GRILLED MARINATED VEGETABLE KEBABS
Provided by Food Network
Time 30m
Yield 8 servings or about 16 skewers
Number Of Ingredients 20
Steps:
- In a medium bowl, stir ingredients together until smooth.
- Preheat grill or broiler.
- Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
- Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.
MARINADE FOR GRILLED VEGETABLES
Make and share this Marinade for Grilled Vegetables recipe from Food.com.
Provided by Barb G.
Categories Low Protein
Time 10m
Yield 1 Cup Marinade
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
- Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
- Yield 1 cup marinade.
Nutrition Facts : Calories 1376.3, Fat 144.8, SaturatedFat 20, Sodium 1187.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.4, Protein 1.2
CHICKEN SKEWERS (WITH CHICKEN KABOB MARINADE)
Juicy chicken in a mouthwatering marinade, skewered and grilled to perfection? SIGN ME UP! This grilled chicken marinade incorporates soy sauce, honey, beer, and delicious spices to give you tender meat for chicken skewers. Skewered with plenty of veggies - this grilled chicken marinade is literally the best!
Provided by Stephanie
Categories Chicken
Time 2h35m
Number Of Ingredients 19
Steps:
- Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
- In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
- While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
- Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
- Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
- Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
- Serve the skewers on their own or with your favorite side dish!
Nutrition Facts : Calories 343 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 53 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
MARINATED GRILLED VEGETABLES
You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
- While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
- When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
MARINATED GRILLED VEGETABLES
We camp out often in summer and do a lot of cooking over charcoal. These veggies go great with any grilled meat. Sometimes I also thread brown-and-serve rolls on skewers, brush with melted butter and cook them over the coals for 10-15 minutes. They get all crusty on the outside, yet stay soft in the center. It rounds out a super meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onions and carrots in water for 10 minutes or until crisp-tender; drain. In a large bowl, combine oil and seasonings. Add the vegetables; stir to coat. Cover and refrigerate for at least 1 hour. , Drain, reserving marinade. Place vegetables on a grill rack or thread vegetables alternately onto skewers. Cover and grill over medium heat for 15-20 minutes or until tender. Turn and baste with reserved marinade three times.
Nutrition Facts :
GRILLED MARINATED VEGETABLE KABOBS
These veggie kabobs are unbelievably easy and delicious. Marinated in Italian dressing and grilled until crisp-tender, these kabobs make a tasty accompaniment to any grilled meal.
Provided by MarthaStewartWanabe
Categories Low Protein
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Wash and cut peppers, onions and broccoli spears. With a damp cloth, gently wipe debris from mushrooms.
- Carefully spear vegetables onto bamboo skewers. I like to arrange the veggies in the order of pepper, onion, broccoli & mushroom. Note: If desired, you may soak the bamboo skewers in water before using, but I feel it is not necessary due to their being soaked well with the marinade.
- Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.
- Grill for 10-15 minutes over medium-high heat or until vegetables reach the desired crisp, done-ness.
- To serve, slide vegetables off the skewer onto each person's plate.
Nutrition Facts : Calories 221.4, Fat 13.8, SaturatedFat 2.1, Sodium 527.4, Carbohydrate 22.4, Fiber 6.3, Sugar 10.2, Protein 6.6
GRIDDLED GLAZED VEGETABLE KEBABS
Sticky vegetable skewers will brighten up any barbecue
Provided by Good Food team
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
- To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.
Nutrition Facts : Calories 93 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.07 milligram of sodium
GRILLED VEGGIE SKEWERS
Yummy way to eat grilled vegetables.
Provided by audrey
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g
LIME MARINATED VEGGIE SKEWERS
Steps:
- Soak 16 bamboo skewers in cold water for 30 minutes. In a blender, puree lime juice, garlic, red onion, salt, pepper and olive oil. Place all vegetables in a large bowl and pour marinade over. Let marinate at room temperature one hour, then drain vegetables. Place vegetables on skewers in a festive manner, alternating colors and shapes. Heat grill to medium high. Brush grill well, then wipe with oiled paper towel. Place vegetable skewers on grill and cook a total of 8-10 minutes to desired doneness, turning occasionally. Remove from grill and serve.
