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You are here: Home / COOK / Barbecue / Grilled Vegetarian Skewers

August 8, 2011 By Cyn Gagen Leave a Comment

Grilled Vegetarian Skewers

Filed Under: Barbecue, COOK, Food on a Stick

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These grilled vegetarian skewers are so easy to make! Seriously, the hardest part is cutting up all of the vegetables. Use them as a main dish (we like them served on rice) or as a side to go with your grilled meats.

The simple seasonings on these veggie kabobs help the flavor of the fresh vegetables really shine through.

grilled vegetarian skewers

Grilled Vegetarian Skewers

8 cups of vegetables make about 8 skewers.

Ingredients:

Choose any of these vegetables that you want. You can use as many of each one as you want. The numbers I have provided are just a starting point.

2 lbs. baby potatoes (red or Yukon Gold work best on skewers), boiled until just tender

2 zucchini, cut into chunks

1-2 yellow squash, cut into chunks

1 medium red onion, cut into chunks

8 oz. mushrooms

16 cherry tomatoes

2 bell peppers, cut into slices

1/2 eggplant, cut into chunks

1/4 cup butter, melted

1/4 cup olive oil

Salt and pepper to taste (lemon pepper is delicious here too)

Minced fresh rosemary and basil

Instructions

Soak bamboo skewers in water prior to use.  (30 minutes minimum but I find an hour is better)

Thread vegetables onto skewers. 

Mix together the butter and oil and brush the vegetables with it. 

Sprinkle with the herbs and spices.  Grill for about 20 minutes until vegetables are tender (and potatoes are golden and crispy if using them).  These are also tasty when made in the oven.

Print

Grilled Vegetarian Skewers

These grilled vegetarian skewers are so easy to make! Seriously, the hardest part is cutting up all of the vegetables. Use them as a main dish (we like them served on rice) or as a side to go with your grilled meats.

The simple seasonings on these veggie kabobs help the flavor of the fresh vegetables really shine through.

Course Main Course, Side Dish
Cuisine American/Canadian
Keyword grilling, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time for Skewers 1 hour
Total Time 1 hour 35 minutes
Servings 8
Calories 247 kcal

Ingredients

  • 2 lbs. baby potatoes red or Yukon Gold work best on skewers, boiled until just tender
  • 2 zucchini cut into chunks
  • 2 yellow squash cut into chunks
  • 1 medium red onion cut into chunks
  • 8 oz. mushrooms
  • 16 cherry tomatoes
  • 2 bell peppers cut into slices
  • 1/2 eggplant cut into chunks
  • 1/4 cup butter melted
  • 1/4 cup olive oil
  • Salt and pepper to taste lemon pepper is delicious here too
  • Minced fresh rosemary and basil

Instructions

  1. Soak bamboo skewers in water prior to use. 

  2. Thread vegetables onto skewers. 

  3. Mix together the butter and oil and brush the vegetables with it. 

  4. Sprinkle with the herbs and spices.  Grill for about 20 minutes until vegetables are tender (and potatoes are golden and crispy if using them).  These are also tasty when made in the oven.

Recipe Notes

The nutrition facts included here are for using the entire list of vegetables I suggested and dividing them into 8 servings. 

Nutrition Facts
Grilled Vegetarian Skewers
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg5%
Sodium 65mg3%
Potassium 1048mg30%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 7g8%
Protein 5g10%
Vitamin A 1480IU30%
Vitamin C 88mg107%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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