Ingredients
2 tablespoons olive oil
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
Pinch of ground cumin (optional)
8 ounces button or baby bella mushrooms
1 large red bell pepper
½ red onion
2 medium unpeeled zucchinis, sliced into ¼-inch rounds
Instructions
1. Soak wooden or bamboo skewers in water for at least 15-30 minutes.
2. Mix olive oil, balsamic vinegar, salt, pepper, garlic powder, oregano, and optional cumin to create the marinade.
3. Toss vegetables in the marinade until well coated. Let sit for at least 20 minutes to enhance flavor.
4. Preheat grill to medium-high heat and oil the grates.
5. Thread vegetables onto skewers, alternating and leaving spaces for even cooking.
6. Grill skewers for 4-5 minutes per side, turning frequently to ensure vegetables are tender and slightly charred.
7. Alternatively, bake on a parchment-lined sheet at 425°F for 20-30 minutes, turning once halfway.
Last Step:
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🥄 Garlic powder helps prevent burning during grilling.
💧 Soak skewers to prevent burning.
🔥 Grill or bake at medium-high heat to avoid burning and achieve even cooking.
- Prep Time: 20-30 minutes
- Marinate Time: 20 minutes to several hours
- Cook Time: 10-15 minutes on grill or 20-30 minutes in oven
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 kabob
- Calories: 70-150 kcal
- Sugar: 3-11 g
- Sodium: 17-190 mg
- Fat: 4-6 g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: 7-8 g
- Fiber: 2-6 g
- Protein: 2-3 g
- Cholesterol: 0 mg