Summer is grilling season, and while burgers and steaks are traditional favourites, grilled veggie kabobs are a vibrant, healthy, and mouthwatering option. They’re colourful and packed with nutrients, which is an excellent way to enjoy the bounty of the season’s produce. Veggie kabobs are versatile and perfect for a family cookout or a sophisticated garden party. In this article, we’ll guide you through everything you need to know to make delicious veggie kabobs that will impress any crowd.
Why Choose Veggie Kabobs?
Veggie kabobs are a delightful way to enjoy vegetables. They grill quickly, absorb flavours superbly, and offer a fun, interactive eating experience. Plus, they are truly inclusive; whether you have guests who are vegetarian, vegan, or just trying to eat healthier, everyone can partake in the joy of a perfectly grilled veggie skewer.
Choosing Your Vegetables
Selecting the right vegetables is crucial for tasty kabobs. Some of the best veggies for the grill include:
- Bell Peppers: A mix of red, yellow, and green bell peppers adds sweetness and a slight smokiness, bringing a rainbow of colours to your plate.
- Zucchini and Yellow Squash: These summer squashes become wonderfully tender and gain a great char on the grill.
- Mushrooms: Button or cremini mushrooms provide a meaty texture and soak up marinades well.
- Onions: Red or sweet onions add a bit of spice and crispness that mellows out beautifully when grilled.
- Cherry Tomatoes: They become juicy and even sweeter on the grill. Just cook them long enough to warm through; they can burst and become messy if overcooked.
- Eggplant: Cut into chunks, it grills to a creamy consistency with a fantastic surface char.
- Corn: Sliced into rounds, corn on the cob adds a sweet, crispy element to your kabob.
Prepping and Cutting Your Vegetables
Cut your vegetables into uniform pieces so they cook evenly. Aim for bite-sized chunks, considering that vegetables shrink a bit when grilled. Soak wooden skewers for 20 minutes before threading veggies to avoid grill burns.
Seasoning and Marinades
Soak wooden skewers for 20 minutes before threading veggies to avoid grill burns. For something more adventurous, try a marinade of balsamic vinegar, garlic, mustard, and spices like smoked paprika, or go for an Asian flair with soy sauce, ginger, and sesame oil.
Marinate your veggies for at least 30 minutes, though several hours in the fridge can help develop deeper flavours. Don’t marinate tomatoes, or they’ll become too soft.
Grilling Your Veggie Kabobs
Preheat your grill to medium-high heat and clean the grates to avoid sticking.
Thread the vegetables onto your skewers, but don’t pack them too tightly, as they need some space around them for even cooking. Grill the kabobs for 10-15 minutes, flipping regularly, until the vegetables are cooked and have grill marks. Some vegetables, like peppers and onions, can withstand higher heat, while tomatoes and mushrooms may do better over a slightly cooler part of the grill.
Serving Your Veggie Kabobs
Grilled veggie kabobs can be served as a side dish or as the main event. Serve them straight off the grill or slide them off the skewers onto a platter. They pair wonderfully with dips like hummus, tzatziki, or a tangy vinaigrette.
You can also complement them with grains like quinoa or couscous or serve alongside grilled tofu, fish, or chicken for an added protein boost.
Conclusion
Veggie kabobs are an excellent addition to any grilling menu. They are visually appealing and delicious and offer a healthy option tailored to various tastes and dietary needs. Armed with these tips, you’re ready to fire up the grill and enjoy the fresh flavours of grilled veggie kabobs all season long.
Happy grilling!
Tips to Remember
- Choose fresh, seasonal vegetables.
- Cut your veggies into even chunks.
- Marinate for flavour infusion.
- Preheat the grill to ensure the veggies cook evenly.
- Turn kabobs regularly for perfect char marks.
- Pair with grains or proteins for a complete meal.
- Impress your guests with a vibrant, healthy choice!
