Veggie Skewers

I found this one roaming the NYT Cooking site. I thought it sounded great but it just needed a couple of things. This dish works as a side dish or the main course for a veggie feast.





2 zucchini or eggplant, or a combination, cut into 1-inch cubes
1 small Red Onion, chunked
1 lbs Mushroom caps,
2 garlic cloves, minced
2 Tbs minced fresh oregano or marjoram
¼ tsp red-pepper flakes
1/2 tsp TJ Chili Lime Spice
1 Tbs Key Lime juice
⅓ cup extra-virgin olive oil, plus more for serving
1 lemon, cut into wedges


  1. Heat the grill to high. Soak bamboo skewers in a cookie sheet with enough water to cover.
  2. Wash and dry veggies and set aside
  3. In a large mixing bowl, combine garlic, oregano TJ Chili Lime spice and red-pepper flakes. Whisk in oil. Add to the veggies to the bowl and gently toss to coat. Let marinate while the grill heats up.
  4. Thread vegetables onto metal or pre-soaked bamboo skewers. Whisk Key Lime juice into leftover marinade at the bottom of bowl and set aside
  5. When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade
  6. Serve hot with lemon wedges.