Ingredients
Scale
- For the Kabobs:
- 1 large red bell pepper, cored, seeded, and cut into 1.5-inch chunks
- 1 large yellow or orange bell pepper, cored, seeded, and cut into 1.5-inch chunks
- 1 large green bell pepper, cored, seeded, and cut into 1.5-inch chunks
- 1 large red onion, peeled and cut into 1.5-inch chunks (try to keep layers together)
- 1 large zucchini, trimmed and cut into 1-inch thick rounds or half-moons
- 1 large yellow summer squash, trimmed and cut into 1-inch thick rounds or half-moons
- 8 ounces cremini or button mushrooms, stems trimmed, larger ones halved
- 1 pint cherry or grape tomatoes
- Optional: 1 small pineapple, cored and cut into 1.5-inch chunks (for a sweet and savory twist)
- Optional: Pre-cooked corn on the cob, cut into 1-inch rounds
- For the Marinade:
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
- 2 tablespoons balsamic vinegar (optional, for a deeper flavor)
- 3–4 cloves garlic, minced
- 1 tablespoon dried Italian seasoning (or a mix of dried oregano, basil, thyme)
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon Dijon mustard (helps emulsify the marinade)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- Optional: 1/4 teaspoon red pepper flakes for a hint of spice
Instructions
- Prepare the Vegetables: Wash and chop all your vegetables into roughly uniform sizes (around 1 to 1.5 inches). This ensures even cooking. If your mushrooms are large, halve or quarter them. Keep cherry tomatoes whole.
- Marinate the Vegetables: Place all the chopped vegetables in a large mixing bowl or a large resealable plastic bag. Pour the prepared marinade over the vegetables. Gently toss or seal the bag and turn to coat everything evenly. Let the vegetables marinate at room temperature for at least 30 minutes, or for more intense flavor, cover and refrigerate for 1-4 hours. If refrigerating, bring them to room temperature for about 20-30 minutes before grilling.
- Soak Skewers (if using wood): If you’re using wooden or bamboo skewers, make sure they have been soaking in water for at least 30 minutes. This prevents them from catching fire on the grill. Metal skewers do not require soaking.
- Assemble the Kabobs: Thread the marinated vegetables onto the skewers, alternating colors and types for a visually appealing and balanced kabob. Try to pack them snugly but not too tightly, allowing heat to circulate. Leave a little space at each end of the skewer for easier handling.
- Pro-tip for onions: Try to keep 2-3 layers of the red onion chunks together when skewering; they hold up better and offer a more substantial bite.
- Pro-tip for tomatoes: Cherry tomatoes can sometimes split. Skewer them carefully.
- Preheat the Grill: Preheat your outdoor grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates well and then lightly oil them using a paper towel dipped in high-heat oil (like canola or avocado oil) held with tongs. This prevents sticking.
- Grill the Kabobs: Place the assembled kabobs directly on the preheated, oiled grill grates.
- Cook for approximately 10-15 minutes in total, turning them every 3-4 minutes, until the vegetables are tender-crisp and have nice char marks.
- Cooking time will vary depending on the heat of your grill and the size of your vegetable chunks. Softer vegetables like zucchini and bell peppers will cook faster than denser ones if they were cut larger.
- If you have any leftover marinade, you can brush it onto the kabobs during the first half of grilling. Discard any marinade that has come into contact with raw vegetables after that point to avoid cross-contamination.
- Rest and Serve: Once cooked to your liking, carefully remove the kabobs from the grill. Let them rest for a few minutes before serving. This allows the juices to redistribute.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-250