Veggie Kabobs With Herb And Garlic Marinade Recipes
BEST MARINATED VEGGIE KABOBS
Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- The night before, cut vegetables into bite-sized chunks.
- Soak skewers overnight in water.
- Marinade veggies overnight in airtight container in fridge.
- Skewer and grill over hardwood or charcoal fire.
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GREEK VEGETABLE KABOBS
Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.
Provided by luvcookn
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingedients for the Herb Marinade -- and set aside.
- Cook eggplant in 1" boiling water for 3 minutes and drain.
- Cook carrots in 1" boiling water until just tender crisp and drain.
- Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
- Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
- Refigerate for 2 hours or overnight.
- Drain veggies and reserve marinade.
- Using 8 metal skewers, thread veggies, alternating varieties.
- Place on lightly greased grill, over low heat.
- Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
- Sprinkle lightly with salt before serving.
- Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
- Makes 8 skewers; 2 skewers per person.
- NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.
Nutrition Facts : Calories 734.6, Fat 42.1, SaturatedFat 5.9, Sodium 91.4, Carbohydrate 82.5, Fiber 15.8, Sugar 16.6, Protein 13.3
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