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Vegetable Kabobs

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 garlic clove, peeled
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 8 medium fresh mushrooms
  • 2 small zucchini, cut into 1/2-inch slices
  • 2 small onions, cut into six wedges
  • 8 cherry tomatoes


  • In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper.
  • Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes.
  • Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil
Nutrition Facts
3/4 cup: 202 calories, 18g fat (2g saturated fat), 0 cholesterol, 598mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein.

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  • Janadele
    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.

  • voodoowitch
    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.

  • becky66
    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.

  • Troop1797Mom
    May 2, 2009

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