Herb Marinated Grilled Veggie Skewers – Recipe Of The Week

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Check out this delicious Recipe!

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  • 2 green peppers
  • 2 zucchini (Australian courgette)
  • 3 onions
  • 1/2 cup olive oil (organic extra virgin)
  • 4 garlic cloves, chopped
  • 2 tbsp white wine vinegar
  • 1/4 tsp dried thyme or 1/4 cup fresh, chopped
  • 1/4 tsp dried coriander (US cilantro) or 1/2 cup fresh cilantro (Australian coriander), chopped
  • 1/4 tsp dried chives or 1/2 cup fresh, chopped
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp oregano
  • Directions:

  • Chop garlic and leave on cutting board to air.
  • Cut ends off zucchini (Australian courgette) then cut in half lengthwise. Cut into thick, half moon shaped pieces.
  • Cut ends off onions. Peel. Cut into fourths. Then cut each section into 2-3 big pieces.
  • Cut green pepper and remove seeds and top. Chop into big pieces.
  • Add marinade ingredients to a blender and set to low speed.
  • Pour into a big bowl.
  • Add chopped veggies and coat them in the marinade.
  • Cover and refrigerate for 30 minutes – 2 hours while wooden skewers soak in water to prevent burning.
  • Remove veggies from fridge and skewer, making patterns of alternating ingredients.
  • Refrigerate for 2-24 hours.
  • Grill for 5-6 minutes per side, as if there are four sides to each skewer.
    • Nutrition per serving:

    Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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    Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

    Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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