Grilled Vegetable Kebabs Recipes

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GRILLED VEGETABLE KABOBS



Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

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

GRILLED VEGETABLE KEBABS



Grilled Vegetable Kebabs image

This is a great recipe. When I make the kebabs as a meal I serve them with a loaf of crusty italian bread. Sometimes I grill up some italian sausage to complete the meal. If there are any leftovers I use them in my recipe for pasta sauce. They are also excellent toppings for pizza.

Provided by Doanique

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 13

2 zucchini
2 yellow squash
2 green peppers
2 red peppers
1 lb mushroom
1 bulb of garlic
2 onions
1 lb grape tomatoes
1 cup olive oil
1/4 cup balsamic vinegar
fresh oregano or dried oregano
fresh basil or dried basil
fresh parsley or dried parsley

Steps:

  • cut up the vegetables in chunks and put in large bowl.
  • mix up the ingredients for the marinade (I vary the amounts of herbs to my taste).
  • pour the marinade over the vegetables.
  • cover the bowl with plastic wrap.
  • Refrigerate for at least 2 hours.
  • after marinating put vegetables on skewers.
  • grill for at least 10 minutes turning frequently.

GRILLED MARINATED VEGETABLE KEBABS



Grilled Marinated Vegetable Kebabs image

Provided by Food Network

Time 30m

Yield 8 servings or about 16 skewers

Number Of Ingredients 20

3 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons chopped fresh cilantro
2 tablespoons tomato paste
1 1/2 teaspoons honey
2 cloves garlic, minced
Salt, to taste
2 red peppers cut into 1 1/2-inch pieces
2 green peppers cut into 1 1/2-inch pieces
2 yellow peppers cut into 1 1/2-inch pieces
4 yellow onions cut into 1 1/2-inch pieces
2 large yellow squash cut into 1 1/2-inch pieces
2 large zucchini cut into 1 1/2-inch pieces
1 medium eggplant cut into 1 1/2-inch pieces
Marinade, recipe above

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.

GRILLED VEGETABLE KEBABS



Grilled Vegetable Kebabs image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

8 small cremini mushrooms
1 red or orange bell pepper, cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1/2 red onion, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

  • Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
  • Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
  • Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

GRILLED VEGETABLE SKEWERS



Grilled Vegetable Skewers image

My mother and I love to eat vegetables the most flavorful way-grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. -Susan Bourque of Danielson, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 medium ear fresh or frozen sweet corn, thawed and quartered
1 small zucchini, quartered
1/4 small red onion, halved
4 cherry tomatoes
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED FRUIT AND VEGETABLE KABOBS



Grilled Fruit and Vegetable Kabobs image

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Heat grill to low, 325 degrees 350 degrees .
  • Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
  • Combine all ingredients for marinade in medium bowl and mix well.
  • Brush marinade onto fruit and veggie kabobs.
  • Line grill with Reynolds Wrap® Aluminum Foil.
  • Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
  • Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

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