Grilled Veggie Kabobs
Use what vegetables you have in the fridge with a simple marinade. Colorful, nutritious, and fun!
Equipment
- Stovetop grill pan
Ingredients
- ⅓ cup EVOO
- 3 cloves garlic minced
- ½ tablespoon celery salt
- 1 tablespoon fresh parsley chopped
- 1 juice of lemon
- ½ tablespoon kosher salt
- pinch freshly ground black pepper
- 8 ounces grape tomatoes
- 8 ounces white button mushrooms
- ½ large red onion chopped into 1 x 1 inch pieces
- 1 large yellow summer squash sliced into triangles
- 8 medium sweet bell peppers sliced horizontally
Instructions
- Add olive oil, minced garlic, herbs, salt, and pepper to bag or sealable container and shake to combine. Add all veggies and massage until the marinade is coating each vegetable. Allow to sit in fridge while prepping the rest of your meal.
- Soak skewers for at least 30 minutes, if using bamboo.
- Heat grill pan on stove on medium heat and coat with avocado or olive oil.
- Alternate vegetables on skewers in whichever arrangement you prefer. Grape tomatoes will break down fastest on heat, so avoid adding those at the very tip of the skewer.
- Place skewers on grill pan, cooking for approximately 10 minutes, flipping once or until the vegetables have started to char and grill marks are visible.
- Serve warm and with sides of your choice!
Notes
You are welcome to use dried herbs, if you don't have fresh available.
Tried this recipe?Let us know how it was!