Why Vegetable Kabobs are Great for BBQs
You can kabob practically anything that you can stick on a skewer.
Veggie kabobs can be done quickly, easily and with little prep time or clean up time needed.
Veggie Kabob Grilling Tips
Try corn on the cob pieces, artichoke quarters, squash (leave the skin on to give it shape), peppers, potatoes (choose new potatoes or small ones you can put on whole of in halves with the skin on), and anything else you find at the store.
You will want to pick vegetables that will cook in about the same amount of time. You can also choose items you like undercooked and add them to vegetables that cook faster.
Note, some vegetables are easy to put onto a stick, especially if you are using metal skewers. Some vegetables can be hard. Take corn on the cob for instance. Cut the cobs into quarters or thirds. Push a metal skewer straight down the center and you've got it ready to go.
Although several veggies caramelize when cooked and will not need any added flavor, like meats you can also choose to add spices or marinate your veggies for added flavor.
When grilling vegetable kabobs you will want to give them some good heat, but you don't want them getting a lot of direct heat. Keep your veggies to a cooler part of the grill or grill them indirectly with the other burners going on high. If you are using charcoal you will want an indirect fire, or a single layer fire. This will give the veggies the heat they need to get cooked, but also prevent them from burning.
Typically under this kind of heat a normal veggie kebab will take about 10 to 15 minutes to cook. Final cooking time will depend upon several factors such as the amount of veggies on the stick, size of the veggies, temperature of the grill, etc, so adjust your cooking times and you'll be pulling off the kabobs a few minutes after you've taken the steaks in to rest.
Veggie Kabob Marinades
Marinades can be basic and simple. A low fat Italian dressing is a great marinade because it contains oil, vinegar, herbs, and spices. It keeps the vegetables moist, limits burning, and adds flavor. Brush your kabobs with your marinade at least 30 minutes before they hit the grill.
Veggie Kabob Recipes
Try this recipe for a colorful medley of vegetables, lightly coated with olive oil and thyme, makes a great accompaniment to just about any grilled main course.
Prep time: 10 minutes
Bake/Cook time: 15 minutes
Ingredients:
- 2 medium zucchini, scrubbed and cut into 2-inch pieces
- 2 red bell peppers, seeded and cut into 2-inch pieces
- 18 large white mushrooms, washed, stems removed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Serves 6
Veggie Kabob Nutritional Break Down
Nutrition in grams per serving:
- Calories: 53
- Fat: 2 grams
- Protein: 3 grams
- Carbohydrates: 6 grams
- Fiber: 2 grams
Note: Soak bamboo skewers in water for 10 minutes (so they don't burn on the grill)
About the Author Jeff Behar
Jeff Behar, MS, MBA is a former natural bodybuuilding champion, well sought after personal; trainer and author with over 30 years of experience in the health, fitness, and bodybuilding fields. He regularly writes for several magazines about top health, fitness, disease prevention, diet, nutrition, natural healing, and anti aging issues that are being discussed today. He has authored over 1000 articles regarding health, fitness, nutrition, weight loss, and is the author of the best selling Ebook, Top 100 Superfoods - 100 Healthiest Foods on the Planet.
Jeff Behar is also the founder of www.MuscleMagFitness.com, www.MyBesthealthPortal.com , and www.MyBesthealthPortal.com, three very popular health and wellness information websites and social networking communities.
