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Mediterranean Veggie Kabobs on the Grill
Celebrate summer with these easy kabobs on the grill. The marinade is a riff on Greek dressing, so you can use any extra on your salad! Perfect side dish for your next cook out!
Prep Time 20 minutes
Cook Time 20 minutes
Marinade time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 85 kcal
Ingredients
For the Marinade
- 1 cup Plain Nonfat Greek Yogurt
- ⅔ cup Olive Oil
- ⅔ cup Red Wine Vinegar
- ⅓ cup + 1 Tbsp Lemon Juice
- 6 Garlic Cloves, finely minced
- 1 ½ Tbsp Dijon Mustard
- 1 ½ Tbsp Dried Oregano
- 1 ½ Tbsp Dried Basil
- 1 tsp Salt or to taste
For the Skewers
- 1 small Zucchini
- ½ medium Eggplant
- 1 large Green Pepper
- 1 large Yellow Pepper
- 1 large Red Pepper
- 1 medium Red Onion
Instructions
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Make the marinade by combining all the marinade ingredients, and whisking until combined. Taste and adjust salt if needed.
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Chop all the vegetables into large pieces - about 1 inch squares.
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Place all the vegetables in a gallon sized zipper bag, and pour half of the marinade over the vegetables. Shake the bag to coat the vegetables.
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Marinate in the refrigerator for at least an hour.
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Meanwhile, soak 16-20 wooden skewers in water in a shallow container (this helps prevent the skewers from burning during grilling).
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After the vegetables are done marinating, thread them onto skewers in whatever order you like.
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Preheat the grill, and oil the grates.
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Put the skewers on the grill, and reduce heat to medium or medium-low.
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Grill the skewers, rotating every 5 minutes or so, until the vegetables reach the desired level of doneness. Because there is no meat, the skewers can be cooked however long or short you like.
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Remove from the grill, and serve immediately, with the reserved marinade for dipping.