Herbed Veggie Skewers
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Ingredients:
- 1 red bell pepper, cut into 1.5" pieces
- 1 yellow bell pepper, cut into 1.5" pieces
- 1 green bell pepper, cut into 1.5" pieces
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 8–10 button mushrooms, stems trimmed
- 8–10 cherry tomatoes
- 3 tbsp Herbes de Provence Olive Oil
- 1 tsp Herbes de Provence spice blend (optional, for extra flavor)
- Salt and pepper, to taste
- Fresh lemon juice, for serving (optional)
- Skewers (metal or wooden; if using wooden, soak in water for 30 mins)
Instructions:
- Wash and cut all vegetables into similar-sized chunks for even cooking.
- In a large bowl, toss the veggies with Herbes de Provence Olive Oil, spice blend (if using), salt, and pepper until evenly coated. Let sit for 15–30 minutes.
- Thread the vegetables onto skewers, alternating colors and textures for a pretty presentation.
- To grill: Preheat grill to medium-high and cook skewers for about 10–12 minutes, turning occasionally, until veggies are tender and slightly charred.
- To roast: Preheat oven to 425ºF. Place skewers on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through.
- Drizzle with a little extra Herbes de Provence Olive Oil and a squeeze of lemon juice if desired. Serve warm as a side or main dish.