Grilled Vegetables
One of the Easiest Vegetable Kabob Recipes
Making your own vegetable kabob recipes is very satisfying. You can choose your preferred vegetables, a tasty marinade and thread them on to skewers in whatever color combination you like. Vegetable kabob recipes tend to be healthy as well as delicious. The following recipe for vegetable kabobs blends zucchini and mushrooms but feel free to use any vegetables you fancy, including squash, onion, bell pepper or anything else you want to use to make your kabobs.
These kabobs are marinated in garlic, lemon, parsley and more, to infuse them with a fresh flavor. The lemon juice and herbs go really well together and you can baste the kabobs as they cook to give them a stronger herby lemon flavor and to keep them juicy and succulent. If you have tried a grilled beef and vegetable kabob or a chicken shish kabob with vegetable chunks, you will love the following vegetable kabobs recipe because it is easy yet always gives great results.
You can soak these kabobs in the vegetable kabob marinade for up to twenty four hours, which means that if it is simpler and more convenient to make them ahead you can do that. Give them a minimum of three hours though, to allow the flavor of the marinade to soak into the veggies.
Lemon Herb Vegetable Kabob Recipe
Ingredients -
1 zucchini
8 oz button mushrooms
2 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
2 quartered bay leaves
2 minced cloves garlic
¼ cup lemon juice
4 strips lemon rind
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
Preparation:
First, make the marinade.
Whisk the lemon juice, wine vinegar, olive oil, salt, pepper, and garlic together in a small bowl.
Stir in the bay leaves, herbs, and lemon rind.
Cut the zucchini into 1 ½ inch cubes.
Clean the mushrooms and remove the stems.
Toss the vegetables with the marinade in a glass dish.
Cover the dish and let the veggies marinate for 3 hours or more in the refrigerator.
You can marinate them for up to 24 hours. Discard the bay leaves and lemon rind.
Thread the vegetables on to skewers and cook them over a moderately hot grill with the lid down for about 10 minutes or until the vegetables are tender.
Baste them with the leftover marinade as they cook, to keep them juice.
(Serves 4)
Photo Description:
The vegetable kabob marinade used here gives the vegetables the most wonderful taste and these vegetable kabobs make a delicious entree when served with rice, noodles or buttered couscous. They also make a nice side dish if you are cooking meat, fish, or poultry. Why not let people make their own kabobs, as shown in the photo, using the marinated vegetables? This is a good idea if you are marinating several kinds of vegetables and some people might not be so keen on one or two of the options. Also, letting people make their own kabobs is a lot of fun and a brilliant way to encourage the kids to eat their veggies.
