Name: Vegetable Kebabs with Tzatziki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 medium zucchini, cut into 1-inch chunks; 1 large red onion, cut into 1-inch pieces; 2 red bell peppers, seeded and cut into 1-inch pieces; 1 yellow bell pepper, seeded and cut into 1-inch pieces; 8 oz button mushrooms, stems trimmed; 1 pint cherry tomatoes; 3 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 1 cup Greek yogurt; 1 cucumber, seeded and grated; 1 tablespoon fresh dill, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the marinade

In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This will be used to coat the vegetables before grilling.
Marinate the vegetables

Add the zucchini, red onion, bell peppers, mushrooms, and cherry tomatoes to the bowl with the marinade. Toss gently to coat all vegetables evenly. Let stand for 15 minutes to absorb flavors.
Make the tzatziki sauce

While vegetables are marinating, prepare tzatziki by combining Greek yogurt, grated cucumber (squeeze out excess liquid first), dill, 1 minced garlic clove, and salt and pepper to taste in a medium bowl. Stir well and refrigerate until ready to serve.
Assemble the kebabs

Thread the marinated vegetables onto metal skewers or pre-soaked wooden skewers, alternating colors and types for visual appeal. Leave a small space between pieces to ensure even cooking.
Grill the kebabs

Preheat grill to medium-high heat (about 400°F/200°C). Place kebabs on the grill and cook for 10-15 minutes, turning occasionally until vegetables are tender and slightly charred on the edges.
Rest and serve

Remove kebabs from the grill and let rest for 2-3 minutes. Serve hot with chilled tzatziki sauce on the side for dipping or drizzling over the top.

Vegetable Kebabs with Tzatziki

Ingredients

Instructions

Nutritional Information