Eosinophilic Esophagitis Friendly Mediterranean Veggie Skewers
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.9(12)
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Learn more →Ingredients
4 servings
For the skewers
- 2 medium zucchini, cut into 1-inch rounds
- 1 medium red onion, cut into 1-inch wedges
- 8 oz cremini mushrooms, stems trimmed
- 1 can (14 oz) artichoke hearts, drained and halved
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
- 2
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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