Ingredients
- Bell Peppers (red, yellow, green) – 2 of each
- Zucchini – 2 medium-sized
- Cherry Tomatoes – 1 pint
- Red Onion – 1 large
- Mushrooms (button or cremini) – 8-10 pieces
- Olive Oil – 1/4 cup
- Garlic – 2 cloves, minced
- Balsamic Vinegar – 2 tablespoons
- Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
- Fresh Herbs (such as rosemary, thyme, or basil) – 2 tablespoons, chopped
- Wooden or Metal Skewers – 10-12
Instructions
- Prepare the Skewers:
- If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Chop the Vegetables:
- Cut the bell peppers into 1-inch squares.
- Slice the zucchini into 1/2-inch thick rounds.
- Peel and cut the red onion into wedges.
- Leave the mushrooms whole or halve them if they are large.
- Marinate the Vegetables:
- In a large bowl, combine olive oil, minced garlic, balsamic vinegar, salt, black pepper, and fresh herbs.
- Add the chopped vegetables to the bowl and toss them until they are well-coated with the marinade.
- Allow the vegetables to marinate for at least 30 minutes to absorb the flavors.
- Assemble the Kabobs:
- Thread the marinated vegetables onto the skewers, alternating between different types of veggies for a colorful presentation.
- Preheat the Grill:
- Preheat your grill to medium-high heat (around 375°F to 400°F).
- Grill the Kabobs:
- Place the veggie kabobs on the preheated grill.
- Cook each side for about 5-7 minutes or until the vegetables are tender and slightly charred.
- Serve:
- Remove the kabobs from the grill and let them cool slightly before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg