Best Summer Vegetable Kabobs Recipes

SUMMER VEGETABLE KABOBS

Summer Vegetable Kabobs image

I know. I know...Another grilled summer vegetable recipe; but this one is quick and super easy. Saw this recipe in a flyer from one of our local hospitals (United Health Services).

Provided by Suzie

Categories Summer

Time 34m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 yellow squash
1 green pepper
1 red pepper
1 red onion
1/2 lb button mushroom
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt
pepper

Steps:

Wash veggies well; cut into 1-inch pieces.
Mix olive oil, vinegar, salt and pepper (to your liking) in a small bowl.
Combine dressing and veggies in a resealable plastic bag, toss to coat.
Marinate for at least 30 minutes.
Place veggies on wooden skewers and grill over medium-high heat for approximately 4 minutes on each side.
TIP: Soak wooden skewers in water at least one hour to prevent from buring on the grill.

SUMMER MIXED VEGETABLE AND BEEF KABOBS

Summer Mixed Vegetable and Beef Kabobs image

This kabob is like summer on a stick, with chunks of beef steak, zucchini and yellow squash basted with a zesty pesto sauce.

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 4 servings, two kabobs each

Number Of Ingredients 8

Ingredients

1/3 cup A.1. Original Sauce
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. lemon juice
1 boneless beef sirloin steak (1 lb.), cut into bite-size pieces
1 small zucchini, cut crosswise into 8 chunks
1 small yellow squash, cut crosswise into 8 chunks
1 large red pepper, cut into 8 pieces
1 medium red onion, cut into 8 wedges

Steps:

Soak eight 12-inch wooden skewers in water 30 min. Meanwhile, mix steak sauce, pesto and lemon juice until well blended; set aside.
Preheat grill to medium heat. Thread steak and vegetables alternately onto skewers. Remove 1/4 cup of the steak sauce mixture; brush evenly onto kabobs.
Grill 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing frequently with the remaining steak sauce mixture.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 7 g, Protein 24 g

SUMMER VEGETABLE KABOBS

SUMMER VEGETABLE KABOBS image

Categories Vegetable Side

Number Of Ingredients 9

Ingredients

12-inch-long wooden skewers
1/4 cup dry white wine $
1/4 cup honey
3 garlic cloves, minced $
2 tablespoons balsamic vinegar $
2 tablespoons olive oil $
1 1/2 teaspoons pepper $
1 teaspoon salt $
16 cups assorted cut vegetables

Steps:

Preparation 1. Soak skewers in water 1 hour. 2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade. 3. Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in âGuidelines and Cook Times for Vegetable Kabobsâ� below. 4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture. Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables. Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender. Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender. Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender. Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender. Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender. Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred. Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.