Grilledveggieshishkabobs Recipes

GRILLED VEGGIE KABOBS

Steps:

• You may also experiment with other food times such as chucks of garlic bread, Brussels sprouts, etc.
• Place potatoes in a saucepan in just enough water to cover them.
• Bring to a boil, reduce heat, cover and cook 5-10 minutes or just until slightly tender; drain.
• Thread veggies onto four skewers and brush with salad dressing.
• For enhanced flavor, allow to soak in dressing for 30 minutes or so before grilling.
• Place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals.
• Cover grill and cook 8-10 minutes or until veggies are tender and slightly browned, periodically brushing with additional salad dressing and turning occasionally.

GRILLED VEGGIE SHISH KABOBS

Steps:

• MARINADE: Blend all ingredients together in blender for 1/2 minute.
• Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
• Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

GRILLED VEGETABLE KABOBS

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.

GRILLED VEGETABLE KEBABS

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 FRUIT AND VEGETABLE KABOBS

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.

GRILLED VEGETABLE KABOBS

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).

GRILLED BEEF AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.