Save Pin Print Share. Gallery Grilled Veggie Skewers. Grilled Veggie Skewers Blackstrap Bob. Grilled Veggie Skewers christinagallegos. Grilled Veggie Skewers superdaph Grilled Veggie Skewers Anne Rowe. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Editor's Note: Please note the differences in ingredient amounts and serving size when using the magazine version of this recipe. Full Nutrition. Reviews 35 Read More Reviews. Most helpful positive review Jillian. Rating: 4 stars. Very good and good for you too! It's hard to get my husband to eat veggies, but when they're grilled he really enjoys them. I opted to add some fresh garlic and a couple of splashes of lemon juice.
I also opted out of adding the pinepple as I wasn't sure how that would taste with basil and oregano. Great accompaniment to grilled chicken!
Read More. Most helpful critical review superdaph Rating: 3 stars. I really liked the veggies, however the seasoning was not that great. I cooked mine in the oven at F for 12 minutes. Probably needed 5 more minutes. Reviews: Most Helpful. This was my favorite combination though: zucchini, bell peppers, mushrooms and red onion! Some additions I thought would be great could be asparagus, tomatoes, corn on the cob, yellow squash or pineapple! What I really love about grilling vegetables is the texture and flavor it gives them.
The veggies stay crisp and crunchy even when cooked, and the slight char is so delicious. Adding some extra marinade to the veggies as they grill also makes them juicy and so tasty! For the red onion, I suggest cutting it in half, and then cutting those halves into six pieces. I used about layers from those pieces each time I skewered the onion. Add all the veggies to a large bowl along with the olive oil, balsamic and spices and mix well.
Let this sit for about minutes if you have the time, the longer the better! You can stir occasionally to help evenly distribute the marinade. Now you can carefully add the veggies, alternating in between each, to your skewers.
Be very careful not to poke yourself while you are loading on the vegetables! Grill for minutes on each side, or until the veggies are tender and lightly charred.
I like to brush on any remaining marinade to the veggies throughout this process to add even more flavor. I recommend gently rolling the skewers over when you need to flip them, I found this to be the easiest way!
Yummy grilled vegetable skewers ready to be dipped or eaten as a side. I served my kabobs with some dairy-free ranch and it was the perfect compliment! If you wanted to add some protein to these kabobs, you could also add some tempeh or pressed tofu chunks to the skewers. These tasty kabobs are one of them. They are easy to make, fresh-tasting, and they look gorgeous - so pretty and colorful. A few other summer favorites include grilled peaches preferably with homemade frozen yogurt , chilled gazpacho , and caprese salad.
You'll only need a few simple ingredients to make these grilled vegetable kabobs. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:. Olive oil : This is my favorite oil, it's so very flavorful. But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Balsamic vinegar : Red wine vinegar will also work in a pinch, but I highly recommend using balsamic for the best flavor.
Kosher salt and black pepper: If using fine salt, you should use less of it, or the kabobs could end up too salty. Spices: I like to use garlic powder and dried oregano. I actually prefer garlic powder to fresh minced garlic in this recipe. It better coats the veggies and it doesn't burn on the grill. Button mushrooms : I love their flavor, even when raw, and I love it even more when they are cooked. You can also use cremini mushrooms.
Red bell pepper : I like the color it adds to the skewers. Red onion : Yellow onion works too, although it's not as mild-tasting and - obviously - not as colorful. Zucchinis : You can replace the zucchinis with yellow squash.
Just make sure any summer squash you use is nice and firm. Making these veggie kabobs is super easy. Scroll down to the recipe card below for detailed instructions. Here are the basic steps:. Mix the marinade ingredients in a bowl. I often use a hand whisk to ensure they are thoroughly combined. Prepare the vegetables.
The video below shows you exactly how I prep each of them. Toss the vegetables in the marinade until well-coated, then thread them on skewers, as shown in the video. Charred food is best minimized. So it's best to grill these kabobs just until the vegetables are tender, and perhaps charred in a few spots - but not overly so.
You certainly don't want them burned. So make sure your grill is set to medium-high not high , turn the skewers midway through grilling or even a few times while grilling , and check the vegetables often to ensure they don't start burning. As long as you choose sturdy veggies that can withstand grilling, you can use whatever veggies you like.
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