Grilled Vegetable And Mushroom Skewers Recipe

About this recipe

A delightful vegetarian dinner featuring a medley of grilled vegetables and mushrooms, marinated in a zesty lemon-pepper dressing. Perfect for a quick and healthy evening meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Green
• 125 g White Shimeji Mushroom (Anabe)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Cut the green pepper in half, remove and discard the core and seeds, then chop into 1-inch pieces.
2. 2. Slice the zucchini into 1/2-inch thick rounds and clean the mushrooms by gently wiping them with a damp cloth.
3. 3. In a large bowl, whisk together 2 1/2 tablespoons of lemon juice, 5 tablespoons of canola oil, 3/4 teaspoon of salt, and 3/4 teaspoon of black pepper to make the marinade.
4. 4. Add the green pepper pieces, zucchini slices, and mushrooms to the bowl with the marinade. Toss well to coat all the vegetables evenly. Let them marinate for 15-20 minutes.
5. 5. Preheat a grill or grill pan over medium heat. Thread the marinated vegetables onto skewers, alternating between green pepper, zucchini, and mushrooms.
6. 6. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
7. 7. Serve the grilled vegetable and mushroom skewers hot as a main dish or alongside your favorite sides.