Barbecue meals are so fun and flavourful and taste even better eaten outside! Try to base them around vegetables and healthier protein foods instead of red and processed meats for optimum health. These Moroccan veggie skewers are so easy and delicious and pair well with a chickpea salad and wholegrain couscous, or perhaps some grilled Moroccan chicken and tzatziki yogurt sauce.

Serves 4

8-10 large wooden (or metal) skewers

¼ cup olive oil

Juice of 1 large lemon

3 cloves garlic, minced or pressed

½ tsp ground cumin

½ tsp ground coriander

¼ tsp cinnamon

1 tsp paprika

1 tsp salt

½ tsp ground black pepper

1 bunch parsley or cilantro, finely chopped

2 bell peppers, seeded and chopped into 1-inch pieces

20 small cremini (brown) mushrooms

2 medium zucchini, cut into ½-inch thick rings

1 red onion, peeled and cut into 1-inch pieces

If using wooden skewers, soak them for 30-60 minutes ahead of cooking. Meanwhile, combine all marinade ingredients and mix well. Place all prepared vegetables in a large bowl or dish and cover with the marinade. Let sit for 60 minutes or refrigerate for up to 4 hours. Thread the veggies evenly onto the skewers without packing them too tightly. Heat the grill to medium low and brush with oil to prevent sticking. Lay the skewers perpendicular to the grill grate and cook, turning frequently with tongs, until soft, approximately 15 minutes. Try to avoid flare ups that cause charring by keeping a bit of water nearby that can lightly douse the flame and also ensuring the skewers aren’t dripping a lot of marinade. Serve immediately or refrigerate leftovers to use in a salad or soup the next day.

Recipe by Nicole Fetterly, RD