Name: Grilled Veggie Skewers with Lemon Herb Marinade Street Food
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Street Food
Ingredients: 2 medium zucchini, sliced into ½-inch rounds; 2 bell peppers (red, yellow, or orange), cut into 1-inch chunks; 1 pint cherry tomatoes; 1 large red onion, cut into 1-inch wedges; ¼ cup extra-virgin olive oil; Juice and zest of 1 large lemon (about 3 tbsp juice); 2 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tbsp fresh parsley, finely chopped; 1 tsp kosher salt; ½ tsp black pepper; 8 wooden or metal skewers

Savor the vibrant flavors of summer with these Grilled Veggie Skewers, marinated in a zesty lemon herb blend. Perfect for dinner, this street food-inspired dish is colorful, healthy, and bursting with freshness, making it a crowd-pleaser for gatherings or a cozy night in.

Why You’ll Love This Recipe

These Grilled Veggie Skewers with Lemon Herb Marinade are a delightful way to enjoy fresh, seasonal vegetables with a burst of tangy, herbaceous flavor. The marinade, infused with lemon zest, garlic, and fragrant herbs, elevates the natural sweetness of the veggies, creating a dish that’s both nutritious and satisfying. Whether you’re hosting a barbecue, craving a light dinner, or looking for a vegan-friendly option, this recipe is versatile and easy to prepare. The skewers cook quickly on the grill, giving you charred, smoky edges while keeping the vegetables tender and juicy. Plus, the vibrant colors make for an Instagram-worthy plate that’s as beautiful as it is delicious. Perfect for outdoor dining or a street food vibe at home, this recipe brings fun and flavor to any meal.

Recipe Tips and Tricks

Soak Wooden Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Uniform Cuts: Cut vegetables into similar sizes for even cooking.
Marinate Longer: For deeper flavor, marinate veggies for up to 2 hours in the fridge.
Grill Marks: Rotate skewers every 2-3 minutes for perfect char marks.
Use a Grill Basket: If veggies fall off, use a grill basket for smaller pieces.
Test Doneness: Check softer veggies like zucchini for tenderness to avoid overcooking.
Baste While Grilling: Brush extra marinade during grilling for added flavor.
Preheat Grill: Ensure the grill is hot (medium-high) to prevent sticking.

Yield: Serves 4

Grilled Veggie Skewers with Lemon Herb Marinade Street Food

Grilled Veggie Skewers with zesty lemon herb marinade—colorful, healthy, and perfect for a vibrant street food-inspired dinner.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

2 medium zucchini, sliced into ½-inch rounds
2 bell peppers (red, yellow, or orange), cut into 1-inch chunks
1 pint cherry tomatoes
1 large red onion, cut into 1-inch wedges
¼ cup extra-virgin olive oil
Juice and zest of 1 large lemon (about 3 tbsp juice)
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp kosher salt
½ tsp black pepper
8 wooden or metal skewers

Instructions

Prep the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. This ensures they hold up on the grill.
Chop the Veggies: Slice zucchini into ½-inch rounds, cut bell peppers into 1-inch chunks, and chop red onion into 1-inch wedges. Keep cherry tomatoes whole.
Make the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, parsley, salt, and pepper until well combined.
Marinate the Veggies: Add zucchini, bell peppers, cherry tomatoes, and red onion to the marinade. Toss gently to coat. Let sit for 15-30 minutes at room temperature, or up to 2 hours in the fridge for extra flavor.
Preheat the Grill: Heat your grill to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
Assemble the Skewers: Thread the marinated veggies onto skewers, alternating colors for a vibrant look. Aim for 5-6 pieces per skewer.
Grill the Skewers: Place skewers on the grill. Cook for 8-10 minutes, turning every 2-3 minutes, until veggies are tender with charred edges.
Baste for Flavor: Brush skewers with any leftover marinade while grilling to boost the lemony, herby goodness.
Check for Doneness: Ensure zucchini and peppers are tender but not mushy. Tomatoes should be slightly blistered.
Serve and Enjoy: Remove skewers from the grill and serve hot. Pair with a side of hummus, pita, or a fresh salad for a complete street food experience!

Notes

For a smokier flavor, use a charcoal grill.
If grilling indoors, a grill pan works great over medium-high heat.
Double the marinade recipe if you love extra sauce for dipping.
Ensure veggies are dry before marinating to avoid diluting the flavors.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 220Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 361mgCarbohydrates 23gFiber 4gSugar 14gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The beauty of this recipe lies in its fresh, colorful ingredients. Zucchini and bell peppers add vibrant hues and a tender-crisp texture, while cherry tomatoes burst with juicy sweetness when grilled. Red onions offer a slight sharpness that mellows with heat. The marinade is the star: extra-virgin olive oil provides a rich base, fresh lemon juice and zest deliver bright acidity, and garlic adds depth. Fresh herbs like rosemary, thyme, and parsley bring an aromatic, earthy note, while salt and pepper enhance all flavors. Opt for firm, fresh vegetables for the best results, and choose high-quality olive oil for a robust marinade.

Variations and Substitutions

This recipe is highly customizable to suit your preferences or pantry. Swap zucchini for eggplant or mushrooms for a heartier bite. Add pineapple chunks for a sweet-tangy twist or include protein like tofu or halloumi for non-vegan eaters. If fresh herbs are unavailable, use dried herbs (reduce to 1 tsp each). For a spicy kick, add red pepper flakes or a drizzle of chili oil to the marinade. Can’t grill? Roast the skewers in a 425°F oven for 20-25 minutes, flipping halfway. For a Mediterranean vibe, toss in olives or feta after grilling.

Storage Options

Store leftover grilled veggie skewers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 10 minutes or microwave for 1-2 minutes, though grilling reheats best to retain texture. Remove veggies from skewers for easier storage. Freezing is not recommended, as vegetables may become mushy.