Print Recipe

Grilled Vegetable and Mushroom Kebabs

Grilled Vegetable and Mushroom Kebabs are the perfect side dish anytime you have the grill going. You can use a variety of different vegetable combinations, they are so simple to prepare and grilling them gives them so much awesome flavor.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Servings: 4
Author: Olga's Flavor Factory

Ingredients

  • 2 small or 1 large zucchini sliced into 1/2 inch thick pieces
  • 1 large red bell pepper cut into 1 - 1 1/2 inch pieces
  • 1 small or 1/2 of a large yellow orange or green bell pepper, cut into 1 - 1 1/2 inch pieces
  • 1/2 of a large red onion cut into 1 - 1 1/2 inch pieces
  • 8 oz mushrooms large ones cut in half
  • 1/2 - 3/4 of a pint of cherry tomatoes
  • 1 garlic clove minced
  • 1 teaspoon dry herb mixture
  • 2 Tablespoon fresh herb mixture thyme, rosemary, parsley, green onions, dill, etc.
  • 1/4 cup olive oil
  • 2 Tablespoons vinegar balsamic, red wine or sherry kinds of vinegar, optional
  • salt ground black pepper, to taste

Instructions

  • Cut all the vegetables into the appropriate size, so that they all cook at the same rate. Place all the vegetables in a large bowl. Add the olive oil, minced garlic, dry herbs, fresh herbs and minced garlic. You can also add balsamic, red wine or sherry vinegar. Mix to combine.
  • Thread all the vegetables onto metal or bamboo skewers. You can place them on the skewers in any order, just make sure to end the skewer with a pepper or a mushroom. The zucchini, tomatoes, and onions may slide right off and then can go between your grill grates when you're flipping them over or taking them off the grill.
  • Preheat your grill on high for at least 15 minutes, covered. Clean the grill grates and then use a wad of paper towels dipped in oil and a pair of tongs to brush over the grill grates several times.
  • Place the kebabs on the hot grill, decrease the heat just a bit to medium-high and grill for about 15 minutes total, just until the vegetables and mushrooms are tender and as golden as you like them to be, turning them over halfway through.
  • Garnish the grilled kebabs with more fresh herbs.
  • Yields: 8-10 kebabs

Notes

Sometimes, I like to keep the mushrooms whole and place them on separate skewers and grill them longer, so they get a nice char, otherwise, the rest of the vegetables will be too mushy and falling apart.