Whether served as a side vegetable or as the main entree, grilled vegetable kababs are an easy, colorful, and tasty dish to include at your summertime cookout. In this recipe, the vegetables are first marinated in a Dijon-herb mixture and then grilled, resulting in vegetable kebabs that are bursting with flavor. Use as a side dish to grilled meats or simply serve by themselves over a bed of couscous.
Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 lemon (juiced)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow squash (sliced into 1/4 inch pieces)
- 1 Bermuda onion (cut into 8 pieces)
- 4 mushroom caps
- 1 red bell pepper (cut into 8 pieces)
- 1 Japanese eggplant (cut into 1/4-inch slices)
Instructions:
# 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 to coat, and seal bag. Place bag in the refrigerator and let sit for 1 to 3 hours.
# Preheat grill to medium heat. Place vegetables, alternating as you go, on skewers. Reserve marinade to brush vegetables as they cook.
# Place kebabs on grill and cover. Cook for 10 to 12 minutes, brushing with marinade every 2 to 3 minutes and rotating the skewers to cook the vegetables evenly.
# Remove kababs from grill when the vegetables are brown and tender.
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