Summer is all about grilling, having fun, and looking good! Sometimes, the first two don’t always align with the third though, so it’s super important to have some totally healthy, delicious recipes in your book to help you make the most of the amazing seasonal produce. My name is Mary, I blog recipes over at GoodieGodmother.com, and I’m thrilled to be here today on Cook. Craft. Love. sharing these garlic grilled veggie skewers, a healthy, great for the grill (or your grill pan!), summer recipe!
These garlic grilled vegetable kebabs are extremely easy to make. The marinade can be created up to two days in advance and refrigerated, and the kebabs take just a few minutes to assemble and grill. Save yourself even more time and buy pre-washed and cut vegetables at your local grocery store!
The exact combination of vegetables is up to you, but I would recommend semi-firm vegetables that will hold up well to high heat cooking. Today, I chose mushrooms, red and green peppers, zucchini (courguettes), and onion. This combination gave me a great balance of color and flavor with minimal effort. If you decide to use firm vegetables like broccoli, carrots, cauliflower, or potatoes, you’ll want to par boil them first and just let them finish cooking on the grill. If you don’t par boil, you’ll end up with a combination of undercooked or overcooked vegetables on your kebabs since all won’t grill at the same rate.
The vegetable kebabs take about 15 minutes to cook and give you those beautiful grill marks, so plan accordingly with whatever else you are making. We served these with steak, and put the kebabs on the grill after flipping the meat so that they would be ready by the time the meat had finished resting. A slightly unrelated PSA, should you be grilling meat along with your vegetable kebabs, plan time for the meat to rest. Cutting into a steak straight off the grill is just wrong.
The amount of marinade in the recipe is perfect for 8-10 skewers, but if you’d like extra marinade to use later or use to make a sauce, feel free to double the recipe. It has a great flavor that works with so many different foods, making it very versatile. I haven’t tested with this exact recipe, but I think it would make a lovely cream sauce reduced in a sauce pan with a little heavy cream whisked in, then served over chicken or salmon or tossed with some pasta. Olive oil, lemon, and garlic are a beautiful trifecta for so many recipes!
I hope you enjoy this healthy grill recipe! Thanks for hosting me Meaghan!
- 8 oz mushrooms
- 1 large red bell pepper
- 1 large sweet green pepper
- 1 mild banana pepper
- 1 medium zucchini
- 1/2 medium onion diced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 5 cloves garlic minced
- ¼ tsp kosher salt
- Dash of black pepper
- If you are using wooden kebab skewers, soak the skewers in cold water while you prepare the marinade.
- Combine all the marinade ingredients and set aside.
- Prepare the vegetable kebabs.
- Pour the marinade over the kebabs in a shallow baking dish, cover and marinate at room temperature 1-2 hours, or in the refrigerator up to 8 hours.
- Preheat your grill pan to medium heat, or cook over indirect flame on a gas or charcoal grill, for 12-15 minutes, turning twice during cooking time.
- Serve immediately.