Side dish
Veggie Kabobs (Grilled Vegetable Skewers)
Grilling veggie kabobs is a fantastic way to enjoy flavorful, healthy food during the warmer months. This comprehensive guide will provide all the tips and tricks needed to make mouthwatering veggie kabobs at home. Readers will learn the allure of veggie kabobs, from their versatility to health benefits. They’ll discover how to select the best vegetables, create marinades, assemble skewers, and master grilling techniques. With handy serving ideas, FAQs, and creative inspiration, readers will be ready to fire up the grill and wow their guests with sizzling veggie kabobs.
Table content
The Allure of Veggie Kabobs
Veggie kabobs have many qualities that make them an appealing grilled dish:
- Versatility – Almost any vegetable can be threaded onto a skewer for grilling. The possibilities are endless!
- Health benefits – Vegetables are packed with vitamins, minerals, and antioxidants. Grilling brings out their flavors without adding unhealthy fats.
- Perfect for grilling – The high heat caramelizes the natural sugars in veggies, adding taste and texture. Skewering prevents slipping through grates.
Grilling vegetables makes them more enticing. The high heat brings out their natural sweetness through caramelization and charring. Who can resist a perfect chargrilled zucchini or juicy red pepper? Skewering vegetables keeps them neatly arranged on the grill, instead of slipping through the grates. Veggie kabobs have all the flavor of summer paired with nutrition in each bite!
Ingredient Selection and Preparation
Choosing the right vegetables and prepping them correctly ensures delicious, evenly cooked kabobs:
- Best vegetables – Zucchini, peppers, onions, mushrooms, tomatoes, eggplant, squash, potatoes. Go for a mix of colors and textures.
- Prep tips – Cut veggies into uniform chunks to cook evenly. Parboil dense veggies like potatoes first.
- Flavorful marinades – Balsamic dressing, citrus, herbs, soy sauce, olive oil, garlic, spices. Marinate 30min to overnight.
Aim for fresh, in-season vegetables at their peak of flavor. Cut them into large consistent pieces about 1-1.5 inches to prevent burning. Dense vegetables like potatoes and carrots can be parboiled first since they take longer to cook through.
Marinating adds lots of flavor. Whip up a quick marinade with oil, acid like citrus juice or vinegar, herbs, garlic, spices, etc. Let the vegetables marinate for at least 30 minutes, or up to overnight for more flavor infusion.
Assembling Kabobs
Artfully arranging the veggies on skewers gives they eye appeal:
- Creative arrangements – Alternate veggies for color and texture contrasts. Group veggies in themes, like Mediterranean or Southwest flavors.
- Appealing colors – Use red, green, orange, yellow veggies for vibrance. Charred and browned veggies add appetizing char.
- Textures – Combine tender zucchini and squash with meatier mushrooms, onions, peppers. Crisp veggies like snap peas add crunch.
When threading veggies onto the skewer, think about creating interest through contrasting colors, textures, and flavors. Group vegetables that cook at a similar rate together. Slide vegetables tightly together to prevent spinning as they cook. If using wood or bamboo skewers, remember to soak them in water for 30 minutes first to prevent burning.
How to Make Veggie Kabobs (Grilled Vegetable Skewers)
Use these grilling guidelines for perfectly cooked veggie kabobs:
- Temperature – Grill between 350-450°F. High heat helps sear and char.
- Cook times – Grill gently 3-5 minutes per side. Dense veggies take longer.
- Even cooking – Frequently flip and rotate kabobs. Move to cooler grill areas if needed.
- Prevent burning – Watch closely, keep marinade brushed on. Remove pieces if they blacken.
The hot, dry heat of grilling brings out the veggies’ sweetness. Cook over direct high heat between 350-450°F. Quickly sear all sides to caramelize and char. Frequently flip and rotate the skewers for even exposure to the heat. If veggies begin to burn, move them to a cooler area of the grill. Keep brushing on the marinade as they cook. After 3-5 minutes per side they will be perfectly tender and full of flavor.
Serving Suggestions
Veggie kabobs pair well with many sides:
- Grains – Rice, quinoa, couscous, pasta salad
- Dips – Tzatziki, hummus, baba ganoush, guacamole
- Sauces – Chimichurri, pesto, Romesco, yogurt sauces
- Breads – Grilled flatbread, pita, naan
Round out the meal with whole grains, fresh salads, or grilled breads. Cooling sauces like tzatziki, chimichurri, or pesto complement the hot veggies. The options are endless for delicious kabob meals!
