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Grilled Vegetable Kabobs

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Grilled vegetable kabobs are a colorful and healthy option, featuring a variety of vegetables marinated and grilled to perfection for a smoky, tender dish.

Ingredients

  1. 1 zucchini, cut into thick rounds
    1 red bell pepper, cut into large chunks
    1 yellow bell pepper, cut into large chunks
    1 red onion, cut into chunks
    8–10 cherry tomatoes
    1 cup mushrooms, whole or halved
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    1 teaspoon dried basil
    Salt and pepper, to taste
    Fresh parsley (for garnish, optional)
    Wooden or metal skewers

Instructions

Prepare the marinade: In a small bowl, combine olive oil, balsamic vinegar, garlic powder, oregano, basil, salt, and pepper. Whisk together until well combined.

  1. Prep the vegetables: Cut all the vegetables into even pieces to ensure they cook evenly on the grill. If using wooden skewers, soak them in water for 10-15 minutes to prevent them from burning.
  2. Marinate the vegetables: Place the chopped vegetables into a large bowl and pour the marinade over them. Toss the vegetables gently to coat them evenly. Let them marinate for at least 15-20 minutes, or up to 1 hour for more intense flavor.
  3. Assemble the kabobs: Thread the marinated vegetables onto the skewers, alternating the veggies to create a colorful, even mix. Be sure to leave a little space between the pieces to allow them to cook properly.
  4. Grill the kabobs: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
  5. Serve: Remove the kabobs from the grill and garnish with fresh parsley if desired. Serve immediately as a side dish or with a dipping sauce like tzatziki or hummus.

Notes

  1. Different Vegetables: Feel free to swap or add other vegetables such as eggplant, asparagus, squash, or sweet potatoes. Just keep in mind that harder vegetables (like potatoes) may require a longer grilling time.
  2. Marinade Options: You can use different marinades to vary the flavor. Try a lemon-herb marinade, or add some soy sauce and sesame oil for an Asian-inspired twist.
  3. Spicy Grilled Veggies: For a bit of heat, add red pepper flakes, chili powder, or cayenne pepper to the marinade.
  4. Cheese Option: For a savory touch, sprinkle some crumbled feta or goat cheese over the grilled vegetables before serving.
  5. Storage: Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, you can place the kabobs back on the grill for a few minutes or heat them in the oven at 350°F (175°C) for 5-7 minutes.

Nutrition

Find it online: https://thefamilycooking.com/grilled-vegetable-kabobs/