Grilled Veggie Kabobs
Grilled veggie kabobs have an irresistible smoky flavor, layers of vibrant colors, and just the right amount of charred goodness.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup olive oil (plus more for brushing the grill)
- 2 tablespoons red wine vinegar
- 1 garlic clove (grated)
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 red onions (cut into 1-inch chunks)
- 1 10 ounce container baby bella mushrooms
- 2 bell peppers (cored, cut into 1-inch chunks)
- 2 zucchini (halved lengthwise cut into 1-inch chunks)
- 1 10 ounce container cherry tomatoes
Instructions
- 1
In a large bowl, whisk together olive oil, red wine vinegar, garlic and Italian seasoning. Add the onions, mushrooms, peppers, zucchini and tomato and toss gently to combine. Marinate for at least 30 minutes or overnight.
- 2
Using an alternating pattern, skewer the marinated vegetables onto the skewers. You should end up with about 12 kabobs.
- 3
Preheat a grill pan or gas grill over medium heat (350°F). Brush the grates or grill pan with a little olive oil. Season the kabobs with salt and pepper, then brush them with more of the olive oil and vinegar mixture. Grill (in batches if necessary) for about 6 minutes on each side, or until the vegetables are tender and have visible grill marks.
- 4
Brush any remaining olive oil mixture on top of the kabobs before serving.