Caramelized Veggie Skewers with Corn Relish and Herby Couscous

These veggie skewers are a summer staple-easy to prepare, transportable and bursting with flavor. Mushrooms, zucchini and bell peppers are threaded onto skewers, brushed with a garlicky mustard marinade and broiled until beautifully caramelized. The result is a smoky-sweet char that pairs perfectly with a bright, tangy corn relish and fluffy herby couscous.

Whether you’re firing up the grill or using your oven’s broiler, this dish comes together in under an hour. The corn relish adds a pop of sweetness and acidity, while the couscous, tossed with fresh parsley and basil, rounds out the meal. It’s a satisfying vegetarian dinner that even meat-lovers will enjoy.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit BasilView ingredient guideLike ingredientDislike ingredient

1 unit Yellow Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

bunch ParsleyView ingredient guideLike ingredientDislike ingredient

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Soak the wooden skewers in a shallow dish of water to prevent burning.
2. Prepare the vegetables: Core, seed and finely dice the tomato. Cut the corn kernels off the cob. Core, seed and remove the white ribs from the bell pepper, then cut into 1-inch cubes. Quarter the zucchini lengthwise, then cut into 1-inch pieces. Halve the mushrooms. Halve, peel and finely dice the red onion. Mince or grate the garlic. Thinly slice the basil. Chop the parsley.
3. Make the marinade: In a small bowl, combine the minced garlic, 1 tablespoon olive oil, 1/2 tablespoon white wine vinegar and 1 teaspoon Dijon mustard. Season with salt and pepper.
4. Assemble the skewers: Thread the mushrooms, zucchini and bell pepper pieces onto the soaked skewers. Brush or drizzle with the marinade. Season with salt and pepper. Place the skewers on a baking sheet and bake for 20-25 minutes, until the vegetables are tender and slightly caramelized.
5. Meanwhile, cook the couscous: In a small pot, bring 1 cup water and a pinch of salt to a boil. Add the couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
6. Make the summer corn relish: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion and cook, stirring, for 4-5 minutes until softened. Season with salt and pepper. Add the diced tomato and corn kernels; cook for another 4 minutes until the tomato breaks down. Stir in the remaining 1 tablespoon white wine vinegar and 1 teaspoon Dijon mustard. Remove from heat and let cool slightly, then stir in the crumbled feta and half the sliced basil. Season with salt and pepper.
7. Fluff the couscous with a fork and stir in the chopped parsley, remaining basil and 1/2 tablespoon olive oil. Season with salt and pepper.
8. To serve, spoon the herby couscous onto plates, top with the summer corn relish and place the caramelized veggie skewers alongside. Enjoy!

Recipe Tips

FAQ

Can I use other vegetables for the skewers?

Absolutely! Feel free to swap in cherry tomatoes, eggplant or red bell peppers. Just cut them into similar-sized pieces for even cooking.

Can I make the corn relish ahead of time?

Yes, the relish can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and bring to room temperature before serving.

What can I use instead of couscous?

Quinoa, farro or orzo would work well as substitutes. Cook according to package directions and season similarly.