Turkish · Dinner
Grilled Mixed Vegetable Skewers
Charred zucchini, red pepper, red onion, cherry tomatoes and mushrooms are threaded on a skewer, brushed with an olive oil and pul biber marinade, then grilled over open flame until smoky and tender. Served with sumac onions, a lemon wedge and a dill yogurt sauce alongside warm pita.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
295Calories
8.1gProtein
13.9gFat
38.6gCarbs
14.2gSugar
7.9gFiber
720mgSodium
3.5mgChol
2.4gSat Fat
1120mgPotassium
130mgCalcium
3.1mgIron
0.1mcgVitamin B12
145mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut zucchini into thick rounds, bell pepper into 1.5-inch squares, red onion into wedges, and halve mushrooms; leave cherry tomatoes whole. Mince garlic and chop dill.
2
Marinate
Whisk olive oil, paprika, oregano, cumin, garlic, lemon juice, salt and pepper together. Add vegetables, toss to coat, and let sit 20 minutes.
3
Grill
Place skewer on hot grill over direct flame at high heat. Cook 10 to 12 minutes, turning every 2 to 3 minutes, until zucchini and pepper are charred and tender.
4
Whisk yogurt, dill and sumac until smooth. Plate skewer with warm pita, lemon wedge, yogurt sauce and sumac onions alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g zucchini, cut into thick rounds
- 22 small red bell pepper, cut into 1.5-inch squares
- 11 small red onion, cut into wedges
- 1212 cherry tomatoes
- 88 button mushrooms, halved
- 3 tbsp3 tbsp olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cumin
- 2 clove2 clove garlic
- 11 lemon, juiced, plus a wedge to serve
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp plain yogurt
- 2 tsp2 tsp fresh dill
- 22 small pinch sumac
- 22 small pita
