Grilled Vegetable Kabobs
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 skewers
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Calories
1463 kcal
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Course
Side Dish
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Cuisine
American-Mediterranean Fusion
Grilled Vegetable Kabobs
Description
Grilled Vegetable Kabobs are a mix of yellow squash or zucchini, baby bella mushrooms, grape tomatoes, halved Brussels sprouts, chunks of onion, and minced garlic. These vegetables are tossed with fresh parsley, olive oil, lemon juice, kosher salt, oregano, and Aleppo pepper or red pepper flakes for subtle heat. The marinated veggies are skewered and cooked over a medium-hot grill until tender with charred spots, or alternatively roasted in the oven at 400 degrees F for 15 minutes, turning occasionally for even cooking. This method brings out both the natural sweetness and the fresh acidity from lemon juice.
Serve these kabobs as a vegetable side or a light main dish, pairing well with dipping sauces like Romesco. The marinade’s olive oil and herbs accentuate the vegetables without overpowering their natural textures and flavors, making this an approachable way to enjoy a variety of produce.
Leftovers can be stored by cooling the vegetables before sliding them off the skewers and refrigerating in a sealed container for 2 to 3 days. This helps maintain their texture and flavor for easy reheating or cold salads.
Ingredients
- 1 yellow squash or zucchini, cut into half moons
- 8 ounces baby bella mushrooms trimmed
- 1 cup grape tomatoes
- 6 ounces Brussels sprouts it helps to microwave the brussels briefly so they are a bit softer and will go through the skewers more easily, halved
- 1 onion medium, cut into chunks
- 3-4 garlic cloves, minced
- 1/2 cup parsley chopped, fresh
- kosher salt
- 1/2 teaspoon oregano dried
- 1/2 teaspoon Aleppo pepper (or 1/2 to 1 teaspoon red pepperflakes)
- 1/3 cup extra virgin olive oil
- lemon juice of two
Instructions
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Vegetable Kabobs on the Gas Grill
- Heat a gas grill to medium and oil the grates.
- Arrange the skewers on the heated grill and cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts.
Vegetable Kabobs in the Oven
- Heat your oven to 400 degrees F. Assemble the kabobs on a large sheet pan and roast on the center rack of the oven, turning occasionally, for 15 minutes or until the veggies are cooked through to your liking.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Microwaving Brussels sprouts briefly before skewering helps them pierce easier and cook evenly.
- Leftover vegetables should be cooled completely before refrigerating off the skewers to maintain freshness for up to 3 days.
- Serve with Romesco Sauce or similar dips for added flavor alongside the kabobs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6skewers
Amount Per Serving
Calories 1463 kcal
% Daily Value*
| Calories | 146.3kcal | 7% |
| Carbohydrates | 8.4g | 3% |
| Protein | 2.9g | 6% |
| Saturated Fat | 1.7g | 9% |
| Sodium | 17.8mg | 1% |
| Potassium | 484mg | 10% |
| Fiber | 2.6g | 10% |
| Sugar | 3.5g | 7% |
| Vitamin A | 959.8IU | 19% |
| Vitamin C | 41.1mg | 46% |
| Calcium | 40.5mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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