- 12 ounces eggplant, cut into 1 1/2-inch pieces
- 1/2 medium zucchini, cut into 1 1/2-inch pieces
- 1/2 medium yellow summer squash, cut into 1 1/2-inch pieces
- 8 ounces button mushrooms, halved if large
- 1 large red sweet pepper, cut into 1 1/2-inch pieces
- 1 small red onion, cut into 1-inch wedges
- 1/3 cup olive oil
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh oregano
- 6 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Chopped Italian parsley for garnish
- Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables. Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade. Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.
- For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally. Garnish with additional parsley.
03/26/2018
recipepes.com
Herb-Garlic Veggie Kabobs, recipe
PT15M
PT1H
5
455 calories