Griddled Glazed Vegetable Kebabs Recipes

Steps:

• Make the glaze: Cook the honey in a medium saute pan over medium heat until golden brown and bubbly, 2 to 3 minutes. Remove the pan from the heat. Add the soy sauce, vinegar, pearl onions, scallions and lemon zest and juice. Return the pan to the heat, add 1/4 cup water and a pinch of salt and cook until the onions are tender and the sauce is reduced, 5 to 8 minutes. Remove the onions and let them cool. Keep the sauce warm.
• Skewer the vegetables: Start each skewer with a pearl onion followed by alternating 3 pieces pepper with 3 pieces zucchini and finishing with another pearl onion. Arrange the skewers in a single layer on a baking sheet.
• Cook the vegetables: Preheat the grill for cooking at medium-high heat.
• Brush the skewers with the olive oil and sprinkle with salt. Place the skewers in a single layer on the hottest part of the grill. Cook for 2 to 3 minutes, then turn them on the other side and move them to a slightly cooler part of the grill if they are getting overdone. Cook until the vegetables are tender, an additional 3 to 5 minutes.
• Transfer the skewers in a single layer to a large serving platter and spoon the glaze over them. Sprinkle with the sesame seeds and serve.

Steps:

• Preheat a grill on medium-high heat.
• Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
• Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
• Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

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:

• cut up the vegetables in chunks and put in large bowl.
• mix up the ingredients for the marinade (I vary the amounts of herbs to my taste).
• pour the marinade over the vegetables.
• cover the bowl with plastic wrap.
• Refrigerate for at least 2 hours.
• after marinating put vegetables on skewers.
• grill for at least 10 minutes turning frequently.

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:

• In a medium bowl, stir ingredients together until smooth.
• Preheat grill or broiler.
• Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
• Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.

Steps:

• Cut the cheese into 2 1/2 cm cubes.
• Cut the onion and peppers into large pieces roughly the same size.
• Thread the cheese and vegetables onto the skewers.
• Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
• Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.