Herb-Garlic Veggie Kabobs

  • 1hr 50 min - 4hr 55min
  • 8 servings
  • 95 cal

  • Ingredients
    • 12 ounces eggplant, cut into 1 1/2-inch pieces
    • 1/2 medium zucchini, cut into 1 1/2-inch pieces
    • 1/2 medium yellow summer squash, cut into 1 1/2-inch pieces or 8 baby pattypan squash
    • 8 ounces button mushrooms, halved if large
    • 1 large red sweet pepper, seeded and cut in 1 1/2-inch pieces
    • 1 small red onion, cut in 1-inch wedges
    • 1/3 cup olive oil
    • 2 teaspoons lemon zest
    • 1/4 cup lemon juice
    • 2 tablespoons chopped Italian parsley
    • 1 tablespoons chopped fresh oregano
    • 6 cloves garlic, minced
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • Chopped Italian parsley
  • Directions
    • Prep
      1hr 35min - 4hr 35min
    • Grill
      15 - 20 mins
    • Ready in
      1hr 50min - 4hr 55min
    Step 1
    Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables. Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade. Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.
    Step 2
    For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally. Garnish with additional parsley.

    *If using bamboo skewers, soak in water for at least 30 minutes before grilling.

Ingredients
  • 12 ounces eggplant, cut into 1 1/2-inch pieces
  • 1/2 medium zucchini, cut into 1 1/2-inch pieces
  • 1/2 medium yellow summer squash, cut into 1 1/2-inch pieces or 8 baby pattypan squash
  • 8 ounces button mushrooms, halved if large
  • 1 large red sweet pepper, seeded and cut in 1 1/2-inch pieces
  • 1 small red onion, cut in 1-inch wedges
  • 1/3 cup olive oil
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoons chopped fresh oregano
  • 6 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Chopped Italian parsley
Directions
  • Prep
    1hr 35min - 4hr 35min
  • Grill
    15 to 20 mins
  • Ready in
    1hr 50min - 4hr 55min
  • Step 1
    Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables. Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade. Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.
  • Step 2
    For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally. Garnish with additional parsley.


  • *If using bamboo skewers, soak in water for at least 30 minutes before grilling.