Description
Colorful and healthy veggie kabobs grilled to perfection, perfect for a light summer meal or as a BBQ side dish.
Ingredients
Units
Scale
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 8 oz mushrooms, halved if large
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
- Add all the vegetables to the bowl and toss to coat evenly.
- Thread the vegetables onto skewers, alternating colors and types for visual appeal.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
- Remove from grill and serve immediately.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- You can add tofu or halloumi for extra protein if desired.
- Feel free to switch up vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
