Summer Veggie Kebabs Recipes

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.

SIRLOIN AND SUMMER-VEGETABLE KEBABS WITH CHIMICHURRI

Sirloin and Summer-Vegetable Kebabs with Chimichurri image

When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers. Serve the grilled kebabs drizzled with zesty chimichurri, a thick fresh-herb sauce.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 14

Ingredients

1 pound beef sirloin tips (cut into 1 1/2-inch pieces)
2 tablespoons plus 2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper
1 medium zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
2 minced garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse salt

Steps:

Marinate beef sirloin tips in 2 tablespoons balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.
Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Grill for 7 to 8 minutes per side. Whisk together parsley, fresh oregano, garlic cloves, extra-virgin olive oil, balsamic vinegar, fresh lemon juice, and coarse salt. Drizzle sauce over kebabs.

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