Herbed Vegetable Kabobs Recipe

Herbed Vegetable Kabobs Recipe
Herbed Vegetable Kabobs Recipe photo by Better Than Bouillon
Publisher Photo

Herbed Vegetable Kabobs Recipe

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Publisher Photo
Recipe provided by Better Than Bouillon.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Grill: 10 min.

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon Better Than Bouillon® Roasted Garlic Base
  • 2 medium zucchini, cut into 1-inch pieces
  • 2 medium yellow summer squash, cut into 1-inch pieces
  • 1 pound baby portobello mushrooms
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces

Directions

In a large bowl, whisk together first six ingredients; toss with vegetables. Let stand 10 minutes.
On eight metal or soaked wooden skewers, alternately thread vegetables; reserve marinade. Grill, covered, over medium heat until tender, 8-10 minutes, turning and brushing occasionally with reserved marinade. Yield: 8 servings
Originally published as Herbed Vegetable Kabobs in Better Than Bouillon 2017

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon Better Than Bouillon® Roasted Garlic Base
  • 2 medium zucchini, cut into 1-inch pieces
  • 2 medium yellow summer squash, cut into 1-inch pieces
  • 1 pound baby portobello mushrooms
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  1. In a large bowl, whisk together first six ingredients; toss with vegetables. Let stand 10 minutes.
  2. On eight metal or soaked wooden skewers, alternately thread vegetables; reserve marinade. Grill, covered, over medium heat until tender, 8-10 minutes, turning and brushing occasionally with reserved marinade. Yield: 8 servings
Originally published as Herbed Vegetable Kabobs in Better Than Bouillon 2017

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