Roasted Vegetables Kabobs

Chop your vegetables into large pieces to poke onto the kabobs. In a bowl combine marinade ingredients.

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Then poke veggies through a skewer and grill to perfection.

Roasted vegetables kabobs. In a small bowl mash garlic with salt to form a paste. These Rainbow Grilled Vegetable Kabobs with tomatoes zucchini red onions summer squash and peppers are totally beautiful. Pour garlic mixture over kabobs.

Roasted Portobello mushrooms artichokes zucchini Spanish onions red peppers and Kalamata. They are fun to make with kids but also impressive for company too. Thread the vegetables on the prepared skewers.

Toss the vegetables in the marinade until well-coated then thread them on skewers as shown in the video. Or place loose veggies inside a zip bag and allow the marinade flavors to soak through for 30 minutes up to 4 hours. You could also use mushrooms brussel sprouts asparagus or even pineapple.

Prepare the vegetables. Roast for an additional 10 minutes or until veggies are. It is easy to make vegetable skewers on the grill.

Place in a shallow pan. Arrange the veggies in a single layer on both baking sheets. Stir in the oil lemon juice Italian seasoning and pepper.

Thread vegetables alternately onto metal or soaked wooden skewers. In a bowl combine all chopped veggies then drizzle the tablespoon of olive oil and sprinkle the salt garlic overtop. The video below shows you exactly how I prep each of them.

Put the veggies in large bowl and add about 4 cloves of minced garlic drizzle with olive oil lemon juice season with parsley oregano a good pinch of kosher salt and Aleppo pepper or red pepper flakes for a little heat. Grill the vegetable kabobs. Roast for 10 minutes then switch pans top to bottom.

Lightly brush skewers with marinade and place them on the grill.

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