Serves 4-5

These Grilled Veggie Skewers are a simple, oil-free meal that’s both nourishing and delicious, thanks to a flavorful marinade of lime juice, garlic, and smoked paprika. Light yet satisfying, they’re great for warmer weather and pair perfectly with quinoa or a fresh salad.

Ingredients (organic/biodynamic)

• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 c. cherry tomatoes
• 1 c. mushrooms, whole or halved
• 1 c. cauliflower florets
• 1 Tbsp. fresh lime juice (for marinating)
• 2 Tbsp. vegetable broth (for marinating and grilling)
• 1 tsp. dried oregano
• 1 tsp. minced garlic
• 1 tsp. smoked paprika
• Celtic Sea Salt^® and freshly ground pepper to taste

Instructions:

1. Cut the zucchini into rounds, and cut the peppers, onion, mushrooms, and cauliflower into uniform chunks. If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
2. In a large bowl, combine the lime juice, vegetable broth, minced garlic, oregano, smoked paprika, Celtic Sea Salt®, and pepper.
3. Add the cut vegetables to the marinade and toss to coat evenly. Let them sit for 10-15 minutes to absorb the flavors.
4. Thread the marinated vegetables onto metal or soaked wooden skewers, alternating between the different veggies (zucchini, peppers, onion, mushrooms, cauliflower, and cherry tomatoes) for a colorful combination.
5. Preheat your grill to medium-high heat (around 400°F or 200°C). If using a charcoal grill, make sure the coals are evenly spread and glowing before adding the skewers.
6. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the vegetables are tender and slightly charred. If the veggies are browning too quickly, move the skewers to a cooler part of the grill.
7. Once grilled, remove the skewers from the grill and let them cool slightly.
8. Serve warm with a side of quinoa or a fresh salad.