Easy Vegetable Kabobs Recipes

Steps:

• Thread vegetables onto 12-inch skewers.
• In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
• Grease the grill rack very well.
• Place skewers on grill rack.
• Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
• Serve with reserved butter mixture.

Steps:

• In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Steps:

• Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
• Preheat an outdoor grill to medium heat.
• Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
• Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.

Steps:

• Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
• Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
• Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Steps:

• In a bowl, combine the first six ingredients; set aside. Place potatoes and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes; drain. , On metal or soaked wooden skewers, alternately thread the potatoes, zucchini, yellow pepper and tomatoes. Grill, uncovered, over medium heat for 8-10 minutes or until tender, turning and basting frequently with orange juice mixture.