Grilled Vegetables
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Cilantro and Garlic Marinated Vegetable Kabobs
These delicious grilled vegetable kabobs rely on a delicious marinade for their herby flavor and on the grill itself for the fact they are so juicy and mouthwatering. The marinade for these vegetable kabobs is a combination of garlic, cilantro, onion and more, and the vegetables are left to marinate for a few hours and then grilled until they are hot and tender. Keep the marinade for basting the vegetable kebabs with as they cook. Not only does this add more flavor but also it stops them from drying out and keeps them really succulent.
The combination of zucchini, mushrooms, and cherry tomatoes gives you different flavors and tastes, as well as different colors. These vegetables are naturally juicy and they grill very nicely. You could use eggplant instead of the zucchini if you want to, or perhaps add some chopped bell pepper for extra color. The key to great grilled vegetable kabobs is to use vegetables with a similar cooking time. You can grill carrots but they will take about forty minutes to soften, compared to seven or eight minutes for mushrooms. This is important if you are using skewers, unless you have different ingredients on different skewers.
Serve these vegetable kabobs alongside any meat or fish dish or even just as they are, perhaps with a mayonnaise-based dipping sauce on the side. If you are making these for vegetarians, they will really appreciate the clever marinade for vegetable kabobs. Serve them with rice or noodles for a complete meal. If you are using wooden skewers do not forget to soak them in water for half an hour before threading the vegetables on, unless you want them to catch fire on the grill! Metal ones get extremely hot so be careful when handling these and tell your guests not to touch the metal skewers for a while, until they have cooled down a bit.
Grilled Vegetable Kabobs in a Cilantro Marinade
Ingredients -
1 package button mushrooms
1 zucchini, in ⅓ inch slices
1 package cherry tomatoes
1 teaspoon minced garlic
⅔ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped cilantro
¼ cup minced onion
⅓ cup balsamic vinegar
Preparation:
Stir together the garlic, oil, salt, pepper, cilantro, onion and vinegar.
Slice the bottoms off the mushrooms and toss them with the zucchini slices and cherry tomatoes in the marinade.
Let the vegetables marinate for 2 hours, then thread them on to skewers.
Keep the marinade.
You will need to stir the vegetables a few times during the marinating time, to ensure they are covered all over.
Grill the vegetables, turning the skewers occasionally and basting them with the marinade.
(Serves 6)
Photo Description:
Look how colorful these grilled vegetable kabobs are. The vivid red of the cherry tomatoes makes them look so appealing and mouthwatering. You can cook vegetable kabobs without a marinade, or just with some butter or oil on them, but using a marinade for vegetable kabobs gives them extra flavor and helps to ensure they remain juicy throughout the grilling process. These zucchini, mushroom and tomato kabobs are simple to make and the marinade gives them such a great flavor. These made a delicious side dish or an entree for vegetarians, served with some rice, noodles, or a baked potato with sour cream.
