Grilled (Or Oven-Baked) Veggie Kabobs
User Reviews
5
Grilled (Or Oven-Baked) Veggie Kabobs
Description
Grilled (Or Oven-Baked) Veggie Kabobs start with a marinade of olive oil, aged balsamic vinegar, salt, pepper, garlic powder, and oregano. The chosen vegetables—mushrooms, red bell pepper, red onion, and zucchini—are cleaned, cut into uniform pieces, and coated with the marinade. This preparation enhances their flavor and helps with grilling.
The kabobs are threaded onto soaked wooden skewers and cooked on a grill or grill pan until the vegetables become tender and develop slight char marks, typically 4-5 minutes per side on a medium-high grill. The cooking process softens the vegetables while preserving some bite and infusing them with the marinade's tang and herbs.
They can be served hot or at room temperature and work well as a side dish or part of a vegetable-focused meal. The recipe notes suggest variations in vegetables and spices, and also offer an oven-baking method at 425°F, turning the skewers midway. Leftovers keep well refrigerated and can be enjoyed cold or reheated gently.
The recipe provides practical tips, like soaking wooden skewers and ingredient substitutions such as different vegetables or adding spices like onion powder and ground cumin. The marinade's balance reduces acidity by using aged balsamic vinegar rather than a young, sharper vinegar.
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar Please use aged vinegar; young will be too acidic
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
Vegetables:
- 8 ounces button mushrooms
- 1 red bell pepper large
- ½ red onion
- 2 zucchini medium-sized, unpeeled
Instructions
- If using wooden skewers, soak them in water until ready to use.
- In a large bowl, gently mix together the marinade ingredients: olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano.
- Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
- Cut the bell pepper and red onion into squares.
- Slice the zucchini into ¼-inch thick slices.
- Add the prepared vegetables to the marinade and gently mix until well-coated.
- Heat your grill on medium-high. I use an indoor dual-contact grill. You can use a similar grill, an outdoor grill, or a grill pan.
- Thread the vegetables on six skewers.
- Oil your grill and place the skewers on it. Grill the vegetables until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.
- Serve immediately. They are good hot or at room temperature.
Notes
- Vegetables and marinade can be prepped and skewered 1-2 hours before cooking; keep refrigerated.
- Variations include adding yellow onion, yellow squash, or portobello mushrooms, and spices such as onion powder or ground cumin.
- The recipe favors garlic powder over fresh garlic for better coating and less burning on the grill.
- For oven baking, use a parchment-lined rimmed baking sheet at 425°F for 20-30 minutes, turning halfway.
- Leftovers store up to 4 days refrigerated; reheat gently or enjoy cold as antipasti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1kabob | |
| Calories | 72kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 192mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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