Grilled Vegetable Kebabs Recipe colorful vegetable kebabs are bursting with flavor. Use as a side to grilled meats or simply serve by themselves.
Total Time: 27 minutes
1 small yellow squash, sliced into 1/4 inch pieces
1 Bermuda onion
4 mushroom caps
1 red pepper, cut into 8 pieces
1 Japanese eggplant, cut into 1/4 inch slices
3 tablespoons/45 mL olive oil
2 tablespoons/30 mL red wine vinegar
juice of 1 lemon
1 tablespoon/15 mL Dijon mustard
1 tablespoon/15 mL chopped fresh basil
1 tablespoon/15 mL chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon/2.5 mL salt
1/2 teaspoon/2.5 mL black pepper
Mix olive oil, vinegar, lemon juice, mustard, basil, parsley, garlic, salt and black pepper together in a small bowl. Place cut vegetables in a resealable plastic bag. Pour marinade over vegetables, toss and seal bag. Let sit in refrigerator for 2-3 hours. Preheat grill. Place vegetables on skewers alternating as you go. Reserve marinade to brush vegetables as they cook. Place kebabs over a medium flame and cover.
Cook for 10-12 minutes, brushing with marinade every 3-4 minutes. Remove from grill when the vegetables are brown and tender.