Sunburst Veggie Skewers with Lemon-Herb Glaze
Vibrant vegetable skewers roasted to tender-crisp perfection, finished with a bright lemon-herb sauce that makes weeknight dinners feel celebratory. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs zucchini, yellow bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, sliced into 1/2-inch rounds zucchini
- 1, cut into 1-inch strips yellow bell pepper
- 1/2 cup cherry tomatoes
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, finely chopped fresh parsley
- 1 clove, minced garlic
Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Thread 1/2 cup zucchini rounds, 1/4 cup yellow bell pepper strips, and 1/2 cup cherry tomatoes onto skewers.
- Step 2: Toss vegetables with 2 tbsp olive oil, then arrange on a parchment-lined baking sheet. Roast for 15 minutes until edges are caramelized.
- Step 3: Whisk lemon zest, juice, 2 tbsp chopped parsley, and 1 minced garlic clove in a small bowl. Drizzle over roasted vegetables while still hot, tossing gently until evenly coated.
