I’ve been wanting to grill up some veggies for weeks now.
In fact, they’ve been on the menu for about a month, with something happening each time to prevent it from actually happening. Things like the zucchini going bad. Or the tomatoes and peppers being used in another recipe.
And each time I realize what’s happening, it’s too late.
But not this week. THIS week, I planned ahead. I actually had it on the menu in the beginning of the week, so that the veggies couldn’t be used for anything else.
I made sure to stock up on a bounty of veggies; mushrooms (for The Hubster), peppers, tomatoes, zucchini, summer squash, and onions. I probably could have done some broccoli in there, too, but didn’t think of it until it was too late.
Actually, can you even use broccoli for a kebob?
We paired the vegetable kebobs with some Teriyaki Burgers. It was our very first meal that was 100% grill.
Next time we do kebobs, I’ll probably add some steak or chicken (or both) in with the veggies. That would make it an even easier dinner to pull together. One dish. One thing to pay attention to on the grill. And a whole lot less mess.
I’m also curious what other vegetables we could use. I had thoughts of potatoes (sweet or red), broccoli (is that legit?), cauliflower, and perhaps a pineapple chunk or two.
45 minPrep Time
10 minCook Time
55 minTotal Time
- 6-10 Bamboo Skewers, soaked in water for at least 30 minutes
- 2 medium onions, quartered and pulled in half
- 1 bell pepper, chopped into large chunks
- 1 pint cherry tomatoes
- 1 small zucchini, sliced in half lengthwise and then in 3/4" chunks
- 1 small summer (yellow) squash, sliced in half lengthwise and then in 3/4" chunks
- 6-12 mushrooms (we used button), rinsed and destemmed
- 1 tbs or fresh parsley, chopped
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbs lemon juice (about 1/2 lemon)
- 1/2 tsp mustard (dijon or brown)
- salt and pepper to taste
- Prep and chop veggies.
- Thread the vegetables onto the skewers, alternating so that each skewer has 1-2 of each vegetable. Transfer to a large baking dish.
- Continue to thread the vegetables until the vegetables are all gone or you run out of skewers.
- Combine parsley, oil, vinegar, lemon juice, mustard, salt and pepper in a jar and shake like crazy to combine. (You could also mix in a small bowl with a whisk if you prefer.)
- Pour over vegetable kebobs and let sit for 10-15 minutes.
- Heat grill to medium-high heat and let preheat for 5-7 minutes.
- Optional: Oil grill grate so that the veggies don't stick.
- Place kebobs on grill, turning, until vegetables are browned around the edges and beginning to soften, about 5 minutes per side.
- Transfer kebobs to platter and serve immediately.
Dairy free, gluten free, wheat free, corn free, soy free, egg free. (Could also be nightshade free by swapping out tomatoes and peppers.)