Kabobs – another summer staple. I grill all year round, but love to make veggie kabobs in the summer when the zucchini is fresh and plentiful. I had been grilling kabobs for years but always felt like they were under-seasoned… when it occurred to me that I should marinate the veggies before I put them on the skewer! Problem solved – perfect kabobs.
The marinade I like the most is this one – a mix of garlic, herbs and dried minced onion. Full of flavor! One of my favorite things about this marinade and process is that the mushrooms get a whole lot of the garlic and herbs stuck in the little nook where the stem once was and it is so, so good.
Garlic and Herb Veggie Kabobs
1/2 cup olive oil
2 tbsp minced garlic
2 tsp dried minced onion
1 1/2 tsp salt
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/2 tsp pepper
1 large zucchini, cut into 16 pieces
16 cherry tomatoes
8 large mushrooms, stems removed
1 sweet onion, cut into eighths
8 wooden skewers
1.) In a gallon Ziploc bag, combine olive oil, garlic, minced onion, salt, thyme, oregano, basil and pepper. Close bag and shake to combine well.
2.) Add veggies to marinade and let sit for 20 to 30 minutes.
3.) Place veggies on skewer – tomato, onion, zucchini, mushroom, zucchini, onion, tomato.
4.) Cook on a hot grill for 8 to 10 minutes. Turn them over and grill for another 5 to 7 minutes.