Vegetarian Shish Kabobs Recipes

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.

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:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

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:

• Combine marinade ingredients and whisk thoroughly. Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinate, in refrigerator overnight, or at least 4 hours. Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is lightly browned. Brush on any additional marinade while grilling. May be served over a bed of brown and wild rice.

Steps:

• Heat grill to low, 325 degrees 350 degrees .
• Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
• Combine all ingredients for marinade in medium bowl and mix well.
• Brush marinade onto fruit and veggie kabobs.
• Line grill with Reynolds Wrap® Aluminum Foil.
• Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
• Transfer kabobs to plate to cool before serving.

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.

Steps:

• Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or just until tender. Cool., In a large resealable plastic bag, combine the apple juice, vinegar, basil, mustard, honey, soy sauce, oil, garlic and pepper. Add the mushrooms, red pepper, zucchini and cooked potatoes. Seal bag and turn to coat; refrigerate for 2 hours., Drain and reserve marinade. On four metal or soaked wooden skewers, alternately thread vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes, turning and basting occasionally with reserved marinade.