These vibrant vegetable skewers are the kind of thing that disappears fast at a cookout — smoky, a little spicy, and packed with color from the zucchini and red bell pepper. The marinade does serious heavy lifting here, layering smoked paprika, cumin, turmeric, and cayenne with fresh garlic and lemon juice for a bold, complex flavor that tastes like it took way more effort than it did. White beans might seem like an unexpected skewer ingredient, but they char beautifully at the edges and soak up all that smoky marinade, making every bite satisfying and surprisingly hearty. For anyone navigating a sesame allergy or sensitivity, grilled dishes can be a minefield — marinades, spice blends, and even cooking oils often sneak it in — but every single ingredient here is naturally free of it, no substitutions required. The whole recipe comes together with pantry staples and fresh produce, so there's no label-reading stress, just good food. Finish the skewers with a squeeze of lemon and a handful of fresh parsley, and you've got a stunning plant-based dish that holds its own as a main or a showstopping side.
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If using wooden skewers, submerge them in water and soak for at least 15 minutes to prevent scorching on the grill.
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.
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