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21 VEGAN KEBAB RECIPES FOR YOUR NEXT BBQ PARTY - VEGAN
From veganfoodandliving.com
- Tempeh Shish Kebab. This popular dish from the Middle Eastern dish has been reimagined using tempeh in place of meat in this hearty vegan kebab recipe.
- Smoky Vegan Kebab Recipe. This smoky vegan kebab recipe features easy homemade seitan topped with an irresistible peanut sauce. They’re super meat and absolutely delicious served with fresh lime and herbs.
- Vegan Doner Kebab with Yoghurt Sauce. One of the things vegans often say they miss is tucking into a greasy kebab after a night out. But with a little imagination and some braised tofu, you can enjoy these delights of a doner kebab once again!
SIMPLE VEGETABLE MARINADE FOR KABOBS - LAURA FUENTES
From laurafuentes.com
- In a bowl, combine marinade ingredients. Lightly brush skewers with marinade and place them on the grill.
- Or, place loose veggies inside a zip bag and allow the marinade flavors to soak through for 30 minutes up to 4 hours. Then, poke veggies through a skewer and grill to perfection.
GRILLED VEGGIE KABOBS WITH BALSAMIC VINEGAR - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
VEGETABLE SKEWERS (SOUVLAKI) WITH HALLOUMI AND PITA BREAD - MY …
From mygreekdish.com
- To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
- Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
- Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
MARINATED VEGETABLE SKEWERS ON THE GRILL - SIMPLE VEGGIE …
From beingnutritious.com
- Make the marinade by combining all the marinade ingredients, and whisking until combined. Taste and adjust salt if needed.
- Place all the vegetables in a gallon sized zipper bag, and pour half of the marinade over the vegetables. Shake the bag to coat the vegetables.
SPICY THAI-STYLE GRILLED VEGGIE SKEWERS RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
- Place the cilantro, garlic, fish sauce, water, pepper, chili-garlic sauce in the bowl of a food processor; pulse to form a paste. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.
- Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have soaked in water for 30 minutes). Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.
MARINATED TEMPEH VEGGIE SKEWERS - VEGAN YACK ATTACK
From veganyackattack.com
- In a large mixing bowl, whisk together tamari, oil, sugar, lime juice, onion powder, chili powder, black pepper, oregano, cumin, and salt. Add veggies and tempeh to the bowl and toss to coat. Transfer coated mixture to a large FoodSaver Vacuum bag, vacuum the air out and seal it. Refrigerate for at least one hour or overnight, to marinate.
- Preheat grill to 375F, and assemble skewers by alternating a mix of veggies and tempeh on either soaked bamboo skewers or metal ones, as shown above. Grill for 5 minutes on at least three sides, or until grill marks are prominent and veggies slightly tender. If there is leftover marinade in the bag, brush it over the skewers as they cook.
- Serve skewers while hot, and if you have extra, remove the veggies from the skewers, tranfer them to another FoodSaver bag, and vacuum seal them, refrigerating or freezing them for later enjoyment!
GRILLED BALSAMIC MARINATED VEGETABLE SKEWERS RECIPE
From meatwave.com
- For the Vinaigrette: Whisk together balsamic vinegar, oil, parsley, lemon juice, garlic, mustard, and thyme in a small bowl. Season with salt and pepper. Place all vegetables in a large bowl, add vinaigrette, and toss to coat.
- For the Skewers: Skewer vegetables, alternating between zucchini, yellow squash, red onion, bell peppers, and tomatoes. Reserve any remaining vinaigrette in bowl.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers, turning, until vegetables are browned around the edges and beginning to soften, 5-8 minutes total. Transfer skewers to platter and spoon on reserved vinaigrette. Serve immediately.
