Veggie Shish Kabob with Thyme and Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
211 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Veggie Shish Kabob with Thyme and Garlic
Description
The recipe starts by cutting zucchini into half-inch half-moons and chunking onions and bell peppers into large pieces ensuring even grilling. Mushrooms and cherry tomatoes are left whole. The vegetables are tossed in a marinade of olive oil, minced garlic, dried thyme, balsamic vinegar, lemon juice, and kosher salt, which imparts a savory and tangy herbaceous note.
After marinating for 30 minutes, the vegetables are threaded onto skewers and grilled over medium-high heat. Frequent turning ensures even cooking and light charring without overcooking, keeping a slight crispness in the vegetables. The dish celebrates fresh, seasonal produce accented by garlic and bright herbs.
Leftovers store well refrigerated for a few days and can be reheated gently in the oven to preserve texture. Swapping dried thyme for fresh is also an option based on preference and ingredient availability.
Ingredients
- 1 zucchini
- 1 large red onions
- 1 red bell pepper
- 1 yellow bell pepper
- 20 button mushrooms
- 20 cherry tomato
vegetable shish kabob marinade
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 tsp thyme see notes, dried
- 3 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1 lemon juice of
Instructions
- Cut the zucchini into 1/2-inch thick half moons. cut the red onion and the bell peppers into large chunks. Make sure the mushrooms and tomatoes are clean and keep them whole.
- Place all the vegetables in a bowl. Add the olive oil, minced garlic, dried thyme, balsamic vinegar, salt and lemon juice. Stir and make sure all the vegetables are coated with the marinade. Let the veggies marinate for 30 minutes.
- Meanwhile, preheat the grill to medium high.
- Once you're ready to grill, thread the vegetables on metal or wooden skewers. Place them on the grates and grill for 10 minutes, flip a few times to make sure they cook evenly.
Notes
- Substitute 1 tablespoon of fresh thyme for the dried thyme if preferred for a fresher herby flavor.
- Grilling time may vary based on vegetable thickness and grill heat; adjust accordingly to avoid overcooking.
- Store leftovers in an airtight container refrigerated for up to 3 days and reheat in the oven at 300°F for 10-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 605mg | 25% |
| Potassium | 783mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1521IU | 30% |
| Vitamin C | 140mg | 156% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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