Greek Vegetable Kabobs Recipe

Name: Greek Vegetable Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, about 3/4 lb cut into 2-inch cubes; 3 medium carrots, cut into 1/2-inch slices; 8 small red potatoes, about 2-3-inch in diameter; 3 medium zucchini, sliced lengthwise, then into 1-inch slices; 1 large red bell pepper, seeded and cut into 1-inch squares; 2 medium onions, cut in wedges (separate wedges into 2-3 layers each); 16 whole mushrooms; Herb Marinade; 3/4 cup olive oil; 1/4 cup white vinegar or 1/4 cup lemon juice; 2 garlic cloves, minced; 1 teaspoon Dijon mustard; 1/2 teaspoon oregano; 1/2 teaspoon marjoram; 1/2 teaspoon rosemary; 1/4 teaspoon ground pepper

Servings: persons

1 small eggplant, about 3/4 lb cut into 2-inch cubes
3 medium carrots, cut into 1/2-inch slices
8 small red potatoes, about 2-3-inch in diameter
3 medium zucchini, sliced lengthwise, then into 1-inch slices
1 large red bell pepper, seeded and cut into 1-inch squares
2 medium onions, cut in wedges (separate wedges into 2-3 layers each)
16 whole mushrooms
Herb Marinade
3/4 cup olive oil
1/4 cup white vinegar or 1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/4 teaspoon ground pepper

1
["Combine all ingedients for the Herb Marinade -- and set aside.", "Cook eggplant in 1"" boiling water for 3 minutes and drain.", "Cook carrots in 1"" boiling water until just tender crisp and drain.", "Cook unpeeled potatoes in 1"" boiling water for approximately 15-20 minutes. Drain and cut in half.", "Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.", "Refigerate for 2 hours or overnight.", "Drain veggies and reserve marinade.", "Using 8 metal skewers, thread veggies, alternating varieties.", "Place on lightly greased grill, over low heat.", "Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.", "Sprinkle lightly with salt before serving.", "Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.", "Makes 8 skewers; 2 skewers per person.", "NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning."]

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small eggplant, about 3/4 lb cut into 2-inch cubes, 3 medium carrots, cut into 1/2-inch slices, 8 small red potatoes, about 2-3-inch in diameter, 3 medium zucchini, sliced lengthwise, then into 1-inch slices, and more.

Yes, Greek Vegetable Kabobs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Vegetable Kabobs

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