Ingredients
- 8 asparagus spears, trimmed and cut into 2-inch pieces
- 8 cherry tomatoes
- 8 baby bell peppers, halved and seeded
- 8 button mushrooms, stemmed
- 1 yellow squash, cut into
- 1/2-inch rounds
- 1 zucchini, cut into 1/2-inch rounds
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
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Preheat your grill or grill pan to medium-high heat.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper to create a marinade.
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Thread the vegetables onto skewers, alternating between asparagus, tomatoes, bell peppers, mushrooms, yellow squash, and zucchini.
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Brush the marinade evenly over the skewers.
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Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
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Remove the skewers from the grill and arrange them on a serving platter.
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Serve the spring vegetable skewers warm as a delightful appetizer.
Celebrate the vibrant colors and flavors of spring with these delightful vegetable skewers that’ll make your taste buds dance like butterflies in a blooming garden!
