Grilled Veggie Kabobs

My friend Lisa recently asked if I knew of any good recipes for kabobs, and I figured that with a long 4th of July weekend coming up, this would be a perfect time to post about kabobs. I love grilling out, but I’m still waiting on one of those big, fancy grills. Ours is just a little thing (see below), but it works great for all things veggie. When making kabobs, the only thing I really use a recipe for is the marinade. Otherwise, it’s all personal choice. We use wooden skewers, and I do recommend soaking those in water for about 15 minutes before grilling. Also, it can get a little annoying filling up lots of skewers when all you really want to do is eat. So we’ll prepare about 6 or so kabobs and then divide the rest of the veggies up into little foil packets. We throw those on the grill while we’re eating, since they take a little longer. It’s a great way to plan ahead on lunches.

Here’s the basic format I follow for kabobs (sorry, no picture!).

Grilled Veggie Kabobs

  • about 4 cups of your favorite veggies …. some suggestions: bell pepper (cut into big chunks); baby red potatoes (I pre-cook these in the microwave for about 10 minutes — make sure to pierce a few times with a fork first); whole button mushrooms (or portabellos, chopped); cherry tomatoes; red onion (chopped into large chunks … also try shallots – they’re so sweet!); whole garlic cloves (peeled); zucchini or summer squash (cut into rounds)
  • 1-2 cups of protein (optional) … we’ve used seitan chunks; extra-firm tofu cubes; vegetarian sausage (cut into chunks)
  • 1 recipe Grilled Kabob Marinade

Grilled Kabob Marinade

  • 3/4 c. olive oil
  • 1/4 c. red wine vinegar
  • 1-2 garlic cloves, minced
  • 2 tsp. mustard
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried rosemary
  • salt and pepper, to taste

1. Whisk ingredients in a bowl and pour into plastic zip lock bag with veggies (from above). Mix and leave marinating in fridge for 2-4 hours, turning bag every so often.

2. Drain marinade into a bowl. Arrange veggies on skewers and grill, 10-15 minutes, basting with remaining marinade. If you have extra veggies and marinade, divide into little foil packets and grill for about 20-25 minutes.

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1 Comment

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One response to “Grilled Veggie Kabobs

  1. Lisa

    Thanks! This sounds great. I never thought to use potatoes or garlic in my kabobs. The foil baggies is a good idea too, because our grill is so little that we usually have to do about 3 or 4 batches to cook everything.

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