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Recipe by Healthy Recipes Blogs. Photo by The Forked Spoon.



2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Diamond Crystal kosher salt (not fine salt)

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon dried oregano


8 oz button mushrooms

1 large red bell pepper

½ red onion

2 medium zucchinis


  1. If you’re using wooden skewers, soak them in water until ready to use.
  2. In a large bowl, gently mix together the marinade ingredients.
  3. Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
  4. Cut the bell pepper and the red onion into squares, as shown in the video.
  5. Slice the unpeeled zucchinis into ¼-inch thick slices.
  6. Add the prepared vegetables to the marinade and gently mix until well-coated.
  7. Heat your grill on medium-high. I use an indoor George Foreman grill. You can use a similar grill, an outdoor grill, or a grill pan.
  8. Thread the vegetables on six skewers, as shown in the video. If using soaked wooden skewers, pat dry them first.
  9. Oil your grill and place the vegetable skewers on the grill. Grill until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.


Per serving (1/6 recipe)

Calories: 72 kcal

Carbohydrates: 7 g

Protein: 2 g

Total fat: 4 g

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