FAQs About Veggie Kabobs
Do you marinate the veggies for kabobs?
It’s optional to marinate the vegetables before skewering and grilling them, but it does add extra flavor. A simple marinade of olive oil, lemon juice, garlic, and herbs works well.
What vegetables can you pre cook for shish kabobs?
Good vegetables to use for skewers include bell peppers, onions, mushrooms, zucchini, summer squash, cherry tomatoes, etc. You want to use vegetables that will cook through fairly quickly on the grill.
How long to marinate vegetables before grilling?
If you do marinate, aim for at least 30 minutes but up to a few hours for the flavors to permeate the veggies. Overnight is fine too.
Can you prep veggie skewers the night before?
Yes, you can absolutely prep the vegetable skewers in advance. Just thread everything onto the skewers, marinate if desired, then cover and refrigerate until ready to grill. Let them sit out for about 30 minutes before grilling to take off the chill.
Conclusion: Veggie Kabobs
Veggie kabobs are the perfect summer grilling food. This guide covered how to select produce, make marinades, assemble skewers, grill, and serve veggie kabobs. With so many possibilities, grill up veggie kabobs for healthy meals full of flavor. Experiment with global spice blends or whatever is fresh at the market. Add seasonal vegetables and fruits like peaches or figs for variety. Let veggie kabobs be the star of the barbecue.
Ingredients
- For the Kabobs:
- 1 pound assorted vegetables (such as bell peppers - any color, red onion, zucchini, cherry tomatoes, mushrooms, summer squash) - cut into bite-sized pieces
- Wooden skewers (soaked in water for at least 30 minutes to prevent burning on the grill, optional)
- Optional for Marinades (choose one or create your own):
- Marinade 1 (Italian-inspired):
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Marinade 2 (Lemon Herb):
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Additional Seasonings (optional):
- Extra virgin olive oil, for brushing
- Sea salt flakes
- Freshly cracked black pepper
Instructions
- Prepare the Vegetables: Wash and dry all the chosen vegetables. Cut them into uniform bite-sized pieces that will cook evenly on the skewers.
- Prepare the Marinade (Optional): In a shallow dish, whisk together your chosen marinade ingredients (olive oil, vinegar/lemon juice, herbs, spices). Add the prepared vegetables to the marinade and toss to coat evenly. Cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to develop. (If not marinating, proceed to step 3).
- Assemble the Kabobs: Soak wooden skewers in water for at least 30 minutes if using. Thread the prepared vegetables onto the skewers, alternating colors and types of vegetables for visual appeal. You can thread them tightly packed or leave space between the vegetables for more even grilling.
- Preheat the Grill: Preheat your grill to medium-high heat (around 400°F/200°C). You can also use a grill pan on the stovetop.
- Grill the Kabobs: Lightly brush or drizzle the kabobs with olive oil. Place the kabobs on the preheated grill. Grill for 8-10 minutes per side, or until the vegetables are tender-crisp and slightly charred in spots, turning them occasionally with tongs.
- Rest and Serve: Once cooked through, transfer the kabobs to a plate and let them rest for 5-10 minutes before serving. This allows the juices to redistribute and prevents them from drying out.
- Optional Seasoning: Season the cooked kabobs with a sprinkle of sea salt flakes and freshly cracked black pepper to taste.
Notes
- Soaking the wooden skewers in water helps prevent them from burning on the grill.
- The grilling time can vary depending on the size and thickness of the vegetables, and the heat of your grill. Keep an eye on them and avoid overcooking.
- You can use a grill basket for easier turning of the kabobs on the grill.
- Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in a skillet or microwave until warmed through.
Nutrition Facts
Veggie Kabobs (Grilled Vegetable Skewers)
Serves: Variable
|
Amount Per Serving: 1 skewer
|
||
|---|---|---|
| Calories | 100-150 | |
| % Daily Value* | ||
| Total Fat 5-7g | 7.7% | |
| Saturated Fat 1-2g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 | |
| Sodium 30-50mg | 1.3% | |
| Total Carbohydrate 15-20g | 5% | |
| Dietary Fiber 3-4g | 12% | |
| Sugars 5-7g | ||
| Protein 2-3g | ||
| Vitamin A High source | Vitamin C Excellent source | |
| Calcium Low | Iron Moderate source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
