Lemony Grilled Vegetable Kabobs 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 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

Categories     Side Dish

Time 30m

Number Of Ingredients 12

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

GRILLED VEGETABLE KABOBS



Grilled Vegetable Kabobs image

Grilled Vegetable Kebobs take a few minutes to put together and are the perfect way to celebrate summer veggies!

Provided by Richa Gupta

Categories     Appetizer

Time 16m

Number Of Ingredients 14

2 tablespoons Olive Oil
2 tablespoons Melted Butter
3/4 teaspoon minced Garlic
1/2 teaspoon dried Parsley
1/2 teaspoon dried Basil
3/4 teaspoon Paprika
1/2 teaspoon Pepper
1 tablespoon Lime Juice
1 teaspoon Salt
2 Corn on the Cob (cut into 5 parts)
1 Red Bell Pepper (cubed)
.5 pound Mushrooms
.5 pound Cherry Tomatoes
1 Zucchini (cut into rounds)

Steps:

  • Prepare the grill and heat it for medium high heat cooking.
  • Whisk together all the ingredients for the marinade and pour them all over the veggies. Mix well. Let this sit for 10 minutes and then skewer the veggies.
  • Place the skewers on the grill. Cook till the vegetables are lightly charred (approx 2-2.5 minutes) and then flip them to cook the vegetables on the other side. Brush once with leftover marinade in the bowl while they cook. Once they are charred all over and tender, remove them off the grill and serve.

Nutrition Facts : Calories 195 kcal, Carbohydrate 17 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 653 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

LEMONY GRILLED VEGETABLE KABOBS



Lemony Grilled Vegetable Kabobs image

Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way. These veggie kabobs partner perfectly with the grilled meat of your choice.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 30m

Yield 12

Number Of Ingredients 12

zucchini
summer squash
cherry tomatoes
mushrooms
bell peppers
onion
12 (12-inch) skewers*
¼ cup olive oil
lemon, juiced
1 clove garlic, minced, or more to taste
½ teaspoon salt
ground black pepper

Steps:

  • Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
  • Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 4.2 g, Fat 4.7 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 101.2 mg, Sugar 1.3 g

LEMON-HERB GRILLED TOFU AND VEGETABLE KABOBS



Lemon-Herb Grilled Tofu and Vegetable Kabobs image

Make and share this Lemon-Herb Grilled Tofu and Vegetable Kabobs recipe from Food.com.

Provided by Mary Jenny

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup becel with avocado oil margarine, melted
2 tablespoons lemon juice
2 teaspoons chopped fresh rosemary leaves
1 large garlic clove (15mL)
1 teaspoon lemon peel, finely grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (350 g) package extra firm tofu, drained, patted dry and cut into 16 chunks
1 large red pepper
12 small cremini mushrooms, trimmed
1 medium zucchini, cut into 12 rounds
12 pieces sweet onions (about 1/4 medium onion)

Steps:

  • 1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.
  • 2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long). If using wooden skewers, soak in water at least 30 minutes prior to use.
  • 3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes.

Nutrition Facts : Calories 200.9, Fat 15.4, SaturatedFat 3.2, Sodium 443.7, Carbohydrate 9.2, Fiber 2.7, Sugar 4.7, Protein 9.9

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