Grilled vegetable kabobs never tasted so good! Summer veggies are tossed with olive oil, balsamic vinegar and fresh herbs for tasty kebabs.
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Towards the end of our trip to San Antonio, my husband and I were becoming a little disillusioned with the Riverwalk. After a few days of watching our money rapidly dwindle, we realized that a lot of the restaurants on the Riverwalk are targeting the tourists. The food doesn’t have to be that great and they can charge a lot of money because they are in a great location. While we were on one of the riverboat tours, I noticed what looked like a hole-in-the-wall Italian restaurant set back from the hustle and bustle of the main drag. Literally, it was a door built into a brick wall with a sign out front.
The restaurant lived up to it’s hole-in-the-wall image. Once you walk through the door in the brick wall, you go up a flight of stairs to a very small, cramped dining room decorated with old posters and Christmas lights. Several small, round tables were crowded around the perimeter of the room and a small stage was set up in a corner where a lady was singing jazz music. We took a booth along the wall that faced the stage and got very cozy with our neighbors.
My husband and started with an antipasto for one. Let me tell you I am glad we didn’t order the one for two, because a few minutes later the little man came out with a plate piled high with grilled vegetables, meats, and cheeses. Ohh, it was divine! It featured grilled summer squash, zuchinni, vidalia onion wedges, tomatoes and asparagus with two different types of cheese. I can honestly say I have never had a vegetable dish where I literally wanted to pick up the plate and lick it. I thought, if I can recreate this at home, I might actually eat more vegetables!
How to Make Grilled Vegetable Kabobs
If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.
For this recipe, I used cremini mushroom, yellow summer squash, red bell peppers, zucchini and asparagus. However, you can substitute any of you favorite veggies. Start by slicing your veggies about 1/4-inch thick. A mandonline slicer comes in very handy here.
Once your vegetables are sliced and your asparagus is trimmed, dump everything into a large plastic resealable bag. Add olive oil and balsamic vinegar. Chop up some fresh herbs — I used fresh thyme, oregano, rosemary and basil because that’s what I have in my garden. You can also used dried, but because dried herbs are more concentrated than fresh, you’ll want to use half of what the recipe calls for.
Add a generous helping of salt and pepper. Seal the bag, then shake until the vegetables are well coated. Let the vegetables marinate for at least 10 minutes, 30 minutes max.
I love to cook these on the grill, but you can also roast them in the oven at 350 degrees. Roast for 9 minutes per side, 18 minutes total, until the veggies are tender.
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Grilled Vegetable Kabobs
- 1 large red bell pepper seeded and sliced lengthwise, then in half
- 1 zuchinni sliced about ¼ inch thick
- 1 small summer squash sliced about ¼ inch thick
- ¾ cup sliced cremini mushrooms
- 4-6 asparagus spears cut to 3-3 ½ inches long
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- ¼ cup chopped fresh herbs thyme, oregano, rosemary, basil. You can also sub 2 tablespoons dried
- Salt and black pepper to taste
- Thirty minutes prior to grilling, soak wooden skewers in water to prevent burning. Preheat grill.
- Combine vegetables in a large bowl or resealable plastic bag. Season generously with salt and pepper.
- Combine olive oil and balsamic vinegar and pour over the vegetables. Add the chopped herbs. Toss vegetables with the oil, vinegar, herb mixture until thoroughly coated. Let vegetables marinate for at least 10 minutes, no more than 30.
- Thread vegetables onto skewers. Place over hot coals. Grill for nine minutes on each side, 18 minutes total, until vegetables are tender.