Remove vegetables from marinade (save your marinade) and thread onto skewers. (Note: If using wooden skewers, let them soak in water for an hour.) Heat grill to medium and place skewers on top of ...

This grilled veggie skewers recipe features mushrooms, tomatoes, bell peppers, squash, zucchini, and red onion, all tossed in a zesty balsamic vinaigrette.

Any vegetables that grill well can work nicely, such as eggplant or asparagus, or use leftover grilled vegetables. Grilled pork kebabs and vegetables with couscous Preparation time: 45 minutes ...

Bring to room temperature before grilling. (Unlike with marinades used for proteins, any leftover vegetable marinade can be reused; add oil and make a salad dressing.) Prepare the grill for direct ...

Vegetables: 4 baby green pattypan squash 4 baby yellow pattypan squash 8 baby yellow, orange and/or red bell peppers For marinade combine ingredients. If using basil, make marinade several hours ...

Veggies bathe in an easy marinade before grilling to perfection outdoors.Makes about 14 kabobs 3 small zucchini (about 1 pound) cut diagonally in 1/2 inch pieces 4 small yellow squash (about 1 ...

Grilled meats slicked with yogurt are a specialty of the Turks. They understand how the thick, cultured marinade transports flavors into the beef while tenderizing it a bit. It also keeps the beef ...

Crucifer skewers of blanched cauliflower, broccoli florets and Brussels sprouts sweeten when grilled. Mix suitable fruits with vegetables if you like; pineapple’s a good choice, as are peaches.

Crucifer skewers of blanched cauliflower, broccoli florets and Brussels sprouts sweeten when grilled. Mix suitable fruits with vegetables if you like; pineapple’s a good choice, as are peaches.

Set aside while you grill kebabs. Using metal or bamboo skewers that have been soaked in water, thread the marinated meat along with the veggies, alternating them on the skewer.