Shish kabobs are fun to make on the grill and this delicious vegetable shish kabob recipe combines the flavors of fresh vegetables with a tangy mustard basting sauce. A basting sauce keeps your shish kabob skewers moist and juicy whilst giving plenty of flavor to the dish.
There are lots of different basting sauce recipes which go nicely with pretty much any recipe for outdoor grilled vegetables but this mustard basting sauce is easy to make and gives a simple yet very flavorful finish to your shish kabobs. You can use different vegetables in this grilled vegetables recipe if you want but remember that hard vegetables must be parboiled to soften.
These kabobs feature bell peppers, zucchini, carrots, squash and onions. You can use any color bell peppers you want, either both the same or even 2 different color ones, and use baby or regular zucchini, and baby or regular carrots. The yellow squash used may be regular squash or you can use yellow scallop squash, also known as patty-pan squash. Pearl onion are ideal for this recipe because of their size, but if you are unable to get them then just use regular ones cut into 1/8ths so they end up about the same size as the pearl ones, albeit a slightly different shape. The vegetables are par-cooked before you barbeque them, then they just go on the barbeque to take on that lovely smoky aroma and flavor.
The next thing to do is make a basting liquid, and for that you will need olive oil, mustard, vinegar, salt and black pepper. You can boil the vegetables and make the basting sauce a day ahead if you wish, and that is perhaps something you will wish to consider if you are going to have a lot of other things to do on cookout day, or perhaps you have some cooked baby carrots and pearl onions, for example, left over from the previous day’s meal, and this recipe is great for using such leftovers.
While the barbeque is heating up you can thread the veggies on to skewers. Alternate them so each kabob has a similar amount of each vegetable. If you are planning to use bamboo skewers then soak them for half an hour beforehand, else you will run the risk of them igniting on the grill and your carefully made kabob vegetables falling through the grate.
The tasty Dijon mustard basting sauce can be brushed on to the kabobs before you start to cook them, so the vegetables soak up the lovely flavors in it. The point of using a basting sauce is to add flavor to the kabobs, but it also helps to seal in the moisture and keep your kabobs juicy. Serve these with rice or bread, or what about alongside some chicken or beef? If the weather has turned bad, simply cook these in a ridged griddle pan indoors, or else you can use an electric or gas grill if you do not have a charcoal grill.
- 2 large bell peppers cut into 16 pieces, 2¾ inch each
- 16 baby zucchini or ¾ lb zucchini
- 16 baby carrots or 8 oz carrots, peeled
- 16 baby yellow scallop squash or ¾ lb yellow squash
- 16 white or red pearl onions
- 2 tsp olive oil
- 1½ tbsp Dijon mustard
- 1½ tbsp white wine vinegar
- Salt and freshly ground black pepper to taste
- 8 12" bamboo skewers, soaked in water to cover for 1 hour
- Bring some water to the boil in a large saucepan. Add salt and cook the carrots for 1 minute. Add the zucchini and squash and cook for 5 minutes. With a slotted spoon, transfer the vegetables to a large bowl of ice cold water to stop them cooking. Drain them well in a colander then transfer them to a bowl. If you are using larger zucchini and squash, cut them into 32 pieces of ¾ inches each.
- Cook the onions for 4 minutes in the boiling water in the saucepan and, using the slotted spoon, place them in the ice-cold water. Drain them and peel, leaving the root ends intact. You can boil the vegetables a day ahead if you want to and store them chilled in sealable plastic bags.
- Whisk together the mustard, vinegar, oil, salt and pepper in a small bowl, to make the basting sauce. You can make this one-day ahead if you like and store it covered in the refrigerator.
- Prepare the grill. Thread the vegetables on to the skewers, alternating them.
- Brush one side of the kabobs with half the baste and grill, coated side down, on an oiled rack about 5 or 6 inches above glowing coals. Brush the kabobs with the remaining sauce and turn them over. Grill them for 5 minutes or more, until the squash is tender. You can alternatively use a hot, well-seasoned ridged grill pan or a lightly greased grill over a moderately high heat. Serve immediately.
These succulent vegetable kabobs are basted with a Dijon mustard mixture. This gives a very refreshing taste to these fresh grilled vegetable kabobs which are so easy to prepare and so quick to make. The vegetables are parboiled and just finished off on the barbeque, just cooking for enough time to infuse them with that wonderful smoky aroma the barbeque always offers. These make a nice side dish for any meat or fish, or you could serve them as an appetizer instead. The basting sauce adds so much incredible flavor and mustard goes so well with the veggies you are using in these.
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