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Roasted Vegetables On Skewers




½ cup extra virgin olive oil

½ cup freshly squeezed lemon juice

1 tsp Kosher salt

1/8  tsp freshly ground black pepper



2  zucchini, washed and halved vertically, sliced  into half moons

2  yellow summer squash, washed and halved vertically, sliced into half moons

2  red peppers, cut into 2” chunks

2  yellow peppers, cut into 2” chunks

1  box (8 oz) mushrooms, trimmed and quartered

2  red onions, cut in wedges and then halved

Although the instructions below call for oven roasting, these skewers can easily be cooked over a countertop grill or on an outdoor barbecue.


  1. Soak 12 wooden or bamboo skewers in water for 30 minutes to prevent charring and splintering.
  2. Preheat the oven to 425 F°. Line a 9” x 13” baking pan with parchment paper.
  3. In a small bow, stir all of the marinade ingredients together; set aside.
  4. Remove the skewers from the water; pat dry. Thread a piece of the red pepper, summer squash, mushroom, red onion, yellow pepper and zucchini onto the skewer; repeat once. Repeat with remaining vegetables and remaining skewers. (I like this particular order but, of course, you can choose your own colorful pattern!!).
  5. Suspend the skewers on top of the prepared 9” x 13” pan, brush lavishly with the prepared marinade. Bake in the center of the preheated oven for 25 minutes.

Makes 12 servings.