium heat and grill the skewers for 10-15 minutes, turning occasionally.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Cut vegetables into similar sizes for even cooking.
- Leave space between vegetables on skewers for heat circulation.
- Marinating enhances flavor and moisture during grilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 skewer
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg