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.
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
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Soak bamboo skewers in water prior to use.
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Thread vegetables onto skewers.
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Mix together the butter and oil and brush the vegetables with it.
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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.