Invited to a barbeque or a family get together and need to bring a dish to share? No problem! These veggie kabobs will feed several people, fit several diet types (gluten free, allergy friendly, GAPS, Paleo, Primal, vegan, etc.) and will certainly be a popular favorite.
Marinated Veggie Kabobs Recipe:
For the Marinade:
4 tablespoons balsamic vinegar
3 tablespoons olive oil
*5 teaspoons Kirkland Organic No Salt Seasoning (or 3 – 5 teaspoons Italian seasoning)
1/2 – 3/4 teaspoon sea salt
For the Veggies:
1.5 pounds sweet mini peppers
1.5 pounds baby portobello mushrooms
2 zucchinis
2 onions (yellow, red or sweet onions would work well in this recipe)
- Combine all of the marinade ingredients in a small mixing bowl and set aside.
- Cut the stem tops off the sweet mini peppers and discard them. Slice the peppers in half lengthwise (I leave the smaller mini peppers whole).
- Slice the zucchinis in half lengthwise, and then cut them into 2 inch pieces.
- Peel off the outer membrane of the onion, which is also called the “tunic.” Slice the onions in 4 – 8 pieces (depending on how large your onions are), leaving the ends of the onion untrimmed (this will ensure your onion chunks will mostly hold together).
- Combine the veggies and the marinade in a large mixing bowl and gently toss to thoroughly coat all of the veggies in the marinade. Refrigerate for at least 4 – 6 hours.
- Place the veggies on kabob skewers (or place in a grill basket) and grill on medium for about 15 – 25 minutes (rotate the skewers every few minutes to ensure even cooking), or until the veggies are soft and charred.
Megan’s Notes-
*I buy the Kirkland Organic No-Salt Seasoning from Costco. It’s fabulous. I have NOT verified that it is gluten free, although my family has not had a problem with it. It does contain dried bits of tomato, but I use it occasionally anyways.
These veggies are also perfect for healthy camping food; after I toss the veggies together with the marinade I place them in gallon sized bags and throw them in the cooler. We cook them over the fire using a grill basket, that way we don’t have to mess with skewers while we’re camping.
It is very important the veggies have time to marinate the full 4 – 6 hours. I’ve grilled them without marinating them for long, and they just aren’t as juicy.
This recipe is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, the Gluten-Free Homemaker and Healthy Vegan Fridays .
Enjoy!
Megan
Those look amazing, Megan! Love the photo as your header, too! 🙂
xo,
Shirley
Thank you, Shirley! At first I wasn’t sure about some of the photos showing in the header, but I think that feature is growing on me. 🙂
Hugs,
Megan
These are beautiful! I love kabobs but just don’t make them very often. Maybe that will change. . . 😉 Thanks for linking to Wellness Weekend! 🙂
those look spectacular! nothing like grilled veggies:)
Thank you!
Hi there. This week’s Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.
PS I am a follower of your blog. I know you have linked in before, too – which is great. Would you consider following Carole’s Chatter back – or are you already?
These sound amazing! I just saw these on a post for National Food on a Stick Day!
Love this healthy alternative to barbecue! Thanks for sharing the recipe.
Hi Megan, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!