{"id":41005,"date":"2021-06-23T12:16:30","date_gmt":"2021-06-23T16:16:30","guid":{"rendered":"https:\/\/www.themediterraneandish.com\/?p=41005"},"modified":"2021-06-23T14:27:14","modified_gmt":"2021-06-23T18:27:14","slug":"vegetable-kabobs","status":"publish","type":"post","link":"https:\/\/www.themediterraneandish.com\/vegetable-kabobs\/","title":{"rendered":"Grilled Vegetable Kabobs (Two Ways)"},"content":{"rendered":"\n

Don’t miss my tips for these quick, perfectly Grilled Vegetable Kabobs<\/strong> with summer squash, mushrooms, onions, and brussels sprouts! You’ll love the bold Mediterranean flavors, thanks to a very simple marinade. Gas grill and<\/strong> oven instructions included<\/strong>. <\/p>\n\n\n\n

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Vegetable skewers for an easy side dish!<\/strong> <\/h2>\n\n\n\n

Vegetables are a huge part of my lifestyle year-round, but as we head into the warm summer months, we have so many more options to enjoy! I’m game for anything from ratatouille<\/a> to roasted vegetables<\/a>, but as it’s getting quite warm out, I can’t help but throw my veggies on the grill. Not only does it avoid heating up the kitchen, but it adds so much flavor!<\/p>\n\n\n\n

Depending on what vegetables I pick up from the farmer’s market, it’s either my grilled vegetables<\/a> platter or something like today’s marinated vegetable kabobs.<\/p>\n\n\n\n

The simple but flavorful Mediterranean-style marinade, combined with the appropriate heat from your grill, will create amazingly delicious kabobs. While you don’t want to burn these, they should be slightly charred in a few places before you remove them from the grill. I love to add some freshly made romesco sauce<\/a> for dipping the veggies as well. <\/p>\n\n\n\n

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Before we get to the recipe, let me cover a few basics that may be helpful to new cooks. <\/p>\n\n\n\n

What are the best vegetables for shish kabobs?<\/strong><\/h2>\n\n\n\n

The options for what veggies to skewer and grill are plenty. Aim for a variety of color and for veggies that will hold their shape well. Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I’ve also tried grilled brussels sprouts<\/a> on skewers and loved them! <\/p>\n\n\n\n

If you want to add a little sweetness to your vegetable skewers, you can include grapes, ripe figs, or pineapple. I just kept things simple and went for savory Mediterranean-style vegetable kabobs. <\/p>\n\n\n\n

The marinade <\/strong><\/h2>\n\n\n\n

Should you marinate vegetables? It’s not a must, but marinating your veggies for a few minutes before grilling is a wonderful way to boost their flavor. You can also marinated vegetables overnight in the fridge. In this recipe, the vegetable kabobs marinade combines some Mediterranean favorites, including good extra virgin olive oil<\/a>, lemon juice, garlic, fresh parsley and dried oregano. If you like a little heat, add a bit of Aleppo pepper<\/a> or red pepper flakes.<\/p>\n\n\n\n

How long to grill vegetable kabobs?<\/h2>\n\n\n\n

On a medium-heated gas grill, your vegetable kabobs will take about 10 minutes, turning as needed. Keep your heat to medium so that you can cook the vegetables without letting them become scorched or totally blackened. Some grill marks or charred parts are wonderful! Be sure to take the vegetables off the heat when they are just done, this way they do not burn or loose their crunch completely. <\/p>\n\n\n\n

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What you’ll need<\/strong> for this recipe<\/h2>\n\n\n\n

These seasoned vegetable skewers are made with fresh vegetables and a handful of seasonings. Quick, easy and flavorful!<\/p>\n\n\n\n