The most delicious grilled veggie kabobs are charred on the BBQ or grill. They're marinated in delicious olive oil, rosemary, and balsamic garlic dressing, which gives them so much flavor! An incredible BBQ recipe that looks colorful and full of taste!
1. Protein - These vegetable kabobs don't have a lot of 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. Substitute Rosemary - You can substitute the rosemary with thyme or dill.Balsamic vinegar - You can replace this with a plain vinegar or, for even a more intense flavor, balsamic cream.Veggies - I choose these veggies because they'll all will give a great flavor to these kabobs. But they're definitely 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 simply are not cooked quickly enough.
carrots, kohlrabi, and beets. These vegetables do not bake quickly enough either
spinach, lettuce, spring onion, and chard. Leaves quickly wither on the BBQ. Not recommended.
uncooked potatoes. The potato is not done fast enough. Of course, you can choose to pre-cook them for 10 minutes, but they usually fall apart very 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 in small pieces.If you have a larder needle, you can prick the vegetables on the forehand. 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 (220 °C) in the oven.7. StorageMarinate - 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.Refrigerate - Eat the kebabs on the day of your BBQ. You can keep them in the refrigerator for the day after, but then there is a chance that they will discolor.Freezer - You cannot freeze these skewers.8. Nutritionvalues The total recipe is for four skewers. The nutritional values are calculated per kabob. It probably will be lower in reality though, because you don't use all the dressing in this recipe.
Clean all the vegetables and make sure you've got everything at hand.
Remove the seeds and stem and chop the bell pepper in chunks (8 pieces), about 1 inch (2 cm) length.
With a cheese slicer, slice 8 strips of zucchini. Keep them in water until use.
Cut the eggplant into 8 ½ inches (1 cm) thick slices.
Dry clean 8 mushrooms with a pastry brush or crumpled paper towel.
Mix for the marinade the oil, vinegar, rosemary, and garlic in a bowl.
Put all the vegetables for at least one hour in the marinade. Make sure you cover each piece of vegetable with oil.
Put the veggies on the stick. It looks great when you use opposite vegetables on each side of the skewer. In the middle, you can put the bay leaf and the cherry tomatoes.
Put the veggie kabobs on the grill until they are done.