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square photo with vegan vegetable kebobs on a white plate, three. A blue towel in the back.

Mediterranean Vegetable Skewers

Andréa
Mediterranean Vegetable Skewers! These colorful and flavorful skewers are perfect for any backyard BBQ or summer gathering. Packed with fresh and seasonal veggies, these skewers are delicious and incredibly healthy. In addition, they are easy to make and can be customized to suit your taste buds.
Prep Time 15 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 1 hour 25 minutes
Course Dinner, Side Dish
Cuisine Mediterranean
Servings 4 persons
Calories 221 kcal

Equipment

  • Bbq or grill
  • 4 skewers

Ingredients
 

Veggie kabobs

  • 3 bell peppers red, yellow and green
  • 1 zucchini
  • 1 eggplant
  • 8 sun-dried tomatoes
  • 8 cherry tomatoes
  • 4 bay leaves fresh if you have
  • 8 mushrooms

Marinade

  • 4 tablespoons olive oil extra vierge
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons white balsamic vinegar white
  • 2 cloves garlic grated

Ingredients you need per step are listed below the step in Italic

Instructions
 

Preparation

  • Remove the seeds and stem and chop the bell pepper in chunks (8 pieces), about 1 inch (2 cm) in length.
    3 bell peppers
  • With a cheese slicer, slice eight strips of zucchini. Keep them in water until use.
    1 zucchini
  • Cut the eggplant into eight ½ inches (1 cm) thick slices.
    1 eggplant
  • Dry-clean eight mushrooms with a pastry brush or paper towel.
    8 mushrooms

Marinade

  • Mix the oil, vinegar, rosemary, and garlic for the marinade in a bowl.
    4 tablespoons olive oil, 1 tablespoon fresh rosemary, 2 tablespoons white balsamic vinegar, 2 cloves garlic
  • Put all the vegetables in for at least one hour in the marinade. Then, make sure you cover each piece of vegetable with oil.
    8 sun-dried tomatoes, 8 cherry tomatoes, 4 bay leaves

Grilling

  • Put the veggies on the stick. It looks great when you use opposite vegetables on each side of the skewer. You can put the bay leaf and cherry tomatoes in the middle.
  • Put the veggie kabobs on the grill until they are done.

NOTES

1. Protein - These vegetable kabobs don't have protein. You can add some meat like chicken or pork loin cubes. But if you want to keep it vegetarian/vegan, use tofu cubes on the skewer. You need to do some preparations before you can use the tofu. First, pat the tofu dry and then fry them in the pan for two minutes on both sides. Then prick them on the skewer.
2. Substitutions
  • Rosemary: You can substitute the rosemary with thyme or dill.
  • Balsamic vinegar: You can replace this with plain vinegar or balsamic glaze for a more intense flavor.
  • Veggies - I choose these veggies because they'll all give great flavor to these kabobs. But they're not the only vegetables you can use. You can substitute one or more veggies with red onion, baby potatoes, or small pieces of corn on the cob or replace 1 or 2 vegetables with this. If you use potatoes, use the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.
3. What not to use on the kabobs?
And what should you not use on your vegetable skewer:
    • All types of cabbage and broccoli. They are not cooked quickly enough.
    • Carrots, kohlrabi, and beets. These vegetables do not bake quickly enough, either
    • Spinach, lettuce, spring onion (scallions), or chard. Leaves rapidly wither on the BBQ. Not recommended.
    • Uncooked potatoes. The potato is not done fast enough. Of course, you can pre-cook them for 10 minutes, but they usually fall apart quickly (except for the baby potatoes).
4. Size matters - Make sure the zucchini, eggplant, and mushrooms are not too big. They cook a little less quickly than, for example, cherry tomatoes, sun-dried tomatoes, and bell peppers. So slice them into small pieces.
You can prick the vegetables on the forehand if you have a larder needle. This makes it easier to slide them onto the skewer.
5. Brush again - Keep the marinade and brush the veggies halfway through the grill time with the remaining oil for an even more intense taste.
6. No BBQ - If you don't want to BBQ, but you do want to make these skewers, grill them in a grill pan. Or you can put them in an oven dish and bake them for 30 minutes at 400 °F (ca. 200 °C) in the oven.
7. Storage 
  • Marinate: Since you are marinating the vegetables and covering them with oil, you can do so the night before. Prick them on the skewers no more than two hours before grilling, and keep them covered in the refrigerator until use.
  • Refrigerator: Eat the kebabs on the day of your BBQ. You can keep them in the fridge for the day after, but then there is a chance that they will discolor.
  • Freezer: You cannot freeze these skewers.
 
8.  The nutritional values are calculated per Mediterranean vegetable skewer. It will be lower in reality because you don't use all the dressing in this recipe.

Nutrition

Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 22mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3141IU | Vitamin C: 136mg | Iron: 2mg
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