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Memorial Day Veggie Skewers

October 10th, 2016

Memorial Day Veggie Skewers

Memorial Day Veggie Skewers


  • Skewers
  • 10-15 bamboo skewers 10-15 bamboo skewers
  • 2 carrots
  • 1 sweet potato
  • 2 zucchini
  • 1 yellow squash
  • 1 cup white button mushrooms (avoid on Candida protocol)
  • 1/2 sweet onion
  • Marinade
  • gallon zip lock bags
  • 1/2 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1/2 sweet onion
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • herbs of your choice (mint, cilantro, or basil)


  1. Soak 10-15 bamboo skewers in water for about a half hour. 
  2. Parboil the sweet potato and carrots to soften, then cut into bite size chunks. 
  3. Wash and slice zucchini, yellow squash, mushrooms, and 1/2 onion into bite sized chunks and separate into gallon size zip lock bags.
  4. Place ingredients for marinade in blender: lemon juice, garlic, ½ onion, olive oil, salt, pepper, and any other desired herbs. Blend until mixed well. Drizzle over vegetables and let marinate for at least an hour.
  5. Heat grill and slide marinated veggies onto skewers. 
  6. Place veggie skewers on grill and cook about 10 minutes or until desired tenderness.


Variations: - You can add green bell peppers and cherry tomatoes if you tolerate nightshade vegetables. - Add chicken, shrimp, or beef cubes as well.
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