Vegetable Kabobs Recipes

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EASY VEGETABLE KABOBS

Tried these out this weekend and we thought they were fantastic. Good to go along with any grilled meat.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Easy Vegetable Kabobs image

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.

Nutrition Facts : Calories 238.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 210.3, Carbohydrate 7.4, Fiber 1.5, Sugar 2.6, Protein 2.3

8 small mushroom caps
2 small zucchini, cut into 8 slices
1 medium yellow bell pepper, cut into 1/2 to 3/4 inch pieces
1 small red onion, cut into 1 1/2 inch pieces
1/2 cup butter or 1/2 cup margarine, melted
1 tablespoon chopped fresh basil
1 teaspoon garlic powder

GRILLED VEGETABLE KEBABS

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



Grilled Vegetable Kebabs image

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.

8 small cremini mushrooms
1 red or orange bell pepper, cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1/2 red onion, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper

VEGETABLE KABOBS

Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Vegetable Kabobs image

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.

Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

VEGGIE KABOBS WITH HERB AND GARLIC MARINADE

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18



Veggie Kabobs with Herb and Garlic Marinade image

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.

2 medium red or white potatoes
1 cup firm or extra-firm tofu chunks
1 cup red, yellow or green bell pepper chunks
1 cup pineapple chunks
1 cup red onion chunks
1 cup white button mushrooms
1 cup zucchini or yellow squash chunks
1 cup cherry tomatoes
Marinade, recipe follows
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

GRILLED FRUIT AND VEGETABLE KABOBS

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 8 skewers

Number Of Ingredients 9



Grilled Fruit and Vegetable Kabobs image

Steps:

  • Heat a grill pan over medium-high heat.
  • For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
  • Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
  • For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.

2 large red bell peppers, cut into 2-inch pieces
1 large pineapple, peeled and cut into 2-inch pieces
1 large red onion, cut into 2-inch pieces
Olive oil, for drizzling
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cumin
Juice of 1 lime
1/2 bunch fresh cilantro chopped

A.1. VEGGIE KABOBS

Serve these tasty kabobs at your next barbecue.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 Servings

Number Of Ingredients 7



A.1. Veggie Kabobs image

Steps:

  • HEAT grill to medium-high heat. REMOVE stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil. MIX A.1. and preserves until blended. GRILL kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture.

1/2 lb. fresh mushrooms
1 red pepper, cut into 1-1/2-inch pieces
1 red onion, cut into 8 wedges
3 cups fresh pineapple chunks (1 inch)
2 Tbsp. olive oil
1/3 cup A.1. Original Sauce
2 Tbsp. apricot preserves

LEMONY GRILLED VEGETABLE KABOBS

Take summer veggies to the height of flavor on the grill. Grilling brings out their natural sweetness, and lends an irresistible smokiness you can't get any other way. These veggie kabobs partner perfectly with the grilled meat of your choice.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 30m

Yield 12

Number Of Ingredients 12



Lemony Grilled Vegetable Kabobs image

Steps:

  • Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
  • Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 4.2 g, Fat 4.7 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 101.2 mg, Sugar 1.3 g

zucchini
summer squash
cherry tomatoes
mushrooms
bell peppers
onion
12 (12-inch) skewers*
¼ cup olive oil
lemon, juiced
1 clove garlic, minced, or more to taste
½ teaspoon salt
ground black pepper

VEGETABLE BEEF KABOBS

This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10



Vegetable Beef Kabobs image

Steps:

  • Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

Nutrition Facts :

1-1/2 pounds beef top sirloin steak
2/3 cup white wine or beef broth
1/3 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon dried tarragon
18 small whole onions
3 to 4 small zucchini, cut in 1-inch slices
2 large sweet red peppers, cut in 1-inch pieces

VEGETABLE & LAMB KABOBS

Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!

Provided by My Food and Family

Categories     Lamb

Time 29m

Yield Makes 4 servings.

Number Of Ingredients 8



Vegetable & Lamb Kabobs image

Steps:

  • Heat grill to medium-high heat.
  • Thread meat and vegetables alternately onto 4 skewers.
  • Mix remaining ingredients; brush onto kabobs.
  • Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g

1 lb. boneless leg of lamb, cut into 1-1/4-inch chunks
2 small zucchini, cut into 3/4-inch-thick slices
1 red pepper, cut into 1-inch chunks
1 small red onion, cut into 1/2-inch-thick wedges
1/4 cup A.1. Original Sauce
1 Tbsp. lemon juice
2 tsp. dried oregano leaves
4 cloves garlic, minced

VEGGIE KABOBS

These kabobs are so easy to make. The grill helps the vegetables retain their fresh flavor, and the savory marinade shines through because it's brushed on while grilling.-Deb Anderson, Joplin, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 7 servings.

