Wait a minute! It's still grilling season!
Updated: Sep 8
As the summer comes to a close, don't pack up the outdoor furniture and the grill just yet!
We still have some more grilling to do, fall outdoor dinner parties and of course, TAILGATING!
Now, I know what you're thinking. "The fresh fruits and veggies are gone and grill will be filled with meat and the table overflowing with heavy hearty snacks!" Yes, that may be true but and fear not, for behold I bring you the perfect balance solution: Vegetable kabobs!
Kabobs aren't just for meat lovers. With a little creativity and some fresh veggies, you can create a colorful and delicious kabob that will satisfy all your diehard hungry sports fans!
TASTY TOUCHDOWN KABOBS
Here's what you'll need:
Assorted vegetables (bell peppers, onions, mushrooms, zucchini, cherry tomatoes, etc.)
1/2 cup of Olive oil
1 teaspoon of Italian seasoning blend
1 teaspoon of minced garlic
1 teaspoon of garlic powder
1 teaspoon of onion powder
Your favorite all purpose seasoning blend
Chicken bouillon powder (optional)
Preheat your grill to medium-high heat.
Place your wooden skewers in water. This will prevent the skewers from burning.
Thread the vegetables onto skewers, alternating colors and textures. Place on a sheet pan.
In a bowl combine olive oil, Italian seasoning blend, minced garlic, garlic powder, onion powder. Whisk and blend well.
Brush the vegetable kabobs with olive oil mixture and sprinkle with all purpose seasoning blend. Lightly sprinkle your vegetable kabobs with chicken bouillon (if desired).
Place the vegetable kabobs on the grill and cook for 10-12 minutes, rotating occasionally, until the vegetables are tender and slightly charred.