📝 About This Recipe
Transform your dinner table into a vibrant canvas with these colorful, nutrient-packed skewers that make eating vegetables an absolute joy for kids. By arranging nature's bounty in a spectrum of red, orange, yellow, green, and purple, we turn simple produce into an interactive feast for the eyes and the palate. The mild, sweet honey-lime glaze caramelizes beautifully in the oven, ensuring every bite is tender, juicy, and kid-approved.
🥗 Ingredients
The Red & Orange Layers
- 12 pieces Cherry Tomatoes (washed and kept whole)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 1 large Orange Bell Pepper (cut into 1-inch squares)
- 2 medium Sweet Carrots (peeled and cut into 1/2-inch thick coins)
The Yellow & Green Layers
- 1 medium Yellow Squash (Zucchini) (cut into half-moons)
- 1 ear Sweet Corn on the Cob (cut into 1-inch thick rounds)
- 1 medium Green Zucchini (cut into 1-inch thick chunks)
- 1 cup Broccoli Florets (cut into bite-sized pieces)
The Blue & Purple Layers
- 1/2 large Red Onion (cut into 1-inch wedges and separated)
- 6-8 pieces Purple Baby Potatoes (par-boiled until fork-tender and halved)
Honey-Lime Sunshine Glaze
- 3 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Honey (or maple syrup for a vegan option)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt (to taste)
👨🍳 Instructions
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1
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning in the oven or on the grill.
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2
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
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3
Prepare the purple potatoes by boiling them in salted water for 8-10 minutes until just tender; drain and let cool slightly before skewering.
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4
In a small glass jar or bowl, whisk together the olive oil, honey, lime juice, garlic powder, and salt until the glaze is well emulsified.
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5
Wash and chop all the vegetables into uniform 1-inch pieces to ensure they cook evenly at the same rate.
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6
Organize your chopped vegetables into bowls by color: Red (tomatoes/peppers), Orange (peppers/carrots), Yellow (squash/corn), Green (zucchini/broccoli), and Purple (onion/potatoes).
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7
Thread the vegetables onto the skewers in rainbow order, starting with red at the top and ending with purple at the bottom.
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8
Leave about an inch of space at the bottom of each skewer to act as a 'handle' for little hands.
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9
Place the completed skewers onto the prepared baking sheet, making sure they don't overlap too much.
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10
Using a pastry brush, generously coat all sides of the vegetables with the honey-lime glaze.
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11
Roast in the center rack of the oven for 15-18 minutes, turning the skewers halfway through and brushing with any remaining glaze.
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12
The skewers are ready when the edges of the peppers are slightly charred and the corn is tender and bright yellow.
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13
Remove from the oven and let cool for 3-5 minutes before serving to ensure the steam doesn't burn anyone.
💡 Chef's Tips
Always par-boil hard vegetables like potatoes or carrots so they finish cooking at the same time as the soft peppers. Cut all vegetables to a similar size to ensure they all make contact with the pan or grill surface. For picky eaters, let them 'build their own' skewer to give them a sense of ownership over their meal. If using a grill, keep the heat at medium-low to prevent the honey in the glaze from burning before the veggies are cooked through. Use blunted bamboo skewers or safety skewers to ensure the tips aren't too sharp for younger children.
🍽️ Serving Suggestions
Serve alongside a creamy Greek yogurt dip or a mild hummus for extra protein. Pair with a side of fluffy quinoa or jasmine rice to soak up the extra honey-lime glaze. Offer a 'Magic Green Sauce' (pesto) on the side for dipping. Serve with a chilled glass of sparkling water infused with orange slices to keep the 'sunny' theme going. These skewers work great as a side dish for grilled chicken or black bean burgers.