When making grilled vegetable kabobs, you can either thread different vegetables on to the skewers or make each kabob different. When looking at Recipes, vegetable kabobs always stand out as being healthy, colorful and tasty and in this recipe vegetable kebobs provide the color and flavor as a healthy accompaniment for whatever dish.
You can either remove the vegetables from the skewers before serving or let people take what they want from each skewer. Feel free to experiment with different vegetables too. You might want to try eggplant, mushrooms or even slices of corn on the cob to make colorful, tasty vegetable kabobs which everyone will love.
You will need a range of tasty vegetables to make these lovely kabobs, so get yourself onion, bell pepper, mushrooms, cabbage, zucchini and potatoes, and you are all set to make them. While the barbeque is heating up you can soak some wooden kabob skewers in cold water to prevent them igniting over the coals later. You can also parboil the potatoes. Because they are denser than the other vegetables, if you were to cook them all at the same time, the other veggies would be done before the potatoes, so they would still be hard.
This recipe is different because each skewer has a different vegetable on it, but parboiling still means you can put them all on the grill at the same time and have them all done simultaneously. To prevent some things being cooked before others have got there, parboiling them is the best method to use, then every vegetable on your kabobs is going to be ready at the same time.
The barbeque should be heated to medium-hot to cook these best. The best way to gauge how the heat of your barbeque is to hold your hand a couple inches above the grate. If you have to pull it away after 3 seconds the barbeque is medium-hot. Any longer, and it is not hot enough yet. You need to make a butter sauce to baste your kabobs, and the way to do this is to melt some butter in a pan and then add parmesan, garlic salt and thyme. Keep stirring until the butter is completely melted and the garlic salt and thyme have mixed well in the mixture.
Cook the skewers on the medium-hot grill and brush the butter mixture over them regularly. Keep an eye on them, to ensure they do not burn. A few char marks are alright but you do not want too much. The kabobs are done when all the vegetables are tender and they are charred in places, and then you can serve them with rice, bread or whatever you want. These are visually very pleasing, and they go nicely with any kind of meat, poultry or fish dish. Alternatively they make a great vegetarian entrée. Give each person some of the vegetables from each skewer. Another bonus of having different vegetables on each skewer is that if one does end up cooking quicker than the others, you can just remove it from the barbeque until ready to serve them all.
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 6 medium mushrooms
- ¼ head cabbage
- 1 small zucchini
- 6 new red potatoes
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ½ teaspoon dried thyme leaves
- Preheat the grill to medium high and soak some wooden kebab skewers in cold water for 30 minutes.
- Parboil the potatoes. Chop the onion, bell peppers, cabbage, and zucchini into 6 pieces each and thread each kebab skewer with a different vegetable.
- Melt the butter in a small pan and stir in the cheese, salt, and thyme.
- Grill the vegetable skewers 4 to 6 inches from the heat for 8 to 10 minutes, brushing often with the butter sauce.
- Turn the vegetable skewers until the vegetables are tender. Serve hot or warm.
These vegetable kabobs are so flavorful. The basting sauce is incredibly good. Despite only featuring 3 ingredients (mustard, garlic salt and thyme) the flavor is rich and exquisite. Vary the ingredients in this recipe if you want to because many vegetables grill wonderfully and make excellent kabobs. The nice thing about this recipe is it will work so well with different vegetables so get creative with whatever you use. Unlike many kabob recipes, this one makes them one vegetable at a time on their own skewer instead of alternating different veggies on the same skewer, for a slightly different presentation.
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