Grilled Marinated Vegetable Kabobs
User Reviews
5
Grilled Marinated Vegetable Kabobs
Description
These Grilled Marinated Vegetable Kabobs feature a mix of onions, mushrooms, peppers, zucchini, potatoes, cauliflower, and cherry tomatoes marinated in a blend of olive oil, fresh lemon juice, Dijon mustard, honey, garlic, and dried herbs like basil, parsley, and oregano. After marinating from as briefly as 15 minutes to overnight, the vegetables are threaded onto skewers and grilled over medium heat until cooked and slightly charred.
The marinade imparts a bright, herby, and slightly tangy flavor that complements the natural sweetness of the vegetables. Parboiling the potatoes and cauliflower beforehand ensures they cook through evenly with the other ingredients. The grilling method adds smoky notes and a tender texture with crisp edges.
These kabobs can be served as a vegetarian main course or as a flavorful side alongside grilled meats. They reheated well and leftover grilled vegetables can be incorporated into soups, stir-fries, or salads. The marinade also adds depth and helps keep the vegetables moist during cooking.
For best results, soak wooden skewers prior to use to prevent burning. Marinating the vegetables longer enhances flavor absorption, but a quick 15-minute toss will still add some brightness. Leftovers stored in the refrigerator stay good up to four days.
Ingredients
- 8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes
Marinade
- ⅓ cup olive oil
- ¼ cup lemon juice fresh
- ¼ cup water
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- Wash and chop all veggies into bite sized pieces.
- Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
- Thread the veggies onto skewers.
- Preheat grill to medium and grill skewers 10 minutes or until done.
Notes
- Partially cook dense vegetables like potatoes and cauliflower by boiling them until just tender before marinating and grilling.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- For best flavor, marinate the vegetables for several hours or overnight; if short on time, 15 minutes will still add some flavor.
- Leftover grilled vegetables can be refrigerated up to four days and added to other dishes such as soups, stir-fries, or salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133 | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 240mg | 10% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 567IU | 11% |
| Vitamin C | 84mg | 93% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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