Everything gets chopped and marinated ahead of time, so at supper you are only putting it on the grill. It travels well if you are heading out to the lake.
There are some recipes that just scream summer, and this is one of them. These kabobs are fresh, colourful, and incredibly easy to prepare.
Ingredients
- 1 or 2 bell peppers
- 1 or 2 zucchini
- Red onion, a portion of a bundle
- 1 bag grape tomatoes
- 1 bag shiitake mushrooms
Marinade
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup olive oil
- 1/3 cup lemon juice
Method
- Cut the bell peppers, zucchini and red onion into large, even sized pieces. Pull the stems off the shiitake and leave the caps whole. Leave the grape tomatoes whole.
- Place the vegetables in a large bowl.
- In a small bowl or measuring cup, whisk together the garlic, Italian seasoning, salt, pepper, olive oil and lemon juice.
- Pour the marinade over the vegetables, tossing gently until everything is well coated.
- Cover and refrigerate for at least an hour.
To Cook
Kabobs: Thread the vegetables onto skewers. Grill over medium high heat, turning occasionally, until tender and lightly charred, about 10 to 15 minutes.
Griddle: Spread the vegetables in a single layer on a hot griddle. Cook, turning occasionally, until tender and browned.
Oven: Spread the vegetables on a parchment lined baking sheet. Bake at 425°F (220°C) for 15 to 20 minutes, or until tender and starting to colour at the edges.
If you are feeling adventurous, add cubes of halloumi to the skewers. It is a firm grilling cheese that holds its shape over the heat and goes golden on the outside.
Serving Suggestions
Serve alongside grilled steak or chicken, or tuck the warm vegetables into pitas with your favourite sauce. A few smokies on the grill next to the skewers rounds it out if you want meat on the plate.