Grilled Veggie Kabobs
Grilled Veggie Kabobs are the perfect side dish for all of your grilled meals! We love them on Meatless Monday too!
Prep Time 15 minutes
Cook Time 10 minutes
Soaking Time 30 minutes
Total Time 55 minutes
- 1/4 cup olive oil
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 zucchini quartered & sliced
- 1 squash quartered & sliced
- 1 cup cherry tomatoes
- 8 ounces cremini mushrooms
- 1 cup red onion rough chopped
- 1 green bell pepper rough chopped
- Salt and pepper to taste
Prepare your wooden kabob skewers by soaking in water for 30 minutes. Set aside.
Whisk together olive oil, garlic, lemon juice, oregano, basil, and thyme in a small bowl. Set aside.
Skewer your veggies onto the kabob skewers, then baste the seasonings on all sides using a pastry brush. Season with salt and pepper to taste.
Prepare your grill according to the manufacturer instructions. Place the kabobs onto the grill when there is no flame. Grill on each side for 5 minutes.
Remove from heat and serve immediately.
Calories: 172kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 822mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13548IU | Vitamin C: 57mg | Calcium: 94mg | Iron: 2mg