RCI-SN.003.0134.001
Herbed Vegetable Kebobs
Makes 4 servings.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 3/4 cup
- 1/4 cup
- chopped fresh basil leaves*1 tablespoon
- chopped fresh rosemary*1 tablespoon
- chopped fresh thyme*1 tablespoon
- 1/4 teaspoon
- 1/4 teaspoon
- medium-size red onion1 unitcut into eight wedges
- medium-size red pepper1 unitcut into eight chunks
- zucchini1 mediumcut into 1-inch slices
- ears corn2 unitcut into 3/4-inch slices
- 8 large
Method
1
Prepare the marinade by whisking together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, a generous pinch of salt, and freshly ground black pepper in a small bowl until well combined.
3 minutes
2
Cut the zucchini into thick rounds, slice the red pepper and red onion into large chunks, halve or quarter the mushrooms if large, and cut the corn ears into 1-inch rounds.
10 minutes
3
Place all the prepared vegetables in a large bowl, pour the marinade over them, and toss thoroughly to coat. Allow the vegetables to marinate for at least 15 minutes.
15 minutes
4
If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning. Thread the marinated vegetables alternately onto the skewers, distributing the variety evenly across each skewer.
5 minutes
5
Preheat a grill or oven to medium-high heat (approximately 400°F / 200°C). Lightly oil the grill grates or a baking sheet to prevent sticking.
5 minutes
6
Grill or roast the kebobs, turning occasionally, until the vegetables are tender and lightly charred on the edges. This typically takes 12–15 minutes on a grill or 20 minutes in the oven.
15 minutes
7
Remove the kebobs from the heat and brush with any remaining marinade for a final layer of flavor. Allow them to rest for 2 minutes before serving.
2 minutes