Grilled Veggie Skewers

The secret to these Grilled Veggie Skewers is the tangy marinade, which consists of fresh garlic and basil, sweet maple syrup, and the zing of Dijon mustard and low-sodium tamari sauce. Our recipe uses colorful bell peppers, red onion, cherry tomatoes, mushrooms and zucchini, but many other vegetables work well too. Make sure to prepare at least 2 hours before grilling time as refrigeration helps seal in the flavors of the marinade.


  • Skewers
  • 2 cups cremini mushrooms, whole
  • 1 cup cherry tomatoes, whole
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, cut into chunks
  • Marinade
  • 2 garlic cloves, minced
  • 3 tablespoons unsweetened apple juice
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon low sodium tamari
  • Freshly ground black pepper
  • PREP TIME 150
  • COOK TIME 10-15
  • Serves 6


  1. Whisk marinade ingredients then place in a resealable plastic bag.
  2. Add prepared vegetables to bag and refrigerate for two hours.
  3. Drain marinade into a bowl and reserve for grilling.
  4. Thread vegetables onto wooden or metal skewers.
  5. Grill kabobs on non-stick foil on preheated grill about 10-15 minutes, turning occasionally and basting with reserved marinade.

Note: Other ingredients that work in this recipe include tofu cubes, yellow squash, sweet onions, eggplant, baby potatoes, and sliced corn cobs.