Description
Enjoy these flavorful Veggie Kabobs either grilled or oven-baked. A simple marinade enhances the natural flavors of the vegetables, making this dish a delightful and healthy addition to any meal.
Ingredients
Units
Scale
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon of any other salt, including Morton kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Vegetables:
- 8 ounces button mushrooms
- 1 red bell pepper, large
- 1/2 red onion
- 2 zucchinis, medium-sized, unpeeled
Instructions
- If using wooden skewers, soak them in water until ready to use. In a large bowl, mix together olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano for the marinade. Wipe mushrooms, cut bell pepper and onion into squares, slice zucchini. Add vegetables to marinade, mix well. Heat grill on medium-high. Thread vegetables onto skewers. Grill until tender, 4-5 minutes per side.
- Serve immediately.
Notes
- You can prep, marinate, and skewer the vegetables ahead of time. Store in the fridge for up to a few hours.
- Vary veggies and spices for different flavors. Try onion powder and ground cumin. Use garlic powder for better coating and grilling.
- To bake, place on parchment-lined baking sheet, bake at 425°F for 20-30 minutes, turn midway.
- Leftovers keep well in the fridge for up to 4 days. Reheat gently or serve cold.
Nutrition
- Serving Size: 1 kabob
- Calories: 72 kcal
- Sugar: 3g
- Sodium: 192mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
