Best Summer Veggie Kebabs Recipes

GRILLED VEGETABLE KABOBS

Grilled Vegetable Kabobs image

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

Time 30m

Number Of Ingredients 12

Ingredients

1 yellow squash or zucchini, cut into half moons
8 ounces baby bella mushrooms, trimmed
1 cup grape tomatoes
6 ounces brussels sprouts, halved,
1 medium onion, cut into chunks
3-4 garlic cloves, minced
1/2 cup chopped fresh parsley
kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon Aleppo pepper ((or 1/2 to 1 teaspoon red pepperflakes))
1/3 cup extra virgin olive oil
juice of two lemons

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

SUMMER VEGGIE KEBABS

Summer Veggie Kebabs image

Provided by Guy Fieri

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 baby bell peppers
2 large shallots, peeled, halved
1 chayote squash, seeded, cut into 1 1/2-inch chunks
1 yellow summer squash, cut into 1 1/2-inch chunks
4 flat metal skewers
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
2 tablespoons agave syrup
1/2 lemon, juiced

Steps:

Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes.
Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve.

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 VEGETABLE SKEWERS

Summer Vegetable Skewers image

Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.

Provided by Melissa Clark

Categories skewers and kebabs, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
Fine sea salt
2 fat garlic cloves, finely grated, pressed or minced
2 tablespoons minced fresh oregano or marjoram
1/4 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for serving
Lemon wedges, for serving
Flaky sea salt, for serving

Steps:

Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.