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Easy Grilled Veggie Kabobs

Easy Grilled Veggie Kabobs
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Ingredients

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  • 2 large zucchinis, cut into 1/2-inch thick rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 8 oz whole cremini mushrooms, stems removed
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish (optional)

Instructions

  1. Wash all the vegetables thoroughly. Slice the zucchini into rounds and chop the bell peppers and red onion into uniform 1-inch pieces. Keeping the sizes consistent ensures that everything cooks at the same rate.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and black pepper. This simple dressing will coat the vegetables and prevent them from sticking to the grill.
  3. Add all the prepared vegetables (zucchini, peppers, onion, mushrooms, and tomatoes) into the bowl with the marinade. Toss gently with your hands or a large spoon until every piece is evenly coated in the oil and herb mixture.
  4. Thread the vegetables onto skewers, alternating colors and types for a beautiful presentation. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
  5. Preheat your grill to medium-high heat. Place the kabobs on the grates and cook for 8 to 10 minutes. Turn them every few minutes to ensure an even char on all sides. The vegetables should be tender but still have a slight crunch.
  6. Remove the kabobs from the grill and place them on a serving platter. Sprinkle with fresh chopped parsley if desired and serve while warm.

Find it online: https://www.swiftydish.com/healthy/easy-grilled-veggie-kabobs/