📖 Instructions

1. Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces, about 1-inch cubes. This ensures even cooking and makes them easy to eat on the skewers. For the bell peppers, remove the seeds and membranes before cutting. Consider using different colored bell peppers for a visually appealing rainbow effect.
2. Make the Lemon-Dijon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, dried thyme, salt, and pepper. Whisk until well combined and emulsified. Taste and adjust seasonings as needed. I sometimes like to add a tiny pinch of red pepper flakes for a little kick!
3. Marinate the Vegetables: Place the chopped vegetables in a large bowl and pour the Lemon-Dijon Vinaigrette over them. Toss gently to coat all the vegetables evenly. Let them marinate for at least 20 minutes, or up to an hour in the refrigerator. This allows the flavors to meld together and the vegetables to absorb the delicious vinaigrette. Make sure all the vegetables are pretty well coated.
4. Thread the Skewers: Preheat your grill to medium heat. While the grill is heating up, thread the marinated vegetables onto skewers, alternating colors to create a rainbow effect. Be careful not to overcrowd the skewers; leave a little space between each piece of vegetable for even cooking. I like to organize them by color when I’m threading, it makes things go so much faster!
5. Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred. Keep an eye on them to prevent burning. If you don't have a grill, you can bake the skewers in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
6. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Drizzle with any remaining Lemon-Dijon Vinaigrette, if desired. Garnish with fresh parsley or thyme, if you're feeling fancy. These skewers are delicious served hot off the grill or at room temperature, making them perfect for picnics and potlucks. I'm thinking of making these for my next picnic.