These Grilled Vegetable Kabobs offer a vibrant, smoky twist on classic summer grilling. The recipe features a colorful medley of yellow squash, mushrooms, cherry tomatoes, and boiling onions, all threaded onto skewers for easy handling. While they grill over medium heat, the vegetables are frequently basted with a zesty mixture of low-calorie Italian dressing, dried basil, and fresh parsley, allowing the flavors to penetrate deeply. The char from the grill contrasts beautifully with the tender-crisp texture of the veggies. Served alongside fluffy hot brown rice, this dish makes for a satisfying, light main course or a substantial side. It&# 226;ÂÂs perfect for backyard barbecues, warm evenings, or anyone looking for a healthy, plant-based meal that doesnâÂÂt compromise on flavor.
Grilled Vegetable Kabos
Description
These Grilled Vegetable Kabobs offer a vibrant, smoky twist on classic summer grilling. The recipe features a colorful medley of yellow squash, mushrooms, cherry tomatoes, and boiling onions, all threaded onto skewers for easy handling. While they grill over medium heat, the vegetables are frequently basted with a zesty mixture of low-calorie Italian dressing, dried basil, and fresh parsley, allowing the flavors to penetrate deeply. The char from the grill contrasts beautifully with the tender-crisp texture of the veggies. Served alongside fluffy hot brown rice, this dish makes for a satisfying, light main course or a substantial side. It&# 226;ÂÂs perfect for backyard barbecues, warm evenings, or anyone looking for a healthy, plant-based meal that doesnâÂÂt compromise on flavor.Ingredients
Directions
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In a small bowl, combine the Italian salad dressing, dried basil, and minced fresh parsley; cover and refrigerate while preparing vegetables.
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Cut the yellow squash into 1 1/2-inch pieces.
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Peel the boiling onions if desired, and clean the mushrooms.
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Thread the squash, boiling onions, cherry tomatoes, and mushrooms alternately onto 8 skewers.
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Preheat grill to medium heat.
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Place skewers on the grill and cook for about 15 minutes, turning frequently.
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Baste the vegetables with the dressing mixture several times during grilling until they are tender and lightly charred.
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Serve 2 kabobs per person alongside 1/2 cup of hot cooked brown rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 89.1kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.9g10%
- Cholesterol 14.1mg5%
- Sodium 210.3mg9%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
For best results, cut all vegetables into similar-sized pieces to ensure even cooking.
You can substitute boiling onions with pearl onions or small white onions if boiling onions are unavailable.
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They make a great addition to salads or grain bowls.