GRILLED VEGETABLE SKEWERS WITH HERB MARINADE - CADRY'S KITCHEN
From cadryskitchen.com
- In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, dried parsley, dried basil, dried oregano, a generous pinch of salt, and a dash of pepper. (For the garlic, I like to use a Microplane zester, so that it's almost paste-like & easy to combine with the other ingredients.)
- Add the red bell pepper, cremini mushrooms, grape tomatoes, and zucchini to the mixing bowl. Use your hands to make sure the vegetables get evenly covered on all sides in the marinade. If it looks like there's not quite enough oil for the vegetables, you can add more to make sure all of the spices are evenly dispersed.
- Put the bowl with vegetables in the refrigerator, and let them soak in the marinade for 30 minutes to an hour. (If your refrigerator isn't large enough to hold a mixing bowl, the vegetables can go into a freezer bag instead to marinate.)
GRILLED MARINATED VEGETABLE KABOBS - SPEND WITH PENNIES
From spendwithpennies.com
- Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
MARINATED GRILLED VEGETABLE KEBABS RECIPE | EATINGWELL
From eatingwell.com
- Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a large bowl. Add tomatoes, mushrooms, zucchini and onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.
HEALTHY GRILLED VEGGIE KABOBS - EATPLANT-BASED
From eatplant-based.com
- Drain and press water from tofu. A helpful hint when grilling tofu, for either kabobs or tofu steaks, is to freeze the tofu first for at least 2 weeks. This makes the tofu much more firm which enables it to stay on the skewer much better. Freezing is not required for this recipe, but it's helpful.
MEDITERRANEAN GRILLED VEGGIE KABOBS - DEBRA KLEIN | EASY PLANT …
From debraklein.com
- Place wooden skewers on a flat tray with sides and cover with water. Soak skewers for a minimum of 30 minutes to prevent them from catching fire on the grill.
- Prepare Marinade: Zest lemon and squeeze out juice over medium sized bowl. Whisk in remaining ingredients and mix until everything is well incorporated. Set marinade aside.
- Prepare Veggies: slice zucchini and squash in half lengthwise and then into 1" pieces. Cut onion into quarters and then eighths, scrub mushrooms and snap off stems. Stem, seed and core peppers and then slice into pieces that are similar in size to the other veggies.
MARINATED TOFU AND VEGETABLE SKEWERS | FOODBYMARIA RECIPES
From foodbymaria.com
- Remove tofu from the package and press to remove as much liquid as possible. Cut Tofu into desired sized squares, place in a large mixing bowl, and set aside.
- Into a medium-sized bowl, combine all the spices (apart from the BBQ Sauce) and toss over the tofu and mix till all the tofu is well coated. To the bowl, add the BBQ sauce, combine and marinate in the fridge, covered for up to 1 hour.
GRILLED MOROCCAN VEGETABLE SKEWERS - NATASHASKITCHEN.COM
From natashaskitchen.com
- Put all ingredients into the food processor except for the cilantro, parsley and veggies. Pulse the marinade 5-7 times to mince the garlic.
- Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
VEGGIE KABOBS (MARINATED & GRILLED) - PLANT.WELL
From beplantwell.com
- Add to a large bowl along with the olive oil, balsamic and remaining ingredients and mix well. Allow to marinate for about 45-60 minutes if you have the time, the longer the better! You can stir this occasionally to better distribute the marinade.
- Place 6-7 bamboo wood skewers in water for at least 15 minutes so they won't burn on the grill.
GRILLED TOFU SKEWERS - VEGAN RECIPES BY VEGKITCHEN
From vegkitchen.com
- Combine marinade ingredients. Finely mince ginger and garlic, combine with remaining and ingredients, mix and set aside.
- Cut tofu into 1 ½”x2” (3.5x5cm) cubes. Add to marinade and toss to coat. Set aside while preparing remaining ingredients.
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