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Grilled Vegetable Kebabs

Grilled Vegetable Kabob

Grilled Vegetable Kababs

Grilled vegetable kebabs are simply delightful. They naturally go well with summer and are a fun and tasty way to serve veggies. All you need are colorful veggies, bamboo skewers, and a grill. Also, don’t forget about grilled pineapple for a sweet summer treat. Get everything you need to know about easy summer kebabs here.

What you’ll need

1 red bell pepper

1/2 onion

12 white button mushrooms

1 zucchini

15 cherry tomatoes

2-4 tablespoons basil olive oil

1/2 tablepsoon Colorado salt

1 pineapple

12-15 bamboo skewers

Makes 12-15 servings

Turn on your grill to let it heat up while you prepare the skewers. Slice the red bell pepper, zucchini, and onion into small, bite-sized pieces and place in a large mixing bowl. Remove the stems from each mushroom and place the caps into the mixing bowl with the other veggies. Toss about 15 cherry tomatoes into the bowl and mix the veggies around. Start with 2 tablespoons of basil olive oil and toss with the veggies. Slowly add 1 tablespoon at a time of olive oil until all the veggies are covered. Toss the mixture with Colorado salt, to taste.

Add the veggies to the skewers in any order you’d like. Make sure each skewer is evenly dressed with the veggies. Grill for about 5-7 minutes on each side of the skewers. Plate and enjoy!

Grilled Skewered Kebab

To add a bit of sweetness to your kebabs, slice the pineapple vertically, and pierce them with a skewer. Grill each side for 2-3 minutes.

Grilled Pineapple

Enjoy!

Grilled Vegetable Kebabs

Serving Size: 12-15

Grilled Vegetable Kebabs

Ingredients

  • 1 red bell pepper
  • 1/2 onion
  • 12 white button mushrooms
  • 1 zucchini
  • 15 cherry tomatoes
  • 2-4 tablespoons basil olive oil
  • 1/2 tablespoon Colorado salt
  • 1 pineapple
  • 12-15 bamboo skewers

Directions

  1. Turn on your grill to let it heat up while you prepare the skewers.
  2. Slice the red bell pepper, zucchini, and onion into small, bite-sized pieces and place in a large mixing bowl.
  3. Remove the stems from each mushroom and place the caps into the mixing bowl with the other veggies.
  4. Toss about 15 cherry tomatoes into the bowl and mix the veggies around.
  5. Start with 2 tablespoons of basil olive oil and toss with the veggies.
  6. Slowly add 1 tablespoon at a time of olive oil until all the veggies are covered.
  7. Toss the mixture with Colorado salt, to taste.
  8. Add the veggies to the skewers in any order you'd like.
  9. Make sure each skewer is evenly dressed with the veggies.
  10. Grill for about 5-7 minutes on each side of the skewers.
  11. For the pineapple, simply cut the pineapple into slices, pierce the skewer vertically through each slice, and grill for 2-3 minutes.

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