Description
Colorful veggie skewers glazed in a sticky lemon garlic sauce, roasted or grilled until caramelized and tender for a bold, crowd-pleasing vegan dish.
Ingredients
- 1 cup broccoli florets
- 1 cup bell peppers, cubed
- 1 cup zucchini, thickly sliced
- 1 cup mushrooms
- 1 small red onion, chunked
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons soy sauce or tamari
- 1 1/2 tablespoons maple syrup or honey alternative
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for 20 minutes.
- Preheat oven to 425°F (220°C) or preheat grill to medium heat.
- In a small bowl, whisk olive oil, garlic, lemon juice, lemon zest, soy sauce, maple syrup, black pepper, and red pepper flakes.
- Thread vegetables evenly onto skewers.
- Brush skewers generously with the lemon garlic glaze.
- Arrange skewers on a lined baking sheet or place on grill.
- Roast for 18–22 minutes or grill for 10–12 minutes, turning and basting halfway, until sticky and lightly charred.
- Serve hot with extra glaze drizzled on top.
Notes
- Do not overcrowd skewers for even cooking.
- Add tofu or tempeh for extra protein.
- Great served over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean