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Prep Time:20 minsAdditional Time:1 hrTotal Time:1 hr 20 minsServings:4Yield:8 skewersJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hrTotal Time:1 hr 20 minsServings:4Yield:8 skewers
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
Yield:8 skewers
Yield:
8 skewers
Jump to Nutrition Facts
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil¼cupbalsamic vinegar2clovesgarlic, minced1tablespoonItalian seasoning1teaspoonsalt½teaspoonground pepper16cherry tomatoes12mediummushrooms1mediumzucchini (8 ounces), cut into 1/4-inch slices4(1/2 inch) slices red onion
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
¼cupbalsamic vinegar
2clovesgarlic, minced
1tablespoonItalian seasoning
1teaspoonsalt
½teaspoonground pepper
16cherry tomatoes
12mediummushrooms
1mediumzucchini (8 ounces), cut into 1/4-inch slices
4(1/2 inch) slices red onion
DirectionsWhisk 1/4 cup oil, 1/4 cup vinegar, 2 garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt and 12 teaspoon pepper in a large bowl. Add 16 tomatoes, 12 mushrooms, 8 ounces of zucchini and 4 onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.Preheat grill to medium.Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.EquipmentEight 8-inch skewersFrequently Asked QuestionsCooking vegetable kebabs on a gas or charcoal grill over medium heat will take about 10 minutes. Keep an eye on them, flip them every 3 to 4 minutes and remove them before they burn.If you have access to at least dried basil and dried oregano, you should be all set, since those are the two base ingredients for flavor. Or make the real deal with ourItalian Seasoning Blend, which is a combination of 2 tablespoons each of dried oregano, basil and dried (not ground) thyme), 1 tablespoon of crushed dried sage and 1 teaspoon of dried rosemary.You don’t have to parboil any vegetables for this recipe. However, if you were including hardier vegetables with longer cooking times, such as broccoli, carrots, cauliflower and potatoes, you would want to parboil for at least 5 to 10 minutes.For vegetables, there is a 2-hour window before they should be put in an airtight container in the fridge. However, it’s always best to get all leftovers in the fridge as soon as possible.EatingWell.com, January 2019
Directions
Whisk 1/4 cup oil, 1/4 cup vinegar, 2 garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt and 12 teaspoon pepper in a large bowl. Add 16 tomatoes, 12 mushrooms, 8 ounces of zucchini and 4 onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.Preheat grill to medium.Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.EquipmentEight 8-inch skewersFrequently Asked QuestionsCooking vegetable kebabs on a gas or charcoal grill over medium heat will take about 10 minutes. Keep an eye on them, flip them every 3 to 4 minutes and remove them before they burn.If you have access to at least dried basil and dried oregano, you should be all set, since those are the two base ingredients for flavor. Or make the real deal with ourItalian Seasoning Blend, which is a combination of 2 tablespoons each of dried oregano, basil and dried (not ground) thyme), 1 tablespoon of crushed dried sage and 1 teaspoon of dried rosemary.You don’t have to parboil any vegetables for this recipe. However, if you were including hardier vegetables with longer cooking times, such as broccoli, carrots, cauliflower and potatoes, you would want to parboil for at least 5 to 10 minutes.For vegetables, there is a 2-hour window before they should be put in an airtight container in the fridge. However, it’s always best to get all leftovers in the fridge as soon as possible.
Whisk 1/4 cup oil, 1/4 cup vinegar, 2 garlic cloves, 1 tablespoon Italian seasoning, 1 teaspoon salt and 12 teaspoon pepper in a large bowl. Add 16 tomatoes, 12 mushrooms, 8 ounces of zucchini and 4 onion slices and toss well to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Preheat grill to medium.
Remove the onions from the marinade and cut into quarters. Thread the vegetables onto eight 8-inch skewers. Grill, turning once, until tender, 12 to 15 minutes total. Drizzle with the remaining marinade, if desired.
Equipment
Eight 8-inch skewers
Frequently Asked QuestionsCooking vegetable kebabs on a gas or charcoal grill over medium heat will take about 10 minutes. Keep an eye on them, flip them every 3 to 4 minutes and remove them before they burn.If you have access to at least dried basil and dried oregano, you should be all set, since those are the two base ingredients for flavor. Or make the real deal with ourItalian Seasoning Blend, which is a combination of 2 tablespoons each of dried oregano, basil and dried (not ground) thyme), 1 tablespoon of crushed dried sage and 1 teaspoon of dried rosemary.You don’t have to parboil any vegetables for this recipe. However, if you were including hardier vegetables with longer cooking times, such as broccoli, carrots, cauliflower and potatoes, you would want to parboil for at least 5 to 10 minutes.For vegetables, there is a 2-hour window before they should be put in an airtight container in the fridge. However, it’s always best to get all leftovers in the fridge as soon as possible.
Frequently Asked Questions
Cooking vegetable kebabs on a gas or charcoal grill over medium heat will take about 10 minutes. Keep an eye on them, flip them every 3 to 4 minutes and remove them before they burn.
If you have access to at least dried basil and dried oregano, you should be all set, since those are the two base ingredients for flavor. Or make the real deal with ourItalian Seasoning Blend, which is a combination of 2 tablespoons each of dried oregano, basil and dried (not ground) thyme), 1 tablespoon of crushed dried sage and 1 teaspoon of dried rosemary.
You don’t have to parboil any vegetables for this recipe. However, if you were including hardier vegetables with longer cooking times, such as broccoli, carrots, cauliflower and potatoes, you would want to parboil for at least 5 to 10 minutes.
For vegetables, there is a 2-hour window before they should be put in an airtight container in the fridge. However, it’s always best to get all leftovers in the fridge as soon as possible.
EatingWell.com, January 2019
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Nutrition Facts(per serving)59Calories2gFat9gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
