THE BEST GRILLED VEGGIE KABOBS
These veggie kabobs are the perfect simple way to use up veggies! They have great flavor, go with anything and are delicious on the grill.
Provided by Sophia DeSantis
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Mix all the marinade ingredients in a shallow dish or pan and set aside. Alternatively, you can add them to a large plastic bag and marinate that way.
- Cut peppers, onion and zucchini into large chunks. The mushrooms and tomatoes should be small enough to put on whole.
- Add pieces of the veggies onto a kabob skewer. Any combo is fine, I used about 16 pieces of veggie per kabob.
- Add the skewers to the dish/pan or the bag if using that method.
- Allow the skewers to marinate while you prepare the sides. Allow them to sit at least 15-20 minutes. You can also make this the night before and allow to marinate overnight. The longer you marinate, the more flavor the kabobs will have.
- Cook the kabobs. I like using an outside grill because it gives a lot of flavor. I cooked them over a medium flame for 7 minutes on one side, then flipped and cooked another 7 minutes.
- You can also cook them on a pan or oven bake them. If you bake them I suggest baking at 400 for about 10-15 minutes.
- Serve with sides of choice! You can also put the veggies in a wrap or pita.
Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 222 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
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 WITH RICE
My husband and I like gardening, and these kabobs are a fun way to enjoy our fresh vegetables. They're so easy to make and they can grill right along the main course. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot heat. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place 1/2 cup rice on each place and top with two kabobs.
Nutrition Facts : Calories 171 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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
GRILLED ASIAN BEEF KEBABS OVER RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings (with additional beef for another meal)
Number Of Ingredients 10
Steps:
- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
- Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.
- Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.
GRILLED VEGETABLE KABOBS WITH RICE
Make and share this Grilled Vegetable Kabobs With Rice recipe from Food.com.
Provided by Christine
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine dressing, parsley and basil in small bowl; cover and chill.
- Alternate squash, onions, tomatoes and mushrooms on 8 skewers.
- Coat grill rack with cooking spray; place on grill over medium heat.
- Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.
- To serve, place 1/2 cup rice on each plate and top with 2 vegetable kabobs.
Nutrition Facts : Calories 190.2, Fat 0.9, SaturatedFat 0.2, Sodium 18.4, Carbohydrate 41, Fiber 4.5, Sugar 10, Protein 6.3
GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE
When it is to hot and you don't want to cook inside try exiting outside to the grill. A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days.
Provided by PaulaG
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In blender jar, combine all ingredients for the marinade except for sesame seeds.
- Blend completely, stir in sesame seeds.
- Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
- About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
- Allow vegetables to stand at room temperature for approximately 45 minutes.
- While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
- When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
- Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
- Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
- Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
- Baste frequently with remaining marinade.
- When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
- Serve the chicken kabobs over the rice.
- The cook time does not include the marinade time for the meat.
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