Grilled Summer Squash Kebabs
Fresh lemons, a garlicky marinade and tender summer veggies combine in this easy recipe for Grilled Summer Squash Kebabs.
Servings: 8
Equipment
Ingredients
- Wooden skewers
- 1 large zucchini, cut into 1-inch thick half-moons
- 1 large yellow squash, cut into 1-inch thick half-moons
- 8 to 10 ounces baby bella mushrooms, cut in half
- 1 red onion, cut into wedges, and each wedge cut in half crosswise
- 2 lemons, cut into wedges, and each wedge cut in half crosswise
- ¼ cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and fresh ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Soak wooden skewers in water for 20 minutes. You can also use metal skewers, and those do not need to be soaked.
- Preheat an outdoor grill to medium-high.
- Brush grill grates with oil.
- Thread the skewers with pieces of zucchini, squash, mushrooms, onions, and lemons. Set aside.
- In a mixing bowl combine olive oil, garlic, thyme, and oregano; whisk until completely incorporated.
- Brush the skewered veggies with the oil mixture.
- Season with salt and pepper.
- Transfer to preheated grill; grill for 12 to 15 minutes, or until vegetables are tender, turning skewers occasionally.
- Remove from grill and transfer to a serving plate.
- Garnish with parsley, squeeze a bit of lemon juice over the kebabs, and serve.
Nutrition
Calories: 87kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg
