Recipe courtesy of Mary Sue Milliken and Susan Feniger

Lime Marinated Veggie Skewers

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  • Level: Easy
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1/2 cup freshly squeezed lime juice

2 cloves garlic, minced or pureed

1/2 red onion, peeled and chunked

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup olive oil

2 bell peppers, preferably different colors, cut into 1-inch chunks

2 thin zucchini, cut into 1-inch chunks

1 pint pearl onions, parboiled for 5 minutes and peeled

3 Italian Roma tomatoes, stemmed, quartered and seed scooped out

10 ounces white mushrooms, wiped cleaned and stemmed


  1. Soak 16 bamboo skewers in cold water for 30 minutes. In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil. Place all vegetables in a large bowl and pour marinade over. Let marinate at room temperature one hour, then drain vegetables. Place vegetables on skewers in a festive manner, alternating colors and shapes. Heat grill to medium high. Brush grill well, then wipe with oiled paper towel. Place vegetable skewers on grill and cook a total of 8-10 minutes to desired doneness, turning occasionally. Remove from grill and serve.
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