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Baby Bella Vegetable Kabobs

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Baby Bella Vegetable Kabobs
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Servings
4 large kabobs
Ingredients
  • 8-10 whole cremini mushrooms
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic
  • 1/2 tablespoon soy sauce
  • generous amount of freshly ground black pepper
  • 1 red bell pepper deseeded and sliced into 1-inch pieces
  • 1/2 red onion quartered and sliced into 1-inch pieces
  • 2 inch small zucchini sliced into 3/4 pieces
  • 8-10 cherry tomatoes
  • extra virgin olive oil for drizzling
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper
Servings
4 large kabobs
Ingredients
  • 8-10 whole cremini mushrooms
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic
  • 1/2 tablespoon soy sauce
  • generous amount of freshly ground black pepper
  • 1 red bell pepper deseeded and sliced into 1-inch pieces
  • 1/2 red onion quartered and sliced into 1-inch pieces
  • 2 inch small zucchini sliced into 3/4 pieces
  • 8-10 cherry tomatoes
  • extra virgin olive oil for drizzling
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove the mushroom stems and gently clean each mushroom by wiping the tops with a damp cloth.
  2. In a medium bowl, mix together the olive oil, balsamic vinegar, soy sauce, and a generous amount of freshly ground black pepper. Add the mushrooms and toss, using your hands to coat the mushrooms in the marinade. Set aside at room temp for at least 30 minutes.
  3. Make the kabobs by threading the skewers with mushrooms, red pepper, red onion, zucchini and cherry tomatoes. Drizzle with olive oil and sprinkle with salt, pepper and dried oregano.
  4. Heat a grill or grill pan over medium heat. Add the kabobs to the grill and cook, rotating, until char marks form on each side and the mushrooms are tender (12-15 minutes total).
  5. Remove from the grill and serve with Grilled Corn on the Cob and Avocado Salsa with Black Beans.

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