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Grilled Vegetable Kebabs

  • Level: Easy
  • Total: 1 hr (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
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8 small cremini mushrooms

1 red or orange bell pepper, cut into 1 1/2-inch pieces 

1 small zucchini, cut into 1 1/2-inch pieces 

1/2 red onion, cut into 1 1/2-inch pieces 

2 tablespoons olive oil 

1 tablespoon fresh thyme leaves 

Kosher salt and freshly ground black pepper 


Special equipment:
four 12-inch wooden or metal skewers
  1. Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
  2. Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
  3. Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

Cook’s Note

If using wooden skewers, soak the skewers in water for at least 30 minutes before using.

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