OLIVE GROVE SKEWERS
INGREDIENTS
Base Veg (choose a mix - contrast matters)
Baby potatoes (parboiled first)
Zucchini or yellow squash (thick rounds)
Red onion (big wedges)
Bell peppers (any color)
Mushrooms (cremini or portobello chunks — this is your “meaty” element)
Cherry tomatoes (add at the end so they don’t burst)
Optional upgrades:
Halloumi or paneer cubes (if dairy is okay)
Extra-firm tofu, pressed and cut thick
Artichoke hearts
Brussels sprouts (halved, parboiled)
THE MARINADE
This is what replaces meat.
⅓ cup olive oil
2 tbsp balsamic vinegar or lemon juice
1 tbsp maple syrup or honey
4 cloves garlic, grated
1 tsp smoked paprika
1 tsp ground cumin
½ tsp coriander
½ tsp black pepper
1 tsp salt
Optional: pinch of crushed red pepper
Whisk. Toss everything.
Let it sit at least 30 minutes, an hour if you can.
ASSEMBLY RULE
Alternate textures:
soft → firm → juicy → char-prone
Example skewer rhythm:
Potato → mushroom → onion → pepper → halloumi/tofu → zucchini → tomato
This keeps it interesting and balanced.
COOKING
Grill:
Medium-high heat
10–15 minutes, turning until charred and tender
Oven:
425°F
25–30 minutes, flip once
Cast iron (elite move):
Medium-high, drizzle oil
Cook until caramelized on all sides
Finish with:
squeeze of lemon
flaky salt
fresh herbs (parsley, basil, or thyme)
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HERBY YOGURT SAUCE
Creamy, bright, not heavy.
Ingredients
1 cup Greek yogurt (full-fat if possible)
1 tbsp olive oil
1 small clove garlic, grated
Zest of ½ lemon
1–2 tbsp lemon juice
Salt & black pepper
Herbs (pick 2–3)
Parsley (base herb)
Dill
Chives
Mint (small amount)
Basil (optional)
How To Make
Stir everything together until smooth.
Taste and adjust lemon + salt.
Let it sit 10–15 minutes so the herbs bloom.
Texture note:
If it’s too thick, thin with 1–2 tbsp warm water or a splash of olive oil, not milk.
NOTES FROM MY TABLE
Do NOT saturate the veggies in the marinade longer than an hour
Use any spices and herbs that you love. It’s really no wrong way to do this
I ALWAYS serve this with rice, creating a main dish!