Vegetable Kebabs seasoned with fresh rosemary and garlic are the perfect vegan option for grilling season. Mushrooms, zucchini, and red bell pepper stay tender on the inside while getting charred on the outside. These grilled veggie skewers are easy to make with a handful of ingredients in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 8 ounces mushrooms white or brown, stems trimmed
- 2 zucchini sliced 1/2 inch thick
- 1 red bell pepper cut into 1 inch pieces
- 2 Tablespoons olive oil
- 1/2 teaspoon fresh rosemary minced
- 1 clove garlic minced
- salt and pepper to taste
Preheat the grill.
Thread the vegetables in an alternating pattern on 4 metal skewers.
Combine the olive oil, rosemary, garlic, and salt and pepper in a small bowl. Brush the mixture on the kebabs on all sides.
Grill the kebabs over medium heat, turning as needed, until the vegetables are tender and browned on the outside, 15 to 20 minutes.
Transfer to a platter and serve, removing skewers before eating.
This recipe makes 4 kebabs. Allow 1-2 kebabs per person. (Nutrition Facts are for 1 kebab.)
Leftovers can be covered and refrigerated for a few days. Enjoy the leftover grilled vegetables cold, at room temperature, or reheated.
For an optional dipping sauce, double the olive oil, rosemary, and garlic mixture and reserve half of it for serving with the grilled kebabs.
Stainless steel 12-inch skewers
Silicone basting brushes
Calories: 101kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 498mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 56.9mg | Calcium: 16mg | Iron: 0.8mg