Who couldn’t use more rainbows in their life? Besides looking fun on the grill, our vibrant vegetable kebabs pack a real health punch. After all, different colored veggies contain unique nutrients— and sometimes mixing the color palette on your dinner plate is a quick way to diversify the vitamins and minerals you consume.
This bright side dish includes red, orange, and yellow pepper, purple potatoes, and more to draw the eye of your dinner guests. White mushrooms contain the slices of paradise and break up the crunch of veggies. Plus, we spiced up the traditional vegetables with a rich Italian marinade, helping to keep your kebabs from drying out on the grates and giving them a rounded flavor.
- 16oz pack of Monterey® Medium White Mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 small yellow squash
- 1 small zucchini
- 1 red onion
- 10 oz pack of grape or cherry tomatoes
- 16 baby purple potatoes, pre-cooked
- 8 kebabs
From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe.
ITALIAN VEGETABLE KEBAB MARINADE
- ⅓ cup of extra virgin olive oil
- ¼ cup of lemon juice
- 1 cup of Italian dressing
- 2 garlic cloves, minced
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp thyme
- Salt and pepper to taste
- Bring a pot of water to a boil with a dash of salt. Place whole purple potatoes in and set a timer for 20 minutes.
- Rinse your bell peppers, squash, zucchini, and tomatoes in cool water.
- Slice bell peppers and cut them into two-inch pieces. Slice squash and zucchini into flat circles. Leave your grape tomatoes whole.
- Peel and dice the onion into two-inch pieces.
- Clean your mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. Make sure you leave your mushrooms whole so they skewer easily.
- Check on boiling potatoes by sticking them with a fork. If tender, remove from the burner and drain in a colander. Set aside to cool.
- Prepare your Italian vegetable marinade by mixing all the ingredients listed above.
- Should you prefer to soak your ingredients in your Italian marinade, let your vegetables sit for 20 minutes in a bowl or Ziploc bag*. This can enhance the flavor of your kebabs and add important moisture to your ingredients to avoid drying out on the grill. However, if you’re pinched for time, you could simply baste your veggies with the mixture after it’s placed on your skewers.
*If you let them marinate, save the remaining marinade for basting on the grates.
- Preheat the grill to 375° F.
- String your ingredients on your metal skewers*, arranging them by color mimicking the pattern of a rainbow. Use the picture for reference!
*If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
- Bring a bowl of your remaining marinade to the grill with your baster to reapply between flips on the grill.
- Place kebabs on the grill over direct heat. After 2 minutes or once grill marks are established, move to indirect heat and grill for 3 minutes. Flip and grill an additional 5 minutes.*
Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill.
- Serve as a delicious side with your other picnic favorites or as a stand-alone grilled snack.
If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer.
Here are a few other kebab recipes, just for you!
Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new-found knowledge to good use!
GIVE ME MORE KEBABS, PLEASE!
New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!