Grilled Veggies Kabobs
29
May
May
If you want to use different vegetables—feel free!
1 each red, green and yellow pepper
2 medium red onions
15-18 white mushrooms
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp kosher salt
½ tsp ground black pepper
2 cloves garlic
1 tsp dried oregano
1
Soak the wooden skewers in water for 15 minutes
2
Whisk together the oil, vinegar, mustard, honey, salt, pepper, garlic and oregano to make a vinaigrette. Set aside.
3
Wash and cut the vegetables into large, evenly sized, chunks. Thread the vegetables on the skewers.
4
Heat a grill pan until very hot. Grill vegetables until they are just tender. Baste with the vinaigrette and serve hot or room temperature.
Ingredients
1 each red, green and yellow pepper
2 medium red onions
15-18 white mushrooms
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp kosher salt
½ tsp ground black pepper
2 cloves garlic
1 tsp dried oregano