

Yields:
1 dz.
Prep Time:
30 mins
Total Time:
45 mins
Cal/Serv:
47
These kabobs have the *perfect* combination of flavors and textures. Serve them up with our ultimate meat-lovers veggie burger for a backyard vegetarian feast that even a carnivore couldn't turn down.
Made these? Let us know how they went in the comment section below!
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Ingredients
- 2
medium zucchini, cut into 1" thick half-moons
- 1
(10-oz.) package baby bella mushrooms, cleaned and halved
- 1
medium red onion, cut into wedges
- 2
small lemons, cut into eighths
- 3 Tbsp.
extra-virgin olive oil
- 1
garlic clove, grated
- 1 tsp.
freshly chopped thyme, oregano, or rosemary
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Directions
- Step 1If using wooden skewers, soak in water for 30 minutes. Preheat grill to medium-high heat.
- Step 2Thread each skewer with zucchini, mushrooms, onions, and lemon pieces, alternating each.
- Step 3In a small bowl, whisk together oil, garlic, herbs, and red pepper flakes. Brush all over skewers, then season skewers with salt and pepper.
- Step 4Grill, turning occasionally, until vegetables are tender and slightly charred, 12 to 14 minutes. Serve hot.
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