A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS

For Chermoula Marinade:
½ cup cilantro
½ cup parsley
2 tablespoons fresh lemon juice
5 tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons ginger
1-1/2 teaspoons sea salt

For Kabobs:
½ red pepper
½ yellow pepper
½ orange pepper
½ red onion
2 zucchinis
Cherry tomatoes

For Chermoula Marinade:
64 g cilantro
64 g parsley
2 tablespoons fresh lemon juice
5 tablespoons olive oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons ginger
1-1/2 teaspoons sea salt

For Kabobs:
½ red pepper
½ yellow pepper
½ orange pepper
½ red onion
2 zucchinis
Cherry tomatoes

Directions

Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.
Cut peppers and onions into square shapes and zucchinis into rounds.
Place all veggies in a bowl with marinade. Incorporate well and then let sit.
Arrange vegetables to assemble the kabobs on a tray.
Feed the kabob through each vegetable.
Turn grill on medium heat.
Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes.
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.