Grilled Vegetable Souvlaki
Take advantage of fresh summer produce with this Grilled Vegetable Souvlaki recipe. Serve with grilled pita and homemade tzatziki sauce for an extra boost of flavor!
Servings: 6 servings
Calories: 563kcal
Ingredients
For the Grilled Vegetable Souvlaki
- 8 small red potatoes halved
- ⅓ cup fresh lemon juice ~2-3 medium lemons
- ¼ cup extra-virgin olive oil
- 2 tsp minced garlic
- 2 Tbsp chopped fresh oregano can substitute 2 tsp of dried oregano
- ¾ tsp kosher salt
- ¼ tsp crushed red pepper flakes
- 1 medium zucchini halved and sliced into 1” pieces
- 1 Asian eggplant halved and sliced into 1” pieces
- 1 red bell pepper seeded and cut into 1” squares
- 8 oz. small button mushrooms trimmed
- 1 pint cherry tomatoes
- 1 bunch green onions cut into 1½” pieces, can substitute red onion cut into 1" pieces
- 6 pita breads
For the Tzatziki Sauce
- 1 English cucumber
- 1½ cups plain Greek yogurt
- ½ cup sour cream
- ½ tsp minced garlic
- 1½ Tbsp fresh lemon juice ~½ medium lemon
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh dill minced
- 1 tsp salt
- ½ pepper
Instructions
For the Grilled Vegetable Souvlaki
- Using a small saucepan, add potatoes and cover with cold water. Add large pinch of kosher salt to water.
- Place saucepan over medium-high heat and bring to a boil.
- Once boiling, reduce heat to medium-low and let simmer until potatoes are tender, ~10 minutes.
- Meanwhile, using a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt and red pepper flakes.
- Drain potatoes and place them in bowl with lemon juice; toss until well coated.
- Add sliced zucchini and eggplant; toss until well combined. Cover and let sit at room temperature for 1 hour.
- Meanwhile, soak (8) 8”wooden skewers in water. (Note: If you didn’t make the Tzatziki Sauce earlier, then this is a great time to whisk it together.)
- Preheat grill to 350°F.
- Add remaining vegetables (bell pepper, mushrooms, tomatoes and green onions) to the bowl; toss until well coated.
- Thread vegetables onto the skewers.
- Grill skewers, turning every 2-3 minutes, for 8-10 minutes, or until vegetables are tender. (Note: For more flavor, brush pita breads lightly with olive oil and grill for ~1 minute per side.)
- Remove vegetables from skewers and place in a large bowl; drizzle with several tablespoons of the reserved marinade.
- Serve with pita and Tzatziki sauce.
For the Tzatziki Sauce
- Slice the cucumber lengthwise and use a spoon to scrape out the seeds. Using a medium grater, grate the cucumber into a bowl. Using several paper towels, press the grated cucumber firmly to remove as much liquid as possible.
- Add all of the remaining ingredients (yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper); stir until well combined.
Nutrition
Calories: 563kcal | Carbohydrates: 93g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 1072mg | Potassium: 2087mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1354IU | Vitamin C: 84mg | Calcium: 212mg | Iron: 5mg
