Grilled broccoli and tomato skewers

The roasted or grilled flavour of the vegetables will make you want to cook them up this way all the time!
by Emily Richards PH Ec.
40 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
generic kitchen utensils



  1. Step 1

    Garlic herb dipping sauce: In bowl, whisk together yogurt, parsley, mustard and garlic; set aside.
  2. Step 2

    Cut zucchini crosswise into 1 cm (½ inch) slices; place in bowl. Add broccoli and tomatoes. Add parsley, garlic and pepper. Spray vegetables lightly with olive oil cooking spray; toss to coat well. Skewer vegetables onto skewers alternating with each vegetable.
  3. Step 3

    Place on greased grill over medium heat and grill for about 15 minutes, turning twice or until golden and tender crisp. Serve with dipping sauce.


  • If using wooden skewers be sure to soak them for at least 20 minutes to prevent flare ups on the barbecue.
  • Oven roasting method: Place skewers on parchment paper lined baking sheet and roast in 400°F (200°C) oven for about 20 minutes or until golden and tender crisp. If you don’t want to use skewers simply spread the vegetables onto parchment and roast for the same amount of time.

Nutritional information

Per serving (1 skewer)

3 g
65 mg
350 mg
Total fat
1 g
Saturated fat
0 g
1 mg
7 g
2 g
3 g
Added sugars
0 g