Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
Of course most people expect a meat dish at the Big Game viewing party, but we always like to offer a little something to appeal to those on the lookout for a healthier option.
These veggie kabobs are full of flavor, and you can mix-and-match veggies to your liking.
Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
Of course most people expect a meat dish at the Big Game viewing party, but we always like to offer a little something to appeal to those on the lookout for a healthier option or prefer a vegetarian diet. These veggie kabobs are full of flavor, and you can mix-and-match veggies to your liking. Makes 4 kabobs.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Herbes de Provence olive oil
- 2 Tbsp Meyer lemon juice
- 2 zucchini one green and one yellow, sliced on the diagonal into 1-inch pieces
- 1 6 oz. pkg small Cremini mushrooms, ends trimmed, larger caps halved
- 1 bell pepper any color, seeded and cut into 2-inch pieces
- 1 red onion cut into 1 ½-inch chunks OR 8-12 pearl onions, skins removed (*see tip below)
- Cherry tomatoes
- Salt & pepper to taste
- Sigona’s Fresh Press extra virgin olive oil for brushing grill
Other considerations:
- Eggplant
- Red potatoes
- Brussels sprouts
Special equipment:
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 10 minutes before threading on the vegetables.
- *If using pearl onions: Bring a couple inches of water to boil in a small saucepan. Add the onions and cook for 1 minute. Drain and then place in an ice bath. Once cooled, drain and then remove the skins. (TIP: slice a bit off the root end then squeeze the onion from the bottom. If you’re lucky, it’ll slip right out of its skin.)
- In a large bowl, combine all the prepared vegetables. Add the herbed olive oil and lemon juice, season with salt and pepper. Gently toss to coat all the veggies well. Let sit to marinate about 20 minutes, gently tossing a couple times.
- Thread on at least 2 or more of each veggie to each skewer, creating a balance of color and flavor.
- Heat an outdoor grill or indoor grill pan over medium heat. Lightly brush the grill with olive oil then add the kabobs. Grill about 8-10 minutes total, turning the skewers a quarter turn about every 2 minutes. Kabobs should be lightly charred on each side and veggies warmed through.
- Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
