These colorful skewers are everything a summer grill session should be — smoky edges, tender vegetables, and a bright lemony marinade that makes every bite feel like a little celebration. Zucchini, red onion, cremini mushrooms, and artichoke hearts get threaded onto skewers and kissed by the grill until lightly charred and completely irresistible. The marinade does the heavy lifting here, combining olive oil, fresh lemon juice, garlic, oregano, thyme, turmeric, and ginger into something deeply savory and aromatic without relying on any nightshades, grains, or dairy. That matters a lot when you're cooking for an autoimmune protocol, where so many classic marinade shortcuts — soy sauce, hot sauce, certain spice blends — are off the table. Everything here is straightforward and protocol-friendly, so you can actually relax and enjoy the process. A 30-minute marinade before grilling means the vegetables soak up all that flavor before they even hit the heat, and the result is tender, caramelized, and genuinely satisfying. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a gorgeous plate that serves four without any compromise.
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If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, dried oregano, dried thyme, turmeric, ginger, and salt until combined.
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