Grilled Vegetable Kabobs Recipe
These vegetable kabobs look wonderful because of the red, green and yellow colors and they taste pretty good too. The pineapple chunks are a clever ingredient to use. Their texture ensures they stay on the skewers and their sweetness and stickiness goes perfectly with the vegetables.
If you are using wooden skewers, don’t forget to soak them in water for a couple of hours before threading the vegetables, else they might catch fire on the grill. You can do this while you are marinating the vegetables in the vinaigrette.
These vegetable kabobs can be served as a side dish with any meat or fish or as part of a vegetarian dish.
First, decide whether you are going to use the vegetables detailed in the ingredients list or whether you would prefer to swap them for others. Anything which is not too dense will do, so consider eggplant or onion in addition to what is already there, or instead of some of the ingredients. The zucchini, mushrooms, pineapple and tomatoes do combine very nicely though, so you might wish to stick to those.
Once you have prepared the vegetables, it is time to marinate them in Italian vinaigrette to infuse them with an aromatic and appealing flavor. Either do this for a few hours or overnight if you would rather prepare the vegetables the day before.
This might be useful if you are going to have plenty of other prep work to do the following day. Once the marinating is done, just thread the vegetables and pineapple on to skewers and put them on the barbecue to allow the smoke to add an extra layer of flavor and the heat cook them to tender perfection.
Vegetable kabobs make a lovely side dish, or you can make them the star of the meal by adding some crusty bread or Spanish rice, or something else to round out the meal.
Whether you serve these on the skewers or remove them from the skewers and serve them on the plates, there is no doubt the flavor of these vegetable kabobs is going to impress you.
They are colorful and appetizing, and the fact they are on skewers makes them interesting to kids, so if you are looking for new serving ideas for veggies to tempt the kids and you do not want to mince them finely and hide them in your next spaghetti Bolognese recipe.
Grilled Vegetable Kabobs Recipe
- 1 ½ lbs zucchini in 1 inch slices
- ½ lb baby portobello mushrooms no stalks
- 10 pineapple chunks
- 14 cherry tomatoes
- 1 bottle Italian vinaigrette
- Wash the mushrooms, and then add them to the vinaigrette with the cherry tomatoes and zucchini.
- Chill in the refrigerator for 5 hours. Drain the vegetables and keep the marinade.
- Thread the vegetables and pineapple on to skewers and grill the vegetable kabobs over a moderate heat for 10 minutes, turning them a few times and basting them with the marinade.
- You can either serve the kabobs on the skewers or transfer them to a serving dish.
- For a more personal method of presentation, you could use long wooden skewers and serve the kabobs as a side dish.
One of the best things about this recipe is the smoky aroma they take on when cooked over a charcoal grill. Kabobs are always tasty whether you use meat, seafood or simply vegetables, so if you normally use chicken or beef to make them, use vegetables instead and see how delicious they are.
The marinade used here is very simple and all you need is a bottle of vinaigrette. So if you are going to fire up the barbecue and you are looking for a nice idea for a side dish, this one is well worthy of your consideration.
The vegetables and pineapple take on all the subtle flavors in the vinaigrette and the result kabobs are great.