VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
AIR FRYER VEGETABLE KABOBS
Steps:
- soak skewers in water for at least 10 mins before using.
- Preheat air fryer to 390F / 198C.
- Thread vegetables onto the skewers.
- Place skewers in air fryer and make sure they are not touching. If air fryer basket is small, you may need to cut the ends of the skewers to fit.
- Cook for 10 mins, turning half way through the cook time. Since air fryer temperatures can vary, start with less time and then add more as needed.
- Transfer veggie kabobs to a plate and serve.
- Preheat the grill (or barbecue) to medium.
- Oil the grill plate (make sure use an oil approved for your dietary considerations).
- Place kabobs on a griddle on the hot barbecue or grill.
- Cook for 2-3 mins on each side until they are cooked through.
- Transfer to a plate and serve.
Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GRILLED VEGETABLE KEBABS
Steps:
- Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
- Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
EASY VEGETABLE KABOBS
Tried these out this weekend and we thought they were fantastic. Good to go along with any grilled meat.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thread vegetables onto 12-inch skewers.
- In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
- Grease the grill rack very well.
- Place skewers on grill rack.
- Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
- Serve with reserved butter mixture.
Nutrition Facts : Calories 238.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 210.3, Carbohydrate 7.4, Fiber 1.5, Sugar 2.6, Protein 2.3
GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GRILLED VEGETABLE KABOBS
These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.
Provided by Suzy Karadsheh
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
- Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
- Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).
Nutrition Facts : Calories 146.3 kcal, Carbohydrate 8.4 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 17.8 mg, Fiber 2.6 g, Sugar 3.5 g, ServingSize 1 serving
EASY STEAK AND VEGETABLE KABOBS
Steps:
- Reserve 1/4 cup marinade for later use. Pour remaining marinade over meat in shallow dish; stir to evenly coat meat with marinade. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
- Grill 10 min. or until meat is done (160ºF), turning kabobs occasionally and brushing with reserved marinade for the last 5 min.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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VEGETABLE KABOBS - VEGAN HEAVEN
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Cuisine AmericanEstimated Reading Time 6 minsCategory Entrées, Side DishCalories 134 per serving
- Wash the vegetables and cut all of them into similar shaped pieces (see photos). Make sure they roughly have the same size and shape, so some pieces won't take longer than others on the grill. The corn cobs are pretty hard to chop, so make sure to use a sharp knife.
- Assemble the chopped vegetables onto the wooden skewers. Start and end with a piece of red onion. Alternate between red onion, different colored bell peppers, and zucchini. I also added one button mushroom and a piece of corn to each skewer.
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5/5 (2)Category Summer PicnicsCuisine American, BBQ, VeganEstimated Reading Time 5 mins
- Whisk all marinade ingredients together over low heat and simmer for 2-3 minutes or until slightly reduced.
- Pour marinade over vegetables and cover. Lightly shake to evenly coat all the veggies with the marinade.
- If using wooden skewers, soak in cold water while waiting for the grill to heat up and veggies to marinade. (about 30 minutes)
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From twohealthykitchens.com
5/5 (8)Total Time 5 minsCategory SnacksCalories 37 per serving
- For each veggie kabob, start by threading one or two blue/indigo/violet veggies onto the skewer, pushing them partway down.
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- Stir together melted butter, basil, and garlic powder; reserve 1/4 cup butter mixture, and set aside.
- Coat food rack with cooking spray; place on grill over medium-high heat. Place vegetables on rack.
- Grill, covered with grill lid, 20 to 25 minutes or until vegetables are tender, turning and basting with remaining butter mixture every 5 minutes. Serve with reserved butter mixture. Prep: 20 min., Grill: 25 min.
EASY VEGETABLE KABOBS - MEALS WITH MAGGIE
From mealswithmaggie.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 59 per serving
- If wooden skewers are not pre-soaked, soak them in water for 20-30 minutes before assembling kabobs. I did this in a cake pan that would fit the size of the skewer.
- Place vegetables in the large bowl with the marinade. Toss to coat. Option to let the vegetables marinade or just place them right on the skewers.
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- Remove skewers from water and drizzle oil over the portion of the skewer you’ll put the vegetables on. This helps to make loading the skewers easy.
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GRILLED VEGETABLE KABOBS - EASY ON THE SUMMER COOK - GOOD ...
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5/5 (1)Total Time 20 minsCategory Main CourseCalories 76 per serving
- Thread the vegetables onto metal skewers, alternating the vegetables to create a pretty pattern.
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VEGETABLE KABOBS - SIMPLE VEGAN BLOG
From simpleveganblog.com
Cuisine VeganTotal Time 25 minsCategory Side DishCalories 66 per serving
- Wash and chop the veggies into similar size pieces, that way they’ll cook evenly. Depending on the size of your veggies, you’ll need more or less.
- Skewer vegetables, alternating between red onion, mushrooms, zucchini, cherry tomatoes and yellow bell pepper.
- We cooked our kabobs on a griddle with a little bit of extra virgin olive oil (optional), but you can also grill them or cook them in a skillet (over medium-high heat) for 10 to 15 minutes each side or until golden brown. Remove from heat, add some salt and pepper to taste, some chopped chives for garnish (optional) and serve immediately.
- Best when fresh, you can keep the kabobs in a sealed container in the fridge for 3 to 4 days uncooked or 2 to 3 days cooked.
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From oursaltykitchen.com
Cuisine AmericanCategory Side DishServings 8Calories 87 per serving
- Prep the vegetables. For the zucchini and squash, trim the stem and blossom ends, then slice into half lengthwise. Slice each half into 8 one-inch half-moon shapes. For the bell peppers, divide in half and scoop out the seeds, then divide into quarters. Slice each quarter into 4 one-inch pieces. For the mushrooms, slice the largest mushrooms in half. You should have roughly 16 pieces of each vegetable to create 8 vegetable skewers.
- Combine the olive oil, red wine vinegar, lemon juice, lemon zest, oregano, thyme, salt and pepper in a one-cup measuring cup or lidded jar. Whisk or shake until the mixture is well combined.
- Pour the marinade over the vegetables, then toss until well combined. Marinate 15-30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
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Ratings 13Calories 167 per servingCategory Side Dish
- We usually put the vegetables that don't lose their size so much during cooking at the end, like corn, onion or mushroom. Leave a small space in between to ensure that the heat reaches all sides. If the veggies are pressed against each other tightly, you may need a longer time to cook them. Or even some will remain uncooked while for example, the cherry tomato will be vastly overcooked. Make sure to leave 1-2 inch free in both ends.
- In a separate bowl whisk together all ingredients: olive oil, garlic powder, basil, oregano, salt, and pepper. Use a silicone brush to generously cover the veggies with the marinade.
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