Mediterranean Grilled Veggie Kabobs
Seasoned with fresh rosemary and garlic, flavorful Mediterranean Grilled Veggie Kabobs are easy to make in under 30 minutes. They are a delicious vegan option for barbecue season.
Servings: 4
Calories: 101kcal
Ingredients
- 8 ounces mushrooms white or brown, stems trimmed
- 2 zucchini sliced ½-inch thick
- 1 red bell pepper cut into 1-inch pieces
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon fresh rosemary minced
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Preheat the grill.
- Thread the vegetables in an alternating pattern on 4 metal skewers.8 ounces mushrooms, 2 zucchini, 1 red bell pepper
- Combine the olive oil, rosemary, garlic, and salt and pepper in a small bowl. Brush the mixture on the kabobs on all sides.2 Tablespoons extra virgin olive oil, ½ teaspoon fresh rosemary, 1 clove garlic, salt and pepper
- Grill the kabobs 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.
Notes
This recipe makes 4 kabobs. Allow 1-2 kabobs per person. (Nutrition Facts are for 1 kabob.)
Leftovers can be refrigerated in an airtight container for up to 3 days. Enjoy the leftover grilled vegetables cold, at room temperature, or reheated.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 57mg | Calcium: 21mg | Iron: 1mg
