- Combine the olive oil, lemon juice, garlic, basil, parsley, and paprika in a large shallow bowl or baking dish. Add the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers and toss to coat with the marinade.
- Marinate for about 15 minutes, tossing the veggies every few minutes or so. Soak the skewers in water while the veggies marinate.
- Thread the veggies onto the skewers, making sure to get equal amounts of each veggie on each skewer.
- Heat the grill to medium-high or heat a grill pan on the stove over medium-high heat. Cook the kebabs, brushing leftover marinade over them a couple of times, for 4 to 5 minutes per side, until tender and slightly charred. Serve immediately.
- VARIATION Roasted Veggie Kebabs: Arrange the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast them in a 450°F oven for 20 minutes, flipping once halfway through.
Grilled Veggie Kebabs
By Beena Chandarana
Mar, 11th
576
Servings
3 persons
Cook Time
50 minutes
Ingredients
12
- 14
Ingredients
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- 10 medium cremini mushrooms
- 10 cherry tomatoes
- One 14- to 15-ounce can artichoke hearts, rinsed a
- 1 zucchini, sliced into ½-inch half circles
- 1 yellow squash, sliced into ½-inch half circles
- 1 red bell pepper, chopped into 1-inch squares
- 1 orange bell pepper, chopped into 1-inch squares
- 10 long wooden skewers
