Vegetable Kabobs Recipe

4.5 4 3
Vegetable Kabobs Recipe
Vegetable Kabobs Recipe photo by Taste of Home
Publisher Photo

Vegetable Kabobs Recipe

Read Reviews
4.5 4 3
Publisher Photo
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 garlic clove
  • 1 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 8 medium fresh mushrooms
  • 2 small zucchini, sliced 1/2 inch thick
  • 2 small onions, cut into sixths
  • 8 cherry tomatoes
  • 4 wooden skewers (10 inches)

Directions

In a small bowl, mash garlic with salt to form a paste. Stir in oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto skewers; place in a shallow baking pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill for 10-15 minutes, turning frequently, or until vegetables are just tender. Yield: 4 servings.
Originally published as Vegetable Kabobs in Taste of Home Meals in Minutes Calendar Annual 1996, p5

Nutritional Facts

3/4 cup: 202 calories, 18g fat (2g saturated fat), 0 cholesterol, 598mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein.

  • 1 garlic clove
  • 1 teaspoon salt
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 8 medium fresh mushrooms
  • 2 small zucchini, sliced 1/2 inch thick
  • 2 small onions, cut into sixths
  • 8 cherry tomatoes
  • 4 wooden skewers (10 inches)
  1. In a small bowl, mash garlic with salt to form a paste. Stir in oil, lemon juice, Italian seasoning and pepper. Thread vegetables alternately onto skewers; place in a shallow baking pan. Pour garlic mixture over kabobs; let stand for 15 minutes. Grill for 10-15 minutes, turning frequently, or until vegetables are just tender. Yield: 4 servings.
Originally published as Vegetable Kabobs in Taste of Home Meals in Minutes Calendar Annual 1996, p5

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Reviews forVegetable Kabobs

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Janadele User ID: 7087902 20047
Reviewed Sep. 11, 2013

"Made over labor day holiday - next time I would double the garlic/lemon juice mixture so that there is more liquid to marinate."

MY REVIEW
voodoowitch User ID: 635464 46331
Reviewed Aug. 7, 2013

"I REALLY liked this. I didn't make kabobs though. I threw everything into a Ziploc bag to marinate and then broiled in a pan for about 18 minutes, stirring often. I loved the marinade. Just the right amount of lemon."

MY REVIEW
becky66 User ID: 1915904 48728
Reviewed Jun. 30, 2013

"This was a tasty and unique vegetable recipe. The only change I made (due to weather) was to broil them in the oven instead of grilling. I put them on a baking sheet lined with foil, and turned every few minutes."

MY REVIEW
Troop1797Mom User ID: 216817 46329
Reviewed May. 2, 2009

"This is an excellent recipe. Instead of using kabobs, I placed the vegetables in a grilling basket."

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