Vegetable Kabobs for the Grill

Name: Vegetable Kabobs for the Grill
Prep time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 5 cups vegetables (squash, onions, eggplant, cherry tomatoes, mushrooms, etc.); u00bc cup balsamic vinegar; u00bc cup olive oil; u00bc cup tomato, chopped; 2 tablespoons maple syrup; 2 tablespoons fresh herbs, chopped (basil, rosemary, thyme ); 1 tablespoons lemon juice; 4 cloves garlic, minced; u00bc teaspoon salt; u00bc teaspoon pepper

By Leslie Blythe Grilling, Marinade, Vegetarian

May 15, 2018

Now that summer is approaching, it's time to pull out the grill. These Vegetable Kabobs for the Grill are marinated in balsamic vinegar, maple syrup and fresh herbs.

Prep: 20 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

5 cups vegetables (squash, onions, eggplant, cherry tomatoes, mushrooms, etc.)

¼ cup balsamic vinegar

¼ cup olive oil

¼ cup tomato, chopped

2 tablespoons maple syrup

2 tablespoons fresh herbs, chopped (basil, rosemary, thyme )

1 tablespoons lemon juice

4 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon pepper

Directions

1Cut the vegetables into bite-size pieces or leave them whole, depending on their shape. (For example, you’d want to chop up zucchini but not so much the cherry tomatoes.)

2Place them in a large bowl.

3Whisk together the remaining ingredients, pour the marinade over the vegetables and stir to coat. Refrigerate for at least an hour, but preferably overnight.

4Thread the vegetables onto bamboo or metal skewers. If you’re using bamboo skewers, it’s a good idea to soak them in water for at least 30 minutes so they don’t catch on fire when you put them on the grill.

5Grill the kabobs over medium heat for about 8-10 minutes, turning once.

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