Grilled Veggie Kebabs
July 18th 2018
These grilled vegetable kebobs have everything that's great about summer. Colors, bright flavors, grill marks, and some great summer produce like mushrooms and zucchini.
2 small or 1 large zucchini, sliced into 1/2 inch thick pieces
1 large red bell pepper, cut into 1 – 1 1/2 inch pieces
1 small or 1/2 of a large yellow, orange or green bell pepper, cut into 1 – 1 1/2 inch pieces
1/2 of a large red onion, cut into 1 – 1 1/2 inch pieces
8 oz mushrooms, large ones cut in half
1/2 – 3/4 of a pint of cherry tomatoes
1 garlic clove, minced
1 teaspoon dry herb mixture
2 Tablespoon fresh herb mixture (thyme, rosemary, parsley, green onions, dill, etc.)
1/4 cup olive oil
2 Tablespoons vinegar (red wine, balsamic or sherry kinds of vinegar), optional
salt, and ground black pepper, to taste
1. Cut all the vegetables into the appropriate size, so that they all cook at the same rate. Place all the vegetables in a large bowl.
2. Add the olive oil, minced garlic, dry herbs, fresh herbs and minced garlic. Sometimes, I also add some balsamic vinegar, or other vinegars, like red wine vinegar, or sherry vinegar. It adds really great flavor, sweetness and acidity. Mix to combine.
3. Thread all the vegetables onto metal or bamboo skewers. You can place them on the skewers in any order, just make sure to end the skewer with a pepper or a mushroom. The zucchini, tomatoes and onions may slide right off and then can go between your grill grates when you’re flipping them over or taking them off the grill.
4. Preheat your grill on high for at least 15 minutes, covered. Clean the grill grates and then use a wad of paper towels dipped in oil and a pair of tongs to brush over the grill grates several times.
5. Place the kebabs on the hot grill, decrease the heat just a bit to medium-high heat and grill for about 15 minutes total, turning them over halfway through, just until the vegetables and mushrooms are tender and as golden as you like them to be.
**Sometimes, I like to keep the mushrooms whole and place them on separate skewers and grill them longer, so they get a nice char, otherwise, the rest of the vegetables will be too mushy and falling apart.