HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelized Veggie Skewers
Caramelized Veggie Skewers

Caramelized Veggie Skewers

with Summer Corn Relish and Herby Couscous

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Skewers are made for summer—they’re easy, transportable, and perfect for the grill! These veggie skewers are loaded up with mushrooms, zucchini, and bell peppers, then popped under the broiler for major caramelization. A side of tangy corn relish is the perfect accompaniment!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Corn on the Cob

1 unit

Red Bell Pepper

1 unit


4 ounce

Button Mushrooms

1 unit

Roma Tomato

2 clove


¼ ounce


4 unit

Wooden Skewers

2 tablespoon

White Wine Vinegar

1 jar

Dijon Mustard

½ cup



¼ cup

Feta Cheese


Not included in your delivery

7 unit

Olive Oil


Kosher Salt



2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories563 kcal
Energy (kJ)2355.592 kJ
Fat33 g
Saturated Fat12 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber5 g
Protein14 g
Cholesterol41 mg
Sodium316 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the broiler to high or the oven to 500 degrees. Soak the wooden skewers in water. Core, seed, and finely dice the tomato. Cut the corn kernels of the cob. Core, seed, cut the bell pepper into 1-inch cubes. Cut the zucchini into ¼-inch rounds. If the zucchini is large, cut each round into half moons. Halve the mushrooms, quartering any larger ones. Mince or grate the garlic. Chop the parsley.


In a small bowl, combine the garlic, ½ Tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 Tablespoon olive oil. Season with salt and pepper.


Thread the mushrooms, zucchini, and bell pepper onto skewers and place on a baking sheet. Brush or drizzle with the marinade. Season with salt and pepper. Broil for 12-15 minutes, until slightly caramelized. TIP: If you like your veggies extra caramelized, leave them under the broiler longer.


Make the couscous: In a small pot, bring 1 cup water and a pinch of salt to a boil. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.


Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large pan over medium heat. Add the tomato and corn to the pan and cook for 4-5 minutes, until the tomato breaks down. Stir in 1 Tablespoon white wine vinegar and 1 teaspoon Dijon mustard and remove the pan from the heat. Once slightly cooled, stir in the feta. Season with salt and pepper.


Finish: Fluff the couscous with a fork and stir in the parsley, 1 Tablespoon butter and a drizzle of olive oil. Season with salt and pepper. Plate the couscous, then top with the summer corn relish and veggie skewers. Enjoy!