Eosinophilic Esophagitis Friendly Vegan Mediterranean Vegetable Skewers
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.9(25)
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Learn more →Ingredients
4 servings
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 medium zucchini, cut into 1-inch rounds
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 8 oz cremini mushrooms, stems trimmed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (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 large mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper until combined.
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