Anti Inflammatory Smoky Paprika White Bean & Zucchini Skewers
These skewers are the kind of plant-forward, flavor-packed dish that makes eating well feel genuinely exciting rather than like a compromise. The marinade is doing serious heavy lifting here — smoked paprika, cumin, turmeric, and a hit of cayenne come together with fresh garlic and lemon juice to coat every piece of zucchini, red bell pepper, and white bean in bold, layered flavor before they ever hit the grill. Turmeric and extra virgin olive oil are two of the most well-regarded ingredients in the anti-inflammatory kitchen, and they show up here not as supplements but as real, delicious food. The white beans add satisfying heft and a slightly creamy contrast to the charred edges of the vegetables, making this feel like a complete meal rather than a side. Grilling over medium-high heat gives everything those gorgeous caramelized marks and a subtle smokiness that plays beautifully off the paprika in the marinade. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole plate and keep it tasting fresh. This recipe serves four, making it an easy weeknight dinner or a crowd-pleasing option for your next backyard cookout.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the skewers
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 2 medium zucchini, cut into 1-inch rounds
- 1 medium red bell pepper, cut into 1-inch pieces
For the marinade
- 3 tbsp extra virgin olive oil, divided
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 15 minutes to prevent scorching on the grill.
- 2
In a large bowl, whisk together 2 tablespoons of the olive oil, the smoked paprika, cumin, turmeric, cayenne, garlic, lemon juice, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!