Herb-Roasted Vegetable Skewers with Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Colorful skewers of zucchini, cherry tomatoes, and red onion, roasted until tender with a bright lemon finish. This mediterranean-inspired summer cookout (vegetarian) ready in about 50 minutes pairs cherry tomatoes, cut into 1-inch wedges red onion, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 cup cherry tomatoes
• 1/2 cup, cut into 1-inch wedges red onion
• 1 tbsp finely chopped fresh rosemary
• 1 clove, minced garlic
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/4 tsp salt
• pinch pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Thread 2 medium sliced zucchini rounds, 1 cup cherry tomatoes, and 1/2 cup red onion wedges onto 4 metal skewers, alternating vegetables.
2. Step 2: Whisk 1 tbsp fresh rosemary, 1 minced garlic clove, 2 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper in a bowl; brush evenly over skewers.
3. Step 3: Place skewers on a parchment-lined baking sheet, roast for 20-25 minutes, turning once halfway, until vegetables are tender and edges are slightly charred; sprinkle with 1 tsp lemon zest before serving.