Not all grilled kabob recipes are marinated but marinating vegetable kabobs gives them a beautiful flavor and there are plenty of different marinades to choose from. The following recipe combines orange bell pepper, which is halfway between the sweetness of yellow bell pepper and mildness of red bell pepper, with mushrooms, zucchini, and red onion, for plenty of color and a great flavor. The marinade is a combination of soy sauce, orange juice, ketchup, peanut oil and ginger, as well as a little garlic, for a sweet and sticky finish.
These kabobs have a mild Asian flavor, because of the marinade, and they are good served with noodles or rice if you want to serve them as an entree as opposed to as a side dish. These honey and orange flavored vegetable kabobs are simple to make and they are cooked on wooden skewers so you can turn them easily, for even cooking. Try to char them slightly because they look nice when you do.
If you enjoy an eastern taste, you will like these kabobs. Feel free to substitute different vegetables if you like but remember that some veggies take longer to cook that others so if you want to use harder vegetables, like yams or carrots, either parboil them first or give them longer on the grill.
Not only are these very flavorful but they are also a colorful option. The bell pepper, zucchini, red onion and mushrooms look very appetizing when combined like in this recipe, and you can either serve these as an appetizer, a main dish or a side dish. If you are offering them as a side dish, then consider what you are going to serve them with. A protein such as chicken, fish or steak would be a good choice, but because these veggie kabobs offer an Eastern flavor, you will want to ensure there is no clash with the flavors used on your protein.
Either add some Eastern flavor to it, to complement the kabobs, or else serve plain barbequed meat, poultry or fish, perhaps with a little butter or basic salt and black pepper as the seasoning. The combination will be perfect. If you prefer to make the kabobs the star of the dish, consider serving them with rice or noodles, and what you will have is a delightful vegetarian dish, offering perfectly balanced Oriental flavors which will please every palate.
The marinade used here is a very special one, featuring the typically Asian flavors of soy sauce, garlic, ginger and peanut oil, adding orange juice and honey for sweetness, as well as ketchup to round out the flavor and add more sweetness to contrast with the other flavors and make the marinade really tasty. Swap the peanut oil for another kind if you do not have any. The peanut flavor is subtle in peanut oil anyway, so you can swap it for another kind if you want. Sesame oil would work if you want the nutty flavor, or even canola or olive oil if you have that. The change in flavor will be minimal.
- 1 orange bell pepper
- 1 zucchini
- 1 red onion
- 6 oz button mushrooms
- 1 crushed clove garlic
- ⅓ cup soy sauce
- ⅓ cup orange juice
- ½ teaspoon ground ginger
- 1 tablespoon honey
- 3 tablespoons ketchup
- 3 tablespoons peanut oil
- Stir the garlic, soy sauce, orange juice, ginger, honey, ketchup, and peanut oil together in a 1 quart measuring jug to make a marinade.
- Trim the bottoms off the mushrooms, and then slice them in half vertically.
- Chop the red onion and bell pepper into 1 inch chunks.
- Cut the zucchini into ? inch slices and cut each slice in half.
- Arrange the vegetables in a shallow glass dish and pour the marinade over the top, stirring it a bit so everything is covered.
- Cover the dish and refrigerate the marinated vegetables for an hour.
- Soak wooden skewers in cold water while the vegetables marinate.
- Thread the vegetables on to the skewers and cook them over a moderately hot grill, turning them now and then so they cook evenly.
- When the vegetable kabobs are tender, serve them with rice or noodles.
These colorful and flavorful vegetable shish kabobs are easy to make. The vegetables are cut into chunks and then marinated in a delicious sweet and sticky sauce. If you want a stronger sauce flavor, you can baste the vegetable kabobs as they cook. This vegetable shish kebab recipe is perfect if the day is warm and you want to cook outside. As long as you soak the wooden skewers and marinate the veggies before you begin, you can cook these outdoors and maybe if you have space on the grill you can also cook the noodles or rice in a pan over the grill too, if you are feeling adventurous!
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