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Grilled Vegetable and Mushroom Kebabs

Olga's Flavor Factory
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 Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Side Dish
Servings 4

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.