Grilled Vegetable Skewers

Featuring: Tasty, healthy, and beautiful! This easy and colourful grilled vegetable skewer recipe is a cornucopia of eye-healthy ingredients and is perfect for summer! Bell peppers and zucchini are rich in vitamin C and beta-carotene, which help protect your eyes from damage caused by free radicals. Corn on the cob provides lutein and zeaxanthin, antioxidants that reduce the risk of chronic eye diseases. Summer squash adds to the mix with potassium, maintaining proper eye pressure.

Chef's Tip: When grilling on the BBQ, select a vegetable oil with a higher smoke point, such as avocado oil, canola oil, grapeseed oil, or extra virgin olive oil for better health and flavour.

Ingredients

  • 2 bell peppers (any colour)
  • 8 or 9 mushrooms (cremini or white)
  • 1 small red onion
  • 1 or 2 cobs of corn
  • 1 zucchini squash
  • 1 yellow straight neck squash or other summer squash, or a second zucchini squash
  • 3 tbsp vegetable oil (avocado, canola, grapeseed, or extra virgin olive oil)
  • Fresh ground pepper, if desired
  • Salt, as little as you can enjoy

Method

  1. Heat BBQ to medium-high heat (about 400°F).
  2. Cut vegetables into similar-sized chunks and thread onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes (overnight is best).
  3. Drizzle vegetable oil over the skewered veggies and sprinkle with freshly ground pepper and salt to taste.
  4. Place skewers on the BBQ. Grill for 15 minutes, turning once halfway through, until the vegetables are tender and have grill marks.
  5. Remove from grill and enjoy! For extra flavour, serve with lemon wedges, vinaigrette, tzatziki, or olive tapenade. Leftovers are great in salads or sandwiches the next day.

Grilled Vegetable Skewers

Lutein
Zeaxanthin
Beta-carotene
Vitamin C