Best 4 Grilled Veggie Kabobs Recipes
**Grilled Veggie Kabobs: A Colorful and Flavorful Summer Treat**
As the sun shines brightly and the days grow longer, it's time to fire up the grill and indulge in the vibrant flavors of grilled veggie kabobs. These colorful skewers are a delightful symphony of roasted vegetables, each contributing its unique taste and texture to create a harmonious culinary experience. From the tender-crisp bell peppers and zucchini to the earthy mushrooms and juicy cherry tomatoes, every bite of these kabobs offers a burst of freshness and smoky goodness. Whether you're hosting a summer barbecue, planning a picnic, or simply looking for a healthy and delicious meal, these grilled veggie kabobs are sure to be a hit. With easy-to-follow recipes for both classic and creative kabobs, this article will guide you through the process of creating this delightful summer treat. Get ready to embark on a culinary journey that celebrates the beauty and bounty of fresh vegetables!
**Recipes:**
1. **Classic Grilled Veggie Kabobs:** This timeless recipe features an assortment of colorful vegetables, including bell peppers, zucchini, mushrooms, and cherry tomatoes, grilled to perfection and seasoned with a simple blend of olive oil, salt, and pepper.
2. **Mediterranean Grilled Veggie Kabobs:** Inspired by the vibrant flavors of the Mediterranean, this recipe incorporates aromatic herbs like rosemary and thyme, tangy feta cheese, and a drizzle of balsamic glaze, creating a kabob that is both savory and refreshing.
3. **Sweet and Spicy Grilled Veggie Kabobs:** For those who enjoy a touch of heat, this recipe combines the sweetness of pineapple and the spiciness of jalapeños, resulting in a kabob that is both flavorful and fiery. A sweet and tangy chili sauce adds an extra layer of complexity to this dish.
4. **Asian Grilled Veggie Kabobs:** This recipe draws inspiration from the bold flavors of Asian cuisine, featuring a marinade made with soy sauce, rice vinegar, ginger, and garlic. The kabobs are grilled until tender and then brushed with a sweet and sticky teriyaki glaze, creating a kabob that is both savory and slightly sweet.
5. **Loaded Grilled Veggie Kabobs:** For a more substantial meal, these kabobs are packed with protein-rich ingredients like grilled tofu, halloumi cheese, and chickpeas. Roasted red peppers, zucchini, and mushrooms add color and texture, while a drizzle of tzatziki sauce provides a cooling and refreshing contrast to the hearty ingredients.
GRILLED VEGGIE SHISH KABOBS
Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- MARINADE: Blend all ingredients together in blender for 1/2 minute.
- Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
- Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.
GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE
When it is to hot and you don't want to cook inside try exiting outside to the grill. A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days.
Provided by PaulaG
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In blender jar, combine all ingredients for the marinade except for sesame seeds.
- Blend completely, stir in sesame seeds.
- Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
- About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
- Allow vegetables to stand at room temperature for approximately 45 minutes.
- While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
- When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
- Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
- Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
- Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
- Baste frequently with remaining marinade.
- When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
- Serve the chicken kabobs over the rice.
- The cook time does not include the marinade time for the meat.
GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE
Always loved the taste of Greek Yogurt sauce that accompanies Chicken Souvlaki and Gyros. Created this recipe so that I could enjoy it at home.
Provided by Cookingrvc
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For yogurt sauce: Mix all ingredients and refrigerate overnight.
- For chicken and veggies: Cut chicken breasts into 2" pieces.
- Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
- Remove chicken from marinade--discard marinade.
- Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
- Preheat grill until hot.
- Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
- Grill chicken until cooked, basting occasionally.
- Veggies are done when they're tender and darkened around the edges.
- Brush both sides of pita with olive oil and grill for 3 minutes each side.
- Serve chicken, veggies, and potatoes with yogurt sauce and pitas.
GRILLED VEGGIE KABOBS
Serve this very colorful side dish with any meal this summer! It's simple and fresh, and it'll perk up any summertime dinner plate. Kathy Franklin - Antioch, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 kabobs.
Number Of Ingredients 7
Steps:
- On four metal or soaked wooden skewers, alternately thread the corn, onion and peppers. Brush kabobs with oil. Combine the chili powder, salt and sugar; sprinkle over kabobs. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 10-12 minutes or until crisp-tender, turning occasionally.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Use firm vegetables. Softer vegetables, like zucchini and tomatoes, will become mushy when grilled. Choose firm vegetables that can hold their shape, like bell peppers, onions, and mushrooms.
- Cut vegetables into uniform pieces. This will help them cook evenly. Aim for pieces that are about 1-inch thick.
- Marinate the vegetables. Marinating the vegetables in a mixture of olive oil, herbs, and spices will add flavor and help them stay moist while grilling.
- Skewer the vegetables. Use metal or wooden skewers to skewer the vegetables. Metal skewers are reusable, while wooden skewers are disposable. If using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
- Grill the vegetables over medium heat. This will help them cook evenly without burning. Cook the vegetables for 8-10 minutes, or until they are tender and slightly charred.
- Serve the vegetables immediately. Grilled vegetables are best served immediately, while they are still hot and flavorful.
Conclusion:
Grilled veggie kabobs are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a summer cookout or a quick and easy weeknight meal. With a little planning and preparation, you can create delicious grilled veggie kabobs that your family and friends will love.
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