Grilled Veggie Kabobs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free, Vegan-Friendly
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
- 1 large red onion, cut into 1-inch chunks
- 2 bell peppers (red and yellow), cut into 1-inch squares
- 8 oz whole cremini mushrooms, stems removed
- 1 cup cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. This simple mixture will serve as both a seasoning and a way to keep the vegetables moist while they are on the grill.
- Wash all your vegetables thoroughly. Slice the zucchini into rounds and cut the red onion and bell peppers into uniform 1-inch pieces. Keeping the sizes consistent ensures that everything cooks at the same rate. Leave the cherry tomatoes and mushrooms whole so they stay securely on the skewers.
- Place all the prepared vegetables into a large mixing bowl. Pour the marinade over the veggies and toss gently with your hands or a large spoon until every piece is well-coated. Let them sit for about 10 to 15 minutes to soak up the flavors.
- If using wooden skewers, ensure they have been soaked in water for at least 30 minutes. Carefully thread the vegetables onto the skewers, alternating colors and types for the best look. Don’t pack them too tightly; leaving a tiny bit of space helps the heat circulate for even cooking.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the kabobs on the grill and cook for 10 to 15 minutes. Turn the skewers every few minutes using tongs until the vegetables are tender and show nice grill marks. Remove from the heat and serve immediately.
Find it online: https://www.diannemeals.com/healthy/grilled-veggie-kabobs/