Chile-lime Grilled Veggie Skewers

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Love & Lemons

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Ingredients

~6 skewers

big handful of baby bella mushrooms
½ red onion
1 mango
1 red pepper
1 zucchini
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons fresh lime juice
splash of agave syrup or honey
½-1 teaspoon cumin, chile powder, smoked paprika, or a combo of any
pinch of cayenne (optional)
salt & pepper
extra lime slices
tortillas
roasted tomatillo salsa from this recipe
queso fresco
avocado slices

American Beginner Vegetarian Dinner ...

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Preparation

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Step 1

If you're using wooden skewers, soak them in water for at least 30 minutes before you start grilling so they don't burn.

Step 2

Whisk together the chile lime oil, set aside.

Step 3

Preheat your grill (or grill pan).

Step 4

Chop veggies so that they are somewhat uniform in size and thread them onto the skewers. Sprinkle them with some salt and liberally brush the veggies with the chile-lime oil.

Step 5

Grill for a few minutes on each side, until the mushrooms are cooked through and a nice char has formed on the edges of the veggies. (About 10-12 minutes total, depending on the size of your veggies and the heat of your grill).

Step 6

Remove from heat and brush them with the remainder of the oil.

Step 7

Optional: Serve with warm tortillas, tomatillo salsa, cheese and/or avocado slices.

Chef’s notes

Feel free to change this up with using whatever veggies you wish – just be sure to choose ones with similar cooking times when skewering them together. (or make separate skewers if you’re not sure).

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Chile-lime Grilled Veggie Skewers

Ingredients

Preparation

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Chef’s notes

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