Vegetable Kabobs

The grill is my husband’s territory, which means I can kick my feet up and relax while he cooks.  Simply add a protein of choice next to these vegetable kabobs and you have a complete meal.

My favorite protein is steak.  We stock up on either grass-fed or Prime steak when it goes on sale at the local market or grocery store. Knowing that Prime and grass-fed are on either ends of the spectrum, we love the taste of Prime steak for it’s flavor that simply melts in your mouth.

Plus, there is no clean-up other than scraping the grill, so it leaves more time to play with our son.

Serves 4

Ingredients:

  • 1 large onion
  • 2 bell peppers
  • 5 yellow squash
  • 8 oz baby portabella mushrooms
  • 8 kabob skewers
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 1 tsp pepper

Directions:

  1. Cut the onion, peppers, and squash to size relative to the mushrooms. This will ensure all the vegetables will cook equally.
  2. Place the cut vegetables, mushrooms, avocado oil, salt, and pepper in a Ziploc bag and secure it closed.
  3. Shake the bag until the vegetables are evenly coated with the oil and spices.
  4. Alternate different vegetables onto the skewers.
  5. Grill the vegetable kabobs for 15-20 minutes, rotating the skewers on the grill every 5 minutes until vegetables are soft and potatoes are done.

Variations:

Check out some other great grill recipes.

Asparagus Poppers
Chicken Wings

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