Grilled Veggie Kabobs
Serves: 4
Prep time: 40 minutes (includes marinating)
Grill time: 12-15 minutes
3 zucchini
1 red onion
2 red bell peppers
1 yellow summer squash (optional)
4 tablespoons extra virgin olive oil
1 tablespoon Yoshido's Teriyaki Sauce
1/2 teaspoon oregano
1/4 teaspoon basil
1 clove garlic, minced
Salt & Pepper to taste
Chop zucchini, onion, bell peppers, & squash and put in large bowl. Set aside.
In a small bowl, combine olive oil, teriyaki sauce, oregano, basil, & garlic; stir together and pour over veggies. Add salt & pepper to taste. Stir mixture well, cover, & marinate for 20 minutes.
Grill over medium/high heat for 12-15 minutes or until the edge of veggies start to darken.
Prep time: 40 minutes (includes marinating)
Grill time: 12-15 minutes
3 zucchini
1 red onion
2 red bell peppers
1 yellow summer squash (optional)
4 tablespoons extra virgin olive oil
1 tablespoon Yoshido's Teriyaki Sauce
1/2 teaspoon oregano
1/4 teaspoon basil
1 clove garlic, minced
Salt & Pepper to taste
Chop zucchini, onion, bell peppers, & squash and put in large bowl. Set aside.
In a small bowl, combine olive oil, teriyaki sauce, oregano, basil, & garlic; stir together and pour over veggies. Add salt & pepper to taste. Stir mixture well, cover, & marinate for 20 minutes.
Grill over medium/high heat for 12-15 minutes or until the edge of veggies start to darken.
HELPFUL HINT: Make sure while chopping veggies that they will fit on kabob skewers without breaking in half. Chop zucchini thicker than everything else as it will cook the fastest.
You can also grill veggies on a tray if you have one. As you can see from this picture, I added green beans, carrots, & broccoli to this colorful mixture.
Be creative and add your favorite veggies!
You can also grill veggies on a tray if you have one. As you can see from this picture, I added green beans, carrots, & broccoli to this colorful mixture.
Be creative and add your favorite veggies!
