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Vibrant Veggie Skewers

Vibrant Veggie Skewers

Over Herbed Couscous with a Corn Feta Relish

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We’re sticking it to plain and boring recipes, literally: these skewers pointedly make the case for trying something new, fresh, and exciting. The chunks of zucchini, mushroom, and bell pepper that adorn them are brushed in a tangy mustard marinade that gives them multidimensional flavor. And better yet, they can be cooked on the grill for added smokiness and delectability.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Corn on the Cob

1.5 tablespoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

1 unit

Red Bell Pepper

1 unit


4 ounce

Button Mushrooms

1 unit

Roma Tomato

2 clove


½ cup

Feta Cheese


½ cup



¼ ounce


4 unit

Wooden Skewers

Not included in your delivery

7 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Energy (kJ)2510 kJ
Fat36 g
Saturated Fat14 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber6 g
Protein17 g
Cholesterol50 mg
Sodium480 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
Large Bowl
Small Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl, cover with water, and let soak. Core and finely dice tomato. Cut corn kernels from cob. Core, seed, and cut bell pepper into 1-inch squares. Slice zucchini into ¼-inch-thick rounds. Trim, then halve mushrooms. Mince garlic. Chop parsley.


Bring 1 cup water and a pinch of salt to a boil in a small pot. In a small bowl, combine garlic, ½ TBSP white wine vinegar, 1 tsp mustard, and 1 TBSP olive oil. Season with salt and pepper.


Once water is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.


Remove skewers from water. Thread mushrooms, zucchini, and bell pepper onto skewers, alternating between each. Brush with marinade. Season with salt and pepper. Place on a baking sheet. Broil until lightly charred and tender, 6-8 minutes per side. TIP: If grilling, place skewers on grate directly over flame and cook 6-8 minutes per side.


Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium heat. Add tomato and corn. Cook until tomato softens, 4-5 minutes. Stir in 1 TBSP white wine vinegar and 1 tsp mustard. Remove pan from heat and let stand a few minutes to cool, then stir in feta cheese. Season with salt and pepper.


Fluff couscous with a fork, then stir in parsley, 1 TBSP butter, and a drizzle of olive oil. Season with salt and pepper. Divide couscous between plates, then top with relish and skewers.