VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 kabobs.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
MARINATED VEGGIE KEBABS
Make and share this Marinated Veggie Kebabs recipe from Food.com.
Provided by Carol Bullock
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the vegetable pieces into a large bowl.
- Combine remaining ingredients in another bowl and whisk until blended.
- Pour marinade over veggies and toss to coat.
- Cover bowl and marinate in refrigerator for several hours or overnight.
- Drain vegetables, reserving marinade.
- Thread the vegetables onto metal skewers.
- Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally.
- Baste with the marinade several times during the cooking process.
- These are also excellent grilled on the barbecue.
- Excellent with couscous or wild rice.
Nutrition Facts : Calories 144.8, Fat 7.4, SaturatedFat 1.1, Sodium 38.6, Carbohydrate 19.1, Fiber 7.8, Sugar 8.8, Protein 3.4
BEST MARINATED VEGGIE KABOBS
Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- The night before, cut vegetables into bite-sized chunks.
- Soak skewers overnight in water.
- Marinade veggies overnight in airtight container in fridge.
- Skewer and grill over hardwood or charcoal fire.
GRILLED MARINATED VEGETABLE KEBABS
Provided by Food Network
Time 30m
Yield 8 servings or about 16 skewers
Number Of Ingredients 20
Steps:
- In a medium bowl, stir ingredients together until smooth.
- Preheat grill or broiler.
- Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
- Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.
MARINATED VEGGIE KEBABS WITH HALLOUMI CHEESE
Provided by Kelsey Nixon
Time 5h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat a grill to medium-high heat.
- For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
- For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
- Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
- Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.
- Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.
MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. This is a recipe I found in TOH magazine and posting for safe keeping. Time doesn't include marinading time, so allow at least 2 hours for marinating, but more is better on the flavor. Feel free to add any veggies of your choice.
Provided by diner524
Categories < 30 Mins
Time 25m
Yield 8 kabobs, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
- Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
- Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
- Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.
Nutrition Facts : Calories 173.8, Fat 13.7, SaturatedFat 1.9, Sodium 34.8, Carbohydrate 7.3, Fiber 1.6, Sugar 3.2, Protein 1.4
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- If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. Steam the cauliflower and broccoli for 10 minutes (or boil them for 4-5) until just slightly softened. Mix together all of the marinade ingredients in a large bowl and add chopped vegetables. Stir to coat and let sit for at least 30 minutes, stirring occasionally to evenly coat them.
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