Vegetarian Smoky Paprika White Bean & Zucchini Skewers
These skewers bring serious grill-night energy without a single piece of meat in sight. Cannellini beans, zucchini rounds, and red bell pepper get tossed in a bold marinade of smoked paprika, cumin, turmeric, and cayenne, so every bite carries deep, smoky warmth with just enough heat. The lemon juice brightens everything up and keeps the vegetables from feeling heavy, while the garlic works its way into every layer during that quick ten-minute rest. Threading the beans onto the skewers alongside the vegetables is a clever move — they pick up gorgeous char marks on the grill and develop a slightly crispy edge that makes them genuinely satisfying as the protein anchor of the dish. This is the kind of recipe that converts skeptics, because the flavors are so confident that nobody is going to miss the meat. Finish with a shower of fresh parsley and a squeeze of lemon right before serving, and you've got a platter that looks as good as it tastes.
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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.
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