These vegetable kabobs are marinated in a simple combination of red wine vinegar and oil before being grilled to perfection. The mixture of colors used in this vegetable recipe makes the kabobs look really appetizing. Potatoes are rarely found on vegetable kabobs but they do these kabobs justice in this grilled marinated vegetables recipe.
A sprinkling of parmesan cheese over the kabobs finishes them off perfectly. These grilled veggies make a perfect side dish to any grilled meat recipe or grilled fish recipe or can be enjoyed by themselves. You might like to add some thyme, rosemary or sage to the marinade, for a more herby end result when making this grilled marinated vegetables dish.
The vegetables we are using to make these kabobs are zucchini, potatoes, squash, mushrooms, tomatoes, and bell pepper. If you wish to vary the vegetables used, then by all means go ahead, else you can stick to the recipe. The vegetables need to be chopped into pieces and then threaded on to skewers. You can use bamboo or metal skewers but if you are using bamboo ones soak them in water for half an hour first.
They will be soaking in a marinade later but ensure they are soaked beforehand to make sure the bamboo does not catch fire on the barbeque. For the marinating liquid you need to mix ¼ cup each of olive oil and red vinegar, then simply add the vegetables to this mixture and leave them for quarter of an hour while you get on with other things. You can light the barbeque while the veggies are marinating and let it get nice and hot. The kabobs will take between 10 and 15 minutes to cook, depending on the size of the pieces and the heat of the barbeque.
Just turn them once while they cook but keep an eye on them all the time because you do not want them to char too much. You might need to turn them more often if they seem to be charring too quickly. A little bit of charring is good but too much is something you will want to avoid. When they are done, you need to sprinkle some parmesan cheese over them and serve them nice and hot. The cheese will start to melt slightly. Use freshly grated parmesan, not the kind you buy powdered in the packages which bears very little resemblance to real parmesan cheese. These kabobs feature a Mediterranean flavor, because of the oil and vinegar marinade, as well as the parmesan you add at the end, and they are wonderful served with chicken or fish, or else you can just serve them as they are as an appetizer or as a light meal.
Some crusty bread or rice would be nice with these. Serve the vegetables on the skewers or take them off, as you prefer. Kabobs are unusual enough to tempt the kids to eat their veggies, and you might like to thread some pineapple chunks on these as well as the vegetables, to add that extra element of sweetness we all like. Some grapes would also work but use the seedless kind so you do not have to be picking out any pips.
- 3 zucchini
- 2 cans whole potatoes
- 3 yellow summer squash
- 12 oz whole mushrooms
- 1 package cherry tomatoes
- 1 red bell pepper
- Grated parmesan
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 4 slices bread
- ¼ cup olive oil
- Herbs and spices to taste
- Combine the vinegar and oil.
- Chop the vegetables into 1 inch chunks and thread them on to 4 skewers.
- Put them in a shallow dish and marinate them in the vinegar and oil mixture for 15 minutes.
- Preheat the grill to moderate and grill the vegetable kabobs for about 13 minutes or until they are slightly charred and soft.
- Turn them once.
- Sprinkle some parmesan over them and serve hot.
- Preheat the grill to 300 degrees F.
- Mix your favorite herbs and spices into the olive oil. Brush the flavored oil on to both sides of the bread. Place the bread slices on heavy duty foil on the top rack of the grill and grill until they are crisp and dry.
- This should take about 45 minutes.
- Let them cool completely.
- These croutons will freeze for up to 6 months so you can make extra if you like. and will have a wonderful flavor. Also excellent to do in a smoker grill.
These barbequed vegetable kabobs marinated in a red wine vinegar and olive oil mixture gives the traditional vegetables a lovely Mediterranean taste. The flavor is wonderful and these are is also easy to prepare. You just need to cut up the veggies and marinate them in oil and vinegar, then serve the kabobs with some parmesan cheese. As you can see from the photo, these kabobs are really colorful and appealing. They make a mouthwatering side dish or appetizer, and the smoky flavor from the barbeque is truly incredible. Once you have tasted the Mediterranean flavor accents in this dish you will want to make these kabobs again, for sure.
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