Description of this recipe:
These Vegetable Kebabs are a vibrant and flavorful celebration of garden-fresh produce, perfectly marinated and grilled to smoky perfection. This recipe is a testament to the idea that simple ingredients, when treated with care and imagination, can create a culinary masterpiece. Each kebab is a colorful mosaic of mushrooms, zucchini, bell peppers, and onions, infused with a tangy and herbaceous balsamic marinade that elevates their natural flavors.
Why you will love this recipe:
You’ll adore these Vegetable Kebabs for their simplicity, versatility, and incredible taste. They are incredibly easy to prepare, making them ideal for a quick weeknight dinner or a relaxed weekend barbecue. The recipe is adaptable to your personal preferences and dietary needs – feel free to swap out vegetables based on what’s in season or what you have on hand. More than that, these kebabs are a healthy and satisfying way to enjoy a wide variety of vegetables, ensuring that everyone at the table gets their fill of essential vitamins and nutrients. The balsamic marinade adds a complex depth of flavor that complements the natural sweetness of the vegetables, creating a harmonious balance that will tantalize your taste buds. Whether you’re a seasoned grill master or a novice cook, these Vegetable Kebabs are guaranteed to impress. The visual appeal of the colorful vegetables arranged on skewers makes them a stunning addition to any table, and their irresistible aroma will have everyone eager to dig in.
Ingredients:
- 2 cups mushrooms, whole – about 4 oz (cremini, button, or shiitake)
- 2 cups zucchini, cut in 1-inch circles – about 2 medium squash
- 2 cups bell peppers, cut in 1.5-inch squares – about 2 peppers (various colors for visual appeal)
- 2 cups onions, cut in 1-inch segments – about 2 small onions (red, yellow, or white)
Marinade:
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil (extra virgin)
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
Preparation:
Step 1: Prepare the Vegetables
Begin by thoroughly washing all the vegetables. For the mushrooms, gently wipe them clean with a damp cloth or paper towel to remove any dirt. If using larger mushrooms, you can halve or quarter them to ensure they cook evenly. Cut the zucchini into 1-inch thick circles. Trim the tops and bottoms of the bell peppers, remove the seeds and membranes, and cut them into 1.5-inch squares. Peel the onions and cut them into 1-inch segments. If using larger onions, you may need to separate the layers to ensure they cook through. Arrange the cut vegetables in separate bowls for easy access.
Step 2: Whisk the Marinade
In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, salt, black pepper, garlic powder, onion powder, dried basil, and dried parsley. Whisk vigorously until all the ingredients are well combined and the marinade is emulsified, creating a smooth and consistent mixture. Taste the marinade and adjust the seasoning as needed. You can add a pinch of red pepper flakes for a touch of heat or a squeeze of lemon juice for extra brightness.
Step 3: Marinate the Vegetables
Place the prepared vegetables in a large bowl or a resealable plastic bag. Pour the balsamic marinade over the vegetables, ensuring that they are evenly coated. Gently toss the vegetables to distribute the marinade, making sure that every piece is well saturated. If using a plastic bag, seal the bag tightly and massage the marinade into the vegetables. Allow the vegetables to marinate for at least 10 minutes, or ideally for one hour in the refrigerator. The longer the vegetables marinate, the more flavorful they will become.
Step 4: Preheat the Grill
While the vegetables are marinating, preheat your grill to 375°F (medium-high heat). If using a gas grill, turn on the burners to medium-high and allow the grill to heat up for about 10-15 minutes. If using a charcoal grill, light the charcoal and let it burn until the coals are covered with a layer of gray ash. Spread the coals evenly across the grill grate. Make sure the grill grate is clean and lightly oiled to prevent the vegetables from sticking.
Step 5: Assemble the Kebabs
Once the vegetables have marinated and the grill is preheated, it’s time to assemble the kebabs. Thread the marinated vegetables onto skewers, alternating the colors and textures for visual appeal. You can use wooden or metal skewers, depending on your preference. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Leave a small space between each vegetable on the skewer to allow for even cooking.
