Do you have to soak wooden skewers before grilling?

Yes, it is highly recommended! If you are using bamboo or wooden skewers, you should soak them in water for at least 30 minutes before threading your vegetables onto them. This prevents the exposed ends of the wood from catching fire or splintering over the hot grill grates. If you use reusable metal skewers, you can skip this step entirely.

What are the best vegetables to use for grilled kabobs?

The best vegetables for grilling are sturdy ones that hold their shape over high heat and have similar cooking times. Bell peppers, red onions, zucchini, yellow squash, and mushrooms (like cremini or button) are fantastic choices. You can also include cherry tomatoes, parboiled baby potatoes, or thick chunks of eggplant.

How long should you marinate vegetables before grilling?

Vegetables are like sponges and absorb flavors very quickly. You only need to toss them in the garlic herb marinade right before grilling, or let them sit for about 15 to 30 minutes while the grill preheats. If you let softer vegetables like zucchini sit in an oil and acid marinade for too long (like overnight), they can become mushy before they even hit the grill.

How do you keep vegetables from spinning or falling off skewers?

To keep your veggies secure, make sure you cut them into uniform, 1-inch chunks so they cook evenly. Thread them through their thickest part. If you have trouble with vegetables spinning around when you try to flip them on the grill, a great trick is to use two skewers side-by-side for each kabob, which locks the vegetables flat in place!

15-Minute Grilled Vegetable Kabobs ( Best Garlic Marinade )

The Best Grilled Vegetable Kabobs

Print Recipe

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 Servings
Category: Side Dish
Cuisine: American, Mediterranean

Ingredients

2 large bell peppers (any color), cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
8 oz cremini mushrooms, stems trimmed and halved
1/4 cup extra-virgin olive oil
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1 large clove garlic, minced
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste

Instructions

If using wooden skewers, soak them in water for at least 30 minutes prior to grilling.
Preheat your outdoor grill to medium-high heat.
In a large mixing bowl, add the chopped bell peppers, red onion, zucchini, yellow squash, and mushrooms.
In a separate small bowl, whisk together the olive oil, fresh parsley, fresh basil, minced garlic, dried oregano, salt, and black pepper.
Pour the garlic herb marinade over the chopped vegetables. Toss gently until all the vegetables are evenly coated.
Thread the marinated vegetables onto your skewers, alternating the colors and types of veggies.
Place the kabobs on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the vegetables are tender-crisp and have slight char marks.
Remove from the grill and serve immediately!

Find it online: https://www.endrecipes.com/grilled-vegetable-kabobs/