These vegetable kabobs are a tasty and effortless way to enjoy grilled veggies. They feature small white mushrooms, bell peppers, zucchini, and red onion, all bursting with vibrant flavors. We even provide a homemade teriyaki sauce recipe to enhance the taste. With a simple marinade and quick grilling time, you can savor these mouthwatering kabobs in no time. So, fire up the grill and impress your loved ones with these delightful vegetable kabobs!
Ingredients & Substitutions for Vegetable Kabobs
This recipe offers a versatile array of vegetables that bring a burst of flavors to your plate. Small white mushrooms, bell peppers, zucchini, and red onion are the main stars, delivering a colorful and vibrant ensemble. However, don’t be afraid to unleash your culinary creativity and experiment with additional veggies like cherry tomatoes, eggplant, or even pineapple for a touch of sweetness.
To elevate the taste, a homemade teriyaki sauce can be prepared. It requires a combination of water, oil, soy sauce (or tamari for those with gluten-free preferences), brown sugar, fresh grated ginger, minced garlic, and hot chili flakes. This tangy and savory sauce complements the vegetables perfectly, infusing them with a delightful flavor.
If time is a constraint, store-bought teriyaki sauce is a convenient alternative. It offers a quick and hassle-free option, ensuring you can still enjoy the mouthwatering kabobs without compromising on taste.
When assembling the kabobs, wooden skewers can be utilized. Soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Alternatively, metal skewers can be used for ease and convenience.
To achieve a thicker consistency in the teriyaki sauce, a cornstarch slurry can be added. This simple mixture of cornstarch and cold water creates a satisfying texture, enhancing the overall sauce experience. While this step is optional, it adds a pleasant thickness to the sauce.
These vegetable kabobs offer a multitude of serving options. They can be enjoyed as a standalone dish or accompanied by a bed of rice for a more substantial meal. Furthermore, they make a delightful side dish when paired with grilled tofu as part of a vegetarian feast.
- Skewers: Whether you opt for wooden or metal skewers, they are essential for threading and grilling the vegetables. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning.
- Grill: A grill, whether it’s a charcoal or gas-powered grill, is the primary cooking apparatus for this recipe. Make sure your grill is clean and preheated to medium heat before placing the kabobs on the grates.
- Basting Brush: To add a delectable glaze to the kabobs, a basting brush is essential. Use it to brush the teriyaki sauce onto the vegetables while they are grilling, enhancing their flavor and appearance.
- Cutting Board and Knife: A sturdy cutting board and a sharp knife are indispensable for chopping the vegetables into bite-sized pieces. Ensure that you have a reliable cutting surface and a well-maintained knife for safe and efficient preparation.
- Grill Tongs or Spatula: To handle and flip the kabobs on the grill, a pair of long-handled grill tongs or a spatula will prove useful. They allow for secure and precise maneuvering while ensuring the vegetables cook evenly.
How to Make This Vegetable Kabobs On The Grill Recipe
To start, soak the wooden skewers in water for at least 30 minutes. This step ensures that they won’t burn during grilling. Meanwhile, wash and chop all the vegetables into approximately 1-inch by 1-inch pieces. This size allows them to fit nicely onto the skewers.
For homemade teriyaki sauce, bring oil, soy sauce, water, brown sugar, minced garlic, fresh grated ginger, and hot chili flakes to a boil in a medium saucepan while stirring. Once it reaches a boil, reduce the heat and let it simmer.
To thicken the sauce, if needed, create a cornstarch slurry by mixing cornstarch and cold water. Add the slurry to the saucepan, stirring until the sauce thickens. Let it simmer for at least 5 minutes, making sure to stir occasionally to prevent sticking. Alternatively, store-bought teriyaki sauce can be used as a convenient option.
In a mixing bowl, combine the chopped vegetables with the teriyaki sauce, allowing them to marinate for up to 4 hours. If you’re short on time, marinating for at least 15 minutes will still infuse the flavors nicely.
Preheat the grill to medium heat. Thread the marinated vegetables onto the soaked skewers, placing them close together for easy grilling.
Place the kabobs on the preheated grill and cook for about 5-6 minutes per side. Look for grill marks and ensure the vegetables are cooked to your desired tenderness. While the kabobs are grilling, brush them with the teriyaki marinade to add an extra layer of flavor.
Once the kabobs are done, carefully remove them from the grill. Brush any remaining teriyaki sauce onto the kabobs for a final burst of flavor!
Tips & Tricks
- Choose Fresh and Vibrant Vegetables: Opt for fresh and vibrant vegetables to ensure the best flavor and texture in your kabobs. Look for firm bell peppers, plump mushrooms, and a zucchini with a glossy skin. Using fresh ingredients will make a noticeable difference in the final result.
- Cut Vegetables Uniformly: When chopping the vegetables, aim for uniform sizes. This helps ensure that they cook evenly on the grill and prevents some pieces from being undercooked while others become overly charred. Aim for approximately 1-inch by 1-inch pieces, as this size fits well on the skewers.
- Preheat the Grill: Preheating the grill is crucial for achieving those desirable grill marks and ensuring even cooking. Give the grill enough time to reach the desired medium heat before placing the kabobs on the grates.
- Brush with Teriyaki Sauce: While grilling the kabobs, periodically brush them with the teriyaki marinade. This not only adds extra flavor but also helps keep the vegetables moist and enhances their appearance by creating a caramelized glaze.
- Don’t Overcook the Vegetables: Keep a close eye on the kabobs while grilling to avoid overcooking the vegetables. Grilling for about 5-6 minutes per side should be sufficient, but adjust the time as needed based on your grill’s heat and the desired tenderness of the vegetables. Remember that they will continue to cook slightly after being removed from the grill.
- Customize Your Kabobs: Feel free to customize the kabobs to suit your preferences. Experiment with different vegetable combinations or add extra ingredients like cherry tomatoes, pineapple chunks, or even tofu for a vegetarian protein option. Get creative and make the kabobs your own!
FAQ: Vegetable Kabobs
While it’s best to marinate the vegetables for at least 15 minutes to let the flavors develop, you can prepare the kabobs in advance. However, it’s recommended to grill them fresh for the best taste and texture. If needed, you can pre-chop the vegetables and marinate them beforehand, assembling the kabobs just before grilling.
Yes, you can adapt this recipe for indoor grilling. If you have a stovetop grill pan or an electric grill, you can achieve similar results. Just ensure proper ventilation and follow the manufacturer’s instructions for indoor grilling.
Certainly! While the teriyaki sauce adds a delicious Asian-inspired flavor, you can explore other marinades or sauces according to your taste preferences. Barbecue sauce, