Easiest Veggie Kabobs
Veggie kabobs are a great way to take advantage of the season’s bounty! If you are lucky enough to have a local farmers’ market in your area, how about trying unique veggies like Japanese eggplants, heirloom cherry tomatoes or miniature bell peppers?
Ingredients
Basic Grilled Vegetable Marinade (Yield: about 1 1/2 cups)
- 3/4 cup olive oil not extra-virgin
- 1/2 cup lemon juice adjust according to taste
- 1 teaspoon kosher salt or other coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup fresh minced herbs I used dill, parsley and chives.
Kabobs
- 1 large zucchini cut into chunks
- 1 large yellow squash cut into chunks
- 1 red bell pepper seeded, cut into chunks (I used mini-bell peppers.)
- 1 orange bell pepper seeded, cut into chunks
- 1 large yellow bell pepper seeded, cut into chunks
- 1 large onion cut into chunks
- 1 pint cherry tomatoes
- 8 ounce package small mushrooms baby portabellas are delish!
- About 8 skewers If using wooden, soak in water for 30 minutes before assembling.
Instructions
- Assembly: place veggies onto skewers, alternating colors and shapes. Lay skewers on a large plate.
- Grilling: on medium heat setting, grill veggies for 10 to 15 minutes, turning a few times until cooked through and lightly charred. While grilling, brush veggies occasionally with marinade.
Notes
Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. Cover and refrigerate. Veggie kabobs are a great make-ahead dish. Feel free to prep them in the morning for grilling later in the day. Store in refrigerator; remove about 1 hour before grilling to allow kabobs to come to room temperature. Store leftover kabobs covered in the refrigerator for up to 2 days. Serve warm or at room temperature.
No outdoor grill? An indoor tabletop grill may also be used. Or roast the kabobs at 425 degrees F for about 20 minutes or until veggies are cooked through and lightly charred. Turn occasionally, brushing with marinade for even browning.
Other fun and delicious kabob recipes to try are: Herbed Salmon 'n Tomato Kabobs, Chicken 'n Veggie Souvlaki, Beef Kefta Kabobs and Chicken Satay with Tamari-Peanut Dipping Dip.
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