Vegan Roasted Veggie Skewers
Colorful roasted veggies marinated, skewered, and cooked until tender with charred edges that scream “I know how to party… responsibly.”
Ingredients
- 1 zucchini chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion quartered
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: fresh parsley for garnish
Instructions
- Soak wooden skewers in water for 20 minutes (unless you're into fire hazards).
- In a bowl, whisk olive oil, vinegar, oregano, garlic powder, salt, and pepper.
- Toss veggies in marinade and let them mingle for 10 minutes.
- Thread veggies onto skewers like you're designing edible jewelry.
- Roast in a 400°F oven for 20 minutes or grill until charred and tender.
- Garnish with parsley if you're feeling extra.
Notes
🧪 Nutritional Values (Per Serving)
- Calories: 170
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin A: 35%
- Folate: 10%
- Potassium: 12%
- Iron: 8%
💡 Notes/Tips for Flavor That Slaps
- Don’t skip marinating—this isn’t a rush job, darling.
- Add mushrooms for umami drama.
- Sprinkle a little smoked paprika if you’re feelin’ bold.
- Leftovers? Toss into wraps, bowls, or straight into your face.
- Serve with a garlicky dip and bask in your own brilliance.