Cooked - Summer Veg Kabobs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Veg Kabobs

4.0

3 tablespoons orange juice

2 tablespoons coconut aminos

1 tablespoon red wine vinegar

1 tablespoon garlic, minced

1½ teaspoons dijon mustard

1 teaspoon 100% pure maple syrup

¼ teaspoon black pepper

¼ teaspoon dried oregano

¼ teaspoon smoked paprika powder

3 cups white mushrooms, halved or quartered if large

2 cups green zucchini, unpeeled, cut in half lengthwise then sliced into ¾" thick half moons

2 cups summer squash, unpeeled, cut in half lengthwise then sliced into ¾" thick half moons

1 cup sweet onion, chopped into 1" chunks

8 large cherry tomatoes

In a mixing bowl, whisk together all of the Marinade ingredients.
Add the Veggies and stir to coat them with Marinade.
Thread the Veggies onto your skewers, alternating the vegetables.
Reserve any remaining Marinade for basting your Kabobs while they're cooking.
For grilling: Prepare your grill grate and preheat to medium heat (about 350°F / 175°C).
Place the Kabobs onto your grill rack and baste with remaining Marinade while grilling.
Grill with the lid down for 10-12 minutes, rotating each Kabob carefully.
For oven roasting: Preheat your oven to 425°F (220°C) and line baking sheet(s) with parchment paper.
Place the Kabobs onto your baking sheet(s) and roast for 15 minutes.
Turn over each Kabob, brush with Marinade, and roast for an additional 10-15 minutes until golden brown and tender.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍢Kabobs

Cuisine🇺🇸American

Occasions🏞️Picnic🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 68 weeks ago

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