GRILLED VEGETABLE KEBABS
Steps:
- Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
- Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
GEORGIAN VEGETABLE KEBABS
A very simply seasoned dish using whole peppers, mushrooms and tomatoes. Tomatoes should be ripe but still firm (so they don't fall off the skewer). Use flat skewers if possible. Adapted from the Barbecue Bible. I've changed the number of tomatoes from 6 to 8, so they would come out even.
Provided by Chocolatl
Categories Peppers
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to high.
- Thread vegetables onto skewers, alternating like this: pepper, mushroom, tomato, mushroom, etc.
- Brush with olive oil and season with salt and pepper.
- Arrange on grill.
- Cook, turning with tongs, until nicely browned, 4-6 minutes per side, basting with oil.
- Squeeze lemon juice over vegetables and serve.
Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.6, Sodium 15.7, Carbohydrate 16, Fiber 5.3, Sugar 9, Protein 5.4
GRIDDLED GLAZED VEGETABLE KEBABS
Sticky vegetable skewers will brighten up any barbecue
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
- To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.
Nutrition Facts : Calories 93 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.07 milligram of sodium
HALLOUMI AND VEGETABLE KEBABS
Make and share this Halloumi and Vegetable Kebabs recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cheese into 2 1/2 cm cubes.
- Cut the onion and peppers into large pieces roughly the same size.
- Thread the cheese and vegetables onto the skewers.
- Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
- Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.
Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 8.3, Fiber 2.5, Sugar 5.3, Protein 1.9
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
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