Prep Time

15 Minutes

Cook Time

30 Minutes



Struggling to get the kids to eat their veggies? Serve them on a stick!


  • ⅓ cup olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 8 cups vegetables such as onions, mushrooms, bell peppers, zucchini, yellow squash, and cherry tomatoes.


  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. Prepare the marinade in a small bowl by whisking together all the ingredients except the vegetables.
  3. Cut the vegetables into bite-sized pieces. Place them into a large plastic sealable bag and pour the marinade over the vegetables. Marinate for at least 4 hours or overnight, turning the bag occasionally.
  4. Preheat the grill and heat to medium-high.
  5. Thread the vegetables onto the skewers.
  6. Grill the vegetables until lightly charred and tender, turning occasionally and basting with remaining marinade.
  7. 7Remove and serve with your favorite protein for the perfect summer side.