Grilled Vegetable Kabos

These grilled vegetable kabobs are a perfect blend of smoky char and fresh herbs, making them an ideal side dish or light meal for summer gatherings. The combination of sweet yellow squash, earthy mushrooms, juicy cherry tomatoes, and mild boiling onions creates a delightful texture contrast. Tossed in a simple dressing of dried basil and fresh parsley, the vegetables absorb the savory flavors while retaining their natural crunch. Serve them hot off the grill alongside fluffy brown rice for a satisfying, plant-based meal. This recipe is quick to prepare, healthy, and versatile enough for potlucks, barbecues, or a weeknight dinner that feels special without the fuss.

Cooking Method: Boiling, Grilling

Cuisine: Italian

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 89.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

These grilled vegetable kabobs are a perfect blend of smoky char and fresh herbs, making them an ideal side dish or light meal for summer gatherings. The combination of sweet yellow squash, earthy mushrooms, juicy cherry tomatoes, and mild boiling onions creates a delightful texture contrast. Tossed in a simple dressing of dried basil and fresh parsley, the vegetables absorb the savory flavors while retaining their natural crunch. Serve them hot off the grill alongside fluffy brown rice for a satisfying, plant-based meal. This recipe is quick to prepare, healthy, and versatile enough for potlucks, barbecues, or a weeknight dinner that feels special without the fuss.

Ingredients

1/2 cup Low Cal. Italian Salad 1 1/2 in. Pieces

Directions

1
Trim the ends off the mushrooms and halve them if they are large; slice the yellow squash into 1-inch rounds.
2
Cut the boiling onions into quarters and halve the cherry tomatoes.
3
In a small bowl, whisk together the Italian salad dressing, dried basil, and minced fresh parsley to create the basting sauce.
4
Thread the vegetables onto 8 skewers, alternating between squash, onions, tomatoes, and mushrooms.
5
Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
6
Place the skewers on the grill and cook for about 15 minutes, turning occasionally.
7
Baste the vegetables frequently with the herb dressing mixture as they cook.
8
Remove from the grill when the vegetables are tender and slightly charred.
9
Serve two 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

For best results, use metal skewers or soak wooden skewers in water for 30 minutes before threading to prevent burning.

You can substitute the Italian salad dressing with a simple olive oil and lemon juice mixture if you prefer a lighter flavor profile.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Keywords: grilled vegetables, vegetable kabobs, summer grilling, vegan appetizer, healthy side dish, brown rice bowl, herb vinaigrette, mushroom recipes, yellow squash, cherry tomatoes, easy dinner, barbecue sides, plant based, skewer recipes, fresh basil, outdoor cooking, low carb

Read it online: https://www.chefs-mate.com/recipe/grilled-vegetable-kabos/