Description
These Veggie Kabobs can be grilled or oven-baked, featuring a flavorful balsamic marinade and a colorful array of fresh vegetables. Perfect for a healthy and delicious meal!
Ingredients
Units
Scale
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (aged)
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Vegetables:
- 8 ounces button mushrooms
- 1 large red bell pepper
- 1/2 red onion
- 2 medium zucchinis, unpeeled
Instructions
- If using wooden skewers, soak them in water until ready to use. In a large bowl, combine olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano for the marinade.
- Prepare the vegetables: Clean mushrooms, cut bell pepper and onion into squares, slice zucchinis. Add vegetables to marinade, ensuring they are well-coated.
- Grilling: Heat grill to medium-high. Thread vegetables onto skewers. Grill until tender, 4-5 minutes per side.
- Serve: Enjoy hot or at room temperature.
Notes
- You can prep and marinate the veggies in advance, up to 2 hours before grilling.
- Vary veggies/spices to your preference, like yellow squash or different seasonings.
- Use garlic powder for better coating and grilling.
- To bake, place skewers on a lined baking sheet at 425°F for 20-30 minutes, turning midway.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently or enjoyed cold.
Nutrition
- Serving Size: 1 kabob
- Calories: 72 kcal
- Sugar: 3g
- Sodium: 192mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