Step 6: Grill the Kebabs
Carefully place the assembled vegetable kebabs on the preheated grill. Grill for 9-10 minutes, then flip and cook for an additional 5-6 minutes, or until the vegetables are tender and slightly charred. Turn the kebabs occasionally to ensure even cooking on all sides. Brush the vegetables with any remaining marinade during the grilling process to enhance their flavor.
Step 7: Serve and Enjoy
Once the vegetables are cooked to your liking, remove the kebabs from the grill and let them rest for a few minutes before serving. Garnish with fresh herbs, such as chopped parsley or basil, for added flavor and visual appeal. Serve the Vegetable Kebabs as a main course or as a side dish alongside grilled meats, fish, or tofu.
COOKING Rating: Easy
Serving Suggestions:
- Serve with a side of quinoa or couscous for a complete and balanced meal.
- Pair with a light and refreshing salad, such as a Greek salad or a Caesar salad.
- Serve with a dollop of Greek yogurt or a drizzle of tahini sauce for added creaminess.
- Enjoy as a vegetarian option at your next barbecue or potluck.
- Serve over a bed of rice or pasta for a heartier meal.
Tips:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don’t overcrowd the skewers, as this can prevent the vegetables from cooking evenly.
- Marinate the vegetables for at least 10 minutes, or ideally for one hour, for maximum flavor.
- Preheat the grill to medium-high heat for best results.
- Turn the kebabs occasionally to ensure even cooking on all sides.
- Brush the vegetables with any remaining marinade during the grilling process to enhance their flavor.
- Use a variety of colorful vegetables for visual appeal.
- Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Squeeze a lemon wedge over the grilled vegetables for extra brightness.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information: (per serving, estimate)
- Calories: 150
- Protein: 3g
- Sodium: 200mg
Conclusion:
These Vegetable Kebabs are a delightful and wholesome way to enjoy the bounty of the garden. With their vibrant colors, smoky flavor, and simple preparation, they are sure to become a family favorite. Whether you’re grilling them outdoors on a warm summer evening or baking them in the oven during the colder months, these kebabs are a versatile and delicious addition to any meal. So, gather your favorite vegetables, whip up a batch of balsamic marinade, and get ready to experience a symphony of grilled goodness that will tantalize your taste buds and nourish your body. This recipe is a true testament to the fact that healthy eating can be both easy and incredibly delicious.
Questions and Answers:
Q1: Can I use other vegetables in this recipe?
A: Absolutely! The beauty of this recipe is its versatility. You can easily substitute or add other vegetables based on your preferences and what’s in season. Some great alternatives include cherry tomatoes, squash, eggplant, and portobello mushrooms. Just make sure to cut the vegetables into similar sizes to ensure even cooking.
Q2: Can I marinate the vegetables overnight?
A: While a short marinating time is sufficient, marinating the vegetables overnight can enhance their flavor even further. Just be sure to store them in the refrigerator to prevent spoilage. Keep in mind that some vegetables, like zucchini, can become a bit softer if marinated for too long.
Q3: Can I bake these kebabs in the oven instead of grilling them?
A: Yes, you can definitely bake these kebabs in the oven. Preheat your oven to 400°F (200°C) and arrange the kebabs on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the vegetables are tender and slightly browned, turning them halfway through the cooking time.
Q4: Can I add protein to these kebabs?
A: Of course! You can easily add protein to these kebabs by including cubes of tofu, tempeh, or grilled chicken or shrimp. Just make sure to marinate the protein along with the vegetables to infuse it with flavor.
Q5: What’s the best way to prevent the vegetables from sticking to the grill?
A: To prevent the vegetables from sticking to the grill, make sure the grill grate is clean and lightly oiled before placing the kebabs on it. You can also brush the vegetables with a little extra olive oil before grilling. Additionally, avoid overcrowding the skewers, as this can prevent the vegetables from cooking evenly and increase the likelihood of them sticking.