Number Of Ingredients 11



Veggie Kabobs image

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.

Nutrition Facts : Calories 71 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

2 tablespoons orange juice concentrate
2 tablespoon reduced-sodium soy sauce
4-1/2 teaspoons honey
1 teaspoon canola oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 medium red potatoes, cut into 1-1/2-inch chunks
1 teaspoon water
1 medium zucchini, cut into 1/4-inch slices
1 medium sweet yellow pepper, cut into 1-inch pieces
14 cherry tomatoes

BEST MARINATED VEGGIE KABOBS

Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 5



Best Marinated Veggie Kabobs image

Steps:

  • The night before, cut vegetables into bite-sized chunks.
  • Soak skewers overnight in water.
  • Marinade veggies overnight in airtight container in fridge.
  • Skewer and grill over hardwood or charcoal fire.

vegetables, of choice (peppers of a variety of colors, mushrooms, onions, broccoli flowerets, zucchini... whatever)
1/2 cup oil
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon fresh sliced ginger

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



Grilled Veggie Shish Kabobs image

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.

1/4 cup light soy sauce
3/4 cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
1/4 cup pineapple juice
12 cherry tomatoes
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut in 1 inch squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

FRESH CAPRESE VEGETABLE KABOBS

This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.

Provided by Nanners

Categories     Cheese

Time 1h40m

Yield 30 kabobs

Number Of Ingredients 9



Fresh Caprese Vegetable Kabobs image

Steps:

  • Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
  • In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
  • Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
  • Drain vegetables and thread onto skewers in desired pattern.

1/4 cup extra virgin olive oil
1 lemon, juice of
2/3 cup chopped fresh basil
1/2-3/4 teaspoon sea salt
fresh black pepper (several grinds, to taste)
2 pints cherry tomatoes
2 medium yellow squash, cut into bite sized wedges
2 (8 ounce) packages ciliegine fresh mozzarella cheese (little cherry sized)
bamboo skewer, 6 inch size

STEAK AND VEGETABLE KABOBS

Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.

Provided by diner524

Categories     Steak

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13



Steak and Vegetable Kabobs image

Steps:

  • In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
  • Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
  • Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
1 dash dried basil
salt and pepper, to taste
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

GRILLED VEGETABLE KABOBS

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 10



Grilled Vegetable Kabobs image

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.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

FRESH VEGETABLE KABOBS

These are quick and easy to prepare, and a fun way to eat vegetables- our kids love them! We like to put the kabobs on the grill, which we do a lot of in summer to keep from heating up the kitchen. - Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Fresh Vegetable Kabobs image

Steps:

  • On 4 metal or soaked wooden skewers, alternately thread the corn, zucchini and onions. Combine the butter, chives, parsley and garlic salt., Place skewers on a broiler pan; broil for 8-10 minutes, turning and brushing with butter mixture every 2 minutes.

Nutrition Facts : Calories 268 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 469mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

2 medium ears fresh corn, cut into 2-inch pieces
2 medium zucchini, cut into 1-inch pieces
8 fresh pearl onions or 1 package (8 ounces) frozen pearl onions, cooked
1/2 cup butter, melted
2 tablespoons minced chives
2 tablespoons minced fresh parsley
1/2 teaspoon garlic salt

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From therecipecritic.com


VEGETABLE KABOBS | CANADIAN LIVING
Food / Vegetable Kabobs; Vegetable Kabobs Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Vegetable Kabobs Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. For even cooking, thread the vegetables loosely onto skewers or place in grill basket. Portion size 4 servings; Credits : Canadian Living Magazine: …
From canadianliving.com


AIR FRYER VEGETABLE KABOBS | RECIPES FROM A PANTRY
Preheat the air fryer to 390 F (200C). Thread vegetables onto the skewers. Place skewers in air fryer and make sure they are not touching. Cook for 10 mins, turning skewers halfway through the cook time using tongs. Since air fryer temperatures can vary, start with less time and then add more as needed.
From recipesfromapantry.com


VEGETABLE KABOBS - FOOD AND RECIPE BLOG - LEMONS FOR LULU
In a bowl, toss the vegetables with garlic, olive oil, and vinegar. Allow mixture to marinate for 30 minutes. Preheat an outdoor grill to medium (be sure to spray the grates). Thread vegetables on skewers and grill for about 10 minutes, or …
From lemonsforlulu.com


VEGETABLE KABOBS | GIFT OF HEALTH
1 red Pepper: 1 green pepper: 1 orange pepper: 1 yellow pepper: 1 zucchini: 1 pack of mushroom: 1 pack extra firm tofu: 1/2 pack of soft silken tofu (6oz) 1 teaspoon of cumin powder
From giftofhealth.org


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