Grilled Veggie Skewers

 
These Grilled Veggie Skewers are fresh, flavorful, and loaded with nutrients that fuel your body without weighing you down. A colorful mix of mushrooms, squash, zucchini, peppers, tomatoes, and red onion delivers fiber, antioxidants, and volume to keep you full and satisfied. Marinated in a zesty balsamic-lemon blend and finished with fresh parsley, every bite is bursting with bold, smoky flavor—no heavy sauces or guilt required. Whether you’re pairing them with a protein or serving them solo, these skewers are the perfect way to eat clean and feel amazing. Real food, real flavor, and results you can see and feel.
 
Ingredients: Makes 12 Servings
3/4 cup balsamic vinaigrette
3 Tbsp. fresh lemon juice
1 lb. cremini mushrooms
1 pt. grape or cherry tomatoes
2 medium orange bell peppers, cut into 1-in. cubes
2 medium yellow squash, cut into 1/2-in. rounds
2 medium zucchini, cut into 1/2-in. rounds
1 medium red onion, cut into 1-in. pieces
1 1/2 tsp. kosher salt1 tsp. ground black pepper
1/4 cup fresh parsley, chopped
 
Directions
In a medium measuring cup, whisk together the balsamic vinaigrette and lemon juice.
In a large bowl, combine the mushrooms, tomatoes, bell pepper, squash, zucchini, and onion. Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to redistribute the balsamic.
Preheat the grill to medium-high heat (400°F to 425°F).
Thread the vegetables on 12 (12-inch) skewers, alternating as you like.
Grill the skewers, covered, until grill marks form, about 4 minutes. Turn the skewers and continue grilling until grill marks form, 3 to 4 minutes more. Uncover the grill and continue turning the skewers until the vegetables are browned and tender, 4 to 5 minutes more.
Remove the skewers to a serving plate and brush with more of the balsamic mixture. Whisk the parsley into the remaining balsamic mixture. Serve the sauce with the skewers.