Grilled Veggie Shish Kabobs Recipes

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GRILLED VEGETABLE KABOBS

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10



Grilled Vegetable Kabobs image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
  • Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
  • Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

GRILLED VEGGIE SKEWERS

Yummy way to eat grilled vegetables.

Provided by audrey

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 4

Number Of Ingredients 13



Grilled Veggie Skewers image

Steps:

  • Soak skewers in water for 10 to 20 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
  • Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
  • Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g

8 wooden or bamboo skewers
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

MOM'S BEEF SHISH KABOBS

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14



Mom's Beef Shish Kabobs image

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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



Vegetable Kabobs image

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.

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

GRILLED FRUIT AND VEGETABLE KABOBS

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15



Grilled Fruit and Vegetable Kabobs image

Steps:

  • Heat grill to low, 325 degrees 350 degrees .
  • Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
  • Combine all ingredients for marinade in medium bowl and mix well.
  • Brush marinade onto fruit and veggie kabobs.
  • Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
  • Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

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