Grilled Vegetables
Garlic and Oregano Skewer Grill Vegetables
The flavors of the garlic and oregano used in this skewer grill vegetables recipe really stand out in the finished kabobs. You can use metal skewers if you have them instead of the bamboo ones. The combination of vegetables used in this grilled vegetables recipe is a good one because you have plenty of different colors and flavors.
You can either serve the veggies removed from the bamboo skewers or on the skewers. Some crumbled feta cheese over the top of the vegetables goes very well, as does a generous sprinkling of salt and black pepper. When making a marinade for grilled vegetables, between one and four hours is a long enough to let them soak up the flavors.
Marinated Veggies Grilled on Bamboo Skewers
Ingredients -
For the Bamboo Skewers:
4 red onions, quartered
1 summer squash in 1 inch pieces
2 zucchini, in 1 inch pieces
12 button or cremini mushrooms, stems removed
½ green bell pepper, seeded and in 1 inch pieces
½ cauliflower, in medium sized florets
½ yellow bell pepper, seeded and in 1 inch pieces
12 cherry tomatoes
For the Marinade:
(See Link): Herby Citrus Vegetable Marinade
Preparation:
For the Marinade:
Follow the marinade recipe directions then return for grilling directions. See link above under marinade.
Cooking:
Preheat the grill to medium.
Soak the bamboo skewers in cold water for half an hour.
Remove the vegetables from the bag and thread them on to the skewers. Leave a space between each vegetable piece so the air can circulate.
Grill for 20 to 25 minutes or until the vegetables are all tender and golden.
(Serves 8)
A picture of grilled skewer grill vegetables are first marinated in a garlic, oregano, and lemon marinade to bring out the wonderful flavor of these grilled vegetable kabobs that are so easy to prepare.
