Herb-Garlic Veggie Kabobs Recipe

  • on November 28, 2018
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1. 12 ounces/340 gram eggplant, cut into 1 1/2-inch pieces
2. 1/2 medium zucchini, cut into 1 1/2-inch pieces
3. 1/2 medium yellow summer squash, cut into 1 1/2-inch pieces
4. 8 ounces/226 gram button mushrooms, halved if large
5. 1 large red sweet pepper, cut into 1 1/2-inch pieces
6. 1 small red onion, cut into 1-inch wedges
7. 1/3 cup olive oil
8. 2 teaspoons lemon zest
9. 1/4 cup lemon juice
10. 2 tablespoons chopped Italian parsley
11. 1 tablespoon chopped fresh oregano
12. 6 cloves crushed garlic
13. 3/4 teaspoon salt
14. 1/2 teaspoon ground black pepper
15. Chopped Italian parsley for garnish
Prep:35 Minutes, Cook:15 Minutes, Ready In:1 Hours 50 Minutes
Directions :
1.place a resealable plastic bag in a shallow dish.add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. in a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. pour mixture over veggies. seal bag; turn several times to coat. marinate within the refrigerator for 1 to four hours. drain vegetables, discarding marinade. thread greens on 8 10- to twelve-inch skewers*, leaving 1/four inch among pieces.
2. for a gasoline or charcoal grill, grill skewers on the rack of a blanketed grill at once over medium heat for 15 to twenty minutes or until gentle and lightly charred, turning sometimes. garnish with extra parsley.
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