Marinated Veggie Kebabs
"A healthy dish bursting with flavor."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 bell peppers, cut into 1 inch chunks
- 2 small eggplants, cut into 1 inch chunks
- 10 button mushrooms (or mushrooms of your choice)
- 2 medium yellow onions, peeled and cut into 1 inch chunks
- 1⁄4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 5 cloves garlic, peeled and chopped
- 3 tablespoons olive oil
- salt
- cracked pepper
directions
- Put the vegetable pieces into a large bowl.
- Combine remaining ingredients in another bowl and whisk until blended.
- Pour marinade over veggies and toss to coat.
- Cover bowl and marinate in refrigerator for several hours or overnight.
- Drain vegetables, reserving marinade.
- Thread the vegetables onto metal skewers.
- Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally.
- Baste with the marinade several times during the cooking process.
- These are also excellent grilled on the barbecue.
- Excellent with couscous or wild rice.
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Reviews
-
This recipe was so fantastic! We have used this maranade with several different variations of veggies (like green peppers, onions, corn on the cob, pineapple), and it always turns out great. A real kid pleaser, too! Thank you! -
Tasted great! Sweet and zesty! Next time I probably would've used 3-4 times as much marinade, though, because it would've tasted better that way. -
I made these tonight for the BBQ and they were most excellent. The marinade gave them a lovely tang, especially the eggplant. I substituted the mushrooms with courgettes and cut the olive oil down to 2 Tbsp. And there were enough left over for us to enjoy a repeat performance tomorrow night!
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We made these dynamite veggie kabobs last week-end. The marinade is majorly zesty and tangy. We braved the cold weather and grilled them outside. Incredible flavor and something we will make again. Thanks for sharing. -
I made these on the George Foreman last night, and they were FABULOUS!! The only thing I changed was to cut the olive oil to 2 Tbsp. Wonderful way to jazz up plain veggies. I will be making this often for summer barbeques! Thanks!:) ~Manda
Tweaks
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I made these tonight for the BBQ and they were most excellent. The marinade gave them a lovely tang, especially the eggplant. I substituted the mushrooms with courgettes and cut the olive oil down to 2 Tbsp. And there were enough left over for us to enjoy a repeat performance tomorrow night!
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
