Grilled vegetable kabobs never tasted so good! Summer veggies are tossed with olive oil, balsamic vinegar and fresh herbs for tasty kebabs.
Course Side dishes
Cuisine American
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 4people
Author Lisa B.
Ingredients
1large red bell pepperseeded and sliced lengthwise, then in half
1zuchinnisliced about ¼ inch thick
1small summer squashsliced about ¼ inch thick
¾cupsliced cremini mushrooms
4-6asparagus spearscut to 3-3 ½ inches long
1/4cupolive oil
1/4cupbalsamic vinegar
¼cupchopped fresh herbsthyme, oregano, rosemary, basil. You can also sub 2 tablespoons dried
Salt and black pepperto taste
Instructions
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.