Veggie Kebabs
Nothing could be faster, easier, or more delicious than kebabs on the grill. After the minimal prep work is done, Veggie Kebabs is on the table in only 6 minutes!! You can change them up however you would like — use different veggies, add chunks of steak or chicken, change the herbs, etc. For an easy family meal, a great party appetizer, or even a quick hearty lunch, these kebabs use the best of what summer has to offer.
Equipment
- 12 bamboo or metal skewers (if using bamboo, soak the skewers in water for 10-15 minutes so they do not burn)
Ingredients
- 2 small yellow squash or zucchini (or 1 of each), chunked
- 24 whole cherry tomatoes
- 2 small red onions, chunked
- 2 green, red or yellow peppers (or a mixture of the three), chunked
- 24 baby portabella (or small white button) mushrooms, whole
- 2 large slices crusty bread (optional) to thread in between veggies
- 2 tablespoons olive oil
- 8 large sticks rosemary, leaves torn off and stems discarded
- 3 cloves garlic, minced or pressed
- Salt and pepper to taste
Instructions
- Assemble the kebabs by alternating a chunk of squash (zucchini), a chunk of onion, pepper, mushroom, bread (if using), until you have 2 of each veggie on the skewer, then stick a whole cherry tomato on each end to hold everything on.
- Brush the vegetables with olive oil, and season each kebab with a sprinkle of minced garlic, rosemary, salt and pepper. Grill until the vegetables are tender (and the bread is toasted), about 6 minutes (making sure to turn them once or twice while they cook.)
Video
Notes
Soak those skewers: To prevent wooden skewers from burning during grilling, soak them in water for approximately 30 minutes before threading the veggies. This simple step will keep your kebabs intact and ensure even cooking.