Grilled Vegetable Kabobs Recipe

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Why You’ll Love These Grilled Vegetable Kabobs

• Healthy & Nutritious: Packed with fiber, vitamins, and minerals, these kabobs are a nutritious choice for a side dish or vegetarian main.
• Bursting with Flavor: The simple marinade infuses the vegetables with a delicious mix of tangy, savory, and slightly sweet flavors.
• Perfect for Grilling: The vegetables develop a smoky, charred flavor when grilled, making them irresistible.
• Great for Entertaining: These kabobs are visually appealing and perfect for serving at BBQs, picnics, or as part of a summer meal.

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Key Ingredients for Grilled Vegetable Kabobs

1. Zucchini

• Zucchini is perfect for grilling because it holds up well over high heat and absorbs the flavors of the marinade beautifully.

2. Bell Peppers

• Colorful bell peppers add sweetness and crunch to the kabobs. Use red, yellow, and green for a vibrant presentation.

3. Red Onion

• Red onions offer a slightly sweet and tangy flavor once grilled, adding depth to the kabobs.

4. Mushrooms

• Baby bella or white button mushrooms are ideal for kabobs. They become tender and flavorful when grilled.

5. Cherry Tomatoes

• Cherry tomatoes add juiciness and a burst of freshness to each bite. They grill quickly and add beautiful color to the kabobs.

6. Simple Marinade

• The marinade is made with olive oil, balsamic vinegar, garlic, lemon juice, and fresh herbs. It adds flavor and helps the vegetables caramelize on the grill.

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How to Make Grilled Vegetable Kabobs

Grilled vegetable kabobs are easy to prepare and cook quickly on the grill. Here’s how to make them:

Step 1: Prepare the Vegetables

• Cut 2 medium zucchinis into thick rounds, 2 bell peppers into large chunks, 1 large red onion into wedges, and leave 12-16 baby bella mushrooms whole. You’ll also need 1 cup of cherry tomatoes. Try to keep the vegetable pieces similar in size for even cooking.

Step 2: Make the Marinade

• In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, the juice of 1 lemon, 1 teaspoon dried oregano (or fresh herbs like thyme or rosemary), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 3: Marinate the Vegetables

• In a large bowl, toss the prepared vegetables with the marinade until evenly coated. Let the vegetables marinate for at least 20-30 minutes at room temperature, or cover and refrigerate for up to 2 hours for more flavor.

Step 4: Assemble the Kabobs

• Thread the marinated vegetables onto metal or wooden skewers, alternating the zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes. Make sure to leave a little space between each vegetable to allow for even cooking.

Step 5: Grill the Kabobs

• Preheat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 15-20 minutes before grilling to prevent burning.
• Place the kabobs on the grill and cook for 10-12 minutes, turning every few minutes, until the vegetables are tender and slightly charred. The cherry tomatoes will cook faster, so keep an eye on them.

Step 6: Serve

• Remove the kabobs from the grill and serve immediately. Garnish with fresh herbs like parsley or a drizzle of balsamic glaze for extra flavor. These kabobs are great on their own or served alongside grilled meats, rice, or pita bread.

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Tips for Making the Best Grilled Vegetable Kabobs

1. Use Fresh, Firm Vegetables

• Fresh, firm vegetables hold up better on the grill and develop a great char. Avoid using overly soft or watery vegetables.

2. Cut Vegetables Evenly

• Cut the vegetables into similar-sized pieces to ensure they cook evenly. This also helps them stay on the skewers without falling off.

3. Marinate for Extra Flavor

• Let the vegetables marinate for at least 20 minutes before grilling. This helps them absorb the flavors and caramelize nicely on the grill.

4. Don’t Overcrowd the Skewers

• Leave a little space between each vegetable piece on the skewer. This allows heat to circulate and cook the vegetables evenly.

5. Preheat the Grill

• Make sure your grill is preheated to medium-high heat before placing the kabobs on it. This helps the vegetables cook quickly and develop a nice char.

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Recipe Variations

1. Mediterranean Grilled Vegetable Kabobs

• Add chunks of halloumi cheese or marinated tofu to the skewers for extra protein. You can also add olives and sprinkle with feta cheese after grilling.

2. Spicy Grilled Vegetable Kabobs

• Add a pinch of red pepper flakes or cayenne pepper to the marinade for a little kick. You can also drizzle the grilled kabobs with sriracha or hot sauce.

3. Garlic Herb Kabobs

• Add more fresh herbs like thyme, rosemary, or basil to the marinade, along with extra garlic for an herby flavor boost.

4. Balsamic Glazed Kabobs

• Drizzle the grilled kabobs with a balsamic reduction or glaze for a sweet and tangy finish.

5. Grilled Vegetable & Fruit Kabobs

• Add chunks of pineapple, peaches, or mango to the kabobs for a sweet and savory flavor combination.

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FAQs: Grilled Vegetable Kabobs

1. Can I Make These Kabobs in the Oven?

• Yes! If you don’t have a grill, you can bake the vegetable kabobs in the oven at 400°F for 15-20 minutes, turning halfway through, until the vegetables are tender and slightly charred.

2. How Long Should I Marinate the Vegetables?

• Marinate the vegetables for at least 20-30 minutes for the best flavor, but you can marinate them for up to 2 hours in the refrigerator for even more flavor.

3. What Vegetables Work Best for Grilling?

• Vegetables like zucchini, bell peppers, red onion, mushrooms, cherry tomatoes, eggplant, and asparagus grill well and hold up to high heat.

4. Can I Make These Kabobs Ahead of Time?

• Yes! You can prepare the vegetable skewers and marinate them up to 2 hours in advance. Store them in the refrigerator until ready to grill.

5. What Can I Serve with Grilled Vegetable Kabobs?

• Grilled vegetable kabobs pair well with grilled meats, quinoa, rice, couscous, or pita bread. They also make a great side dish for BBQs and summer picnics.

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