Summer Barbecue Recipes
Vegetarian Barbecue Recipes

BBQ Recipe Index | Cooking with Fresh Herbs

Summer Party & Barbecue Planning Guide

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Grilled Vegetable Kabobs

What's nice about grilling vegetables, is that if you are short on time, they don't require the same amount of time in a marinade as meat requires to get full flavor. I always make at least one vegetarian BBQ recipe for my friends who prefer not to eat meat, as well as for guests who prefer to eat something lighter on a hot summer evening. This grilled vegetable kabob recipe is not only vegetarian (vegan, actually), but is also simple to make, and relatively light, deriving its taste from the Mediterranean flavors of olive oil, lemon juice and oregano. If possible use fresh oregano in this dish, as fresh oregano is superior in flavor to dried oregano. If you have to use dried oregano, crush it in the palm of your hand before adding to the marinade to release its essential oils and revive flavor. To blanch vegetables just put into a boiling water for about 2 minutes. To parboil the potatoes, put the potatoes in cold water, bring to the boil and boil for about 5 minutes. When they're done, take them out and shake them dry with a colander.

Circle Kabob Set

This shapely kabob set runs circles around the average, stick-straight skewer with a curve that allows them to fit snugly on any plate. One end of these stainless steel skewers is sharp for piling on the kabob ingredients, and the other end curves into an attractive coiled handle. Great gift for your favorite chef or the owner of that amazing beach house you're visiting this weekend. Sold as a set of four.

Ready charcoal grill or preheat gas grill for 10 minutes.

Make marinade. In a shallow glass bowl, whisk together all marinade ingredients.

Add vegetables and toss to coat. Let stand 10 minutes. thread vegetables on skewers, alternating for color.

Grill until tender and lightly charred (about 5 min). Brush often with marinade as you cook.

Serve immediately.