Marinated Vegetable Kabobs Recipe

Name: Marinated Vegetable Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup olive oil; 1 Tbs. pesto; 2 Tbs. balsamic vinegar; 1/2 tsp. powdered garlic, or to taste; 2 tsp. minced fresh savory or 1 tsp. dried; Salt and freshly ground black pepper to taste; 8 large scallions; 8 oz. Italian-seasoned baked tofu; 1 small zucchini; 1/2 red or yellow bell pepper, seeded; 16 white mushrooms, stems removed; 8 cherry tomatoes; 8 vegetarian meatballs

Servings: persons

⅓ cup olive oil
1 Tbs. pesto
2 Tbs. balsamic vinegar
1/2 tsp. powdered garlic, or to taste
2 tsp. minced fresh savory or 1 tsp. dried
Salt and freshly ground black pepper to taste
8 large scallions
8 oz. Italian-seasoned baked tofu
1 small zucchini
1/2 red or yellow bell pepper, seeded
16 white mushrooms, stems removed
8 cherry tomatoes
8 vegetarian meatballs

1
To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine.
2
Set aside.
3
To make Kabobs: Trim green parts off scallions, and reserve for another use.
4
Cut white parts into 8 1-inch-long pieces.
5
Cut tofu into 8 squares.
6
Cut zucchini into 8 1-inch-long pieces.
7
Cut pepper into 8 1-inch pieces.
8
Thread vegetables and meatballs onto skewers, beginning and ending with mushrooms to help anchor other ingredients.
9
Arrange skewers in baking dish, and spoon marinade over top.
10
Turn skewers to coat, making sure that all vegetables are well covered.
11
Set aside 30 minutes, or cover and refrigerate overnight.
12
Preheat oven to 450F.
13
Uncover kabobs, if covered and chilled, and bring to room temperature.
14
Bake kabobs about 25 minutes, or until vegetables are tender, turning once.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ⅓ cup olive oil, 1 Tbs. pesto, 2 Tbs. balsamic vinegar, 1/2 tsp. powdered garlic, or to taste, and more.

Yes, Marinated 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.

That's it — enjoy your meal!

Marinated Vegetable Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions