Veggie Kabob Marinade Gluten Free Recipes
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
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.
VEGGIE KABOB MARINADE GLUTEN-FREE
Make and share this Veggie Kabob Marinade Gluten-Free recipe from Food.com.
Provided by consorte_bella
Categories Vegetable
Time 30m
Yield 50 veggie pieces (depending on size), 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together and shake well to blend. Let veggies sit in marinade for at least 2-3 hours.
Nutrition Facts : Calories 2060.8, Fat 218.3, SaturatedFat 28.3, Sodium 4109, Carbohydrate 26.9, Fiber 1.7, Sugar 18.7, Protein 9.1
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
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.
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- To use with grilled vegetables: brush both sides of your vegetables (zucchini, squash, Portobello mushrooms, eggplant, etc.) or vegetable kabobs with the marinade and season with salt. Grill over medium-high heat on both sides, rotating 90 degrees halfway through to get a nice cross-hatch, until nicely charred.
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