Description
Delightful grilled veggie kabobs featuring seasonal vegetables marinated for a burst of flavor.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 zucchini, sliced into 1/3 inch slices
- 2 bell peppers, sliced into 1-inch pieces
- 1 onion, quartered into 1-inch chunks
- About 15-20 cherry tomatoes
- 1 ear of corn on the cob, cut into 1-inch rounds
- 10 mushrooms, cleaned and stems trimmed
Instructions
- In a large mixing bowl, combine olive oil, garlic powder, oregano, salt, and ground black pepper. Whisk until well blended.
- Wash and dry all your vegetables thoroughly.
- Add all the prepared vegetables into the bowl with the marinade, tossing gently to coat them evenly. Let the vegetables sit for at least 15 minutes to soak in the flavors.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- Thread vegetables onto the skewers in your preferred order, alternating zucchini, bell pepper, onion, cherry tomato, corn, and mushrooms.
- Heat your grill to medium-high heat, about 400°F (200°C).
- Place the kabobs on the grill, cooking for 10-12 minutes while turning every 3-4 minutes for even charring.
- Remove the kabobs from the grill and let them rest for a couple of minutes before serving hot, garnished with fresh herbs if desired.
Notes
Customize the marinade by adding lemon juice or red pepper flakes for extra flavor. Prepare vegetables a day in advance to save time.