Monica Fink | Veggie Kabobs

Veggie Kabobs

veggie kabobs

Feel free to substitute any vegetables you have on hand…if you don’t care for mushrooms, try some cauliflower or small red potatoes.  If you have the time, let the veggies marinate for even longer than the suggested one hour…they will burst with flavor.

Marinade Ingredients:
2 tbsp olive oil
2 tsp chili oil
3 tbsp chopped rosemary
1/2 cup fresh red chilis, seeded and finely chopped
1/2 cup fresh green chilis, seeded and finely chopped
2 garlic cloves, peeled and crushed
Grated peel and juice of 2 lemons
Salt and pepper, to taste

Kabob Ingredients:
1 large red bell pepper, seeded and cut into small triangles
1 large yellow bell pepper, seeded and cut into small triangles
4 small zucchini, sliced 1/4-inch thick
12 cherry tomatoes
12 button mushrooms
12 wooden skewers


Mix all the ingredients for the marinade in a medium bowl and add the veggies.

Using a spoon, turn the veggies until they are completely coated with the marinade. Cover the bowl and refrigerate for 1 hour.

Divide the veggies among 12 skewers and grill for 3 to 5 minutes, brushing on extra marinade and turning occasionally. Remove from heat and enjoy.

Serves 6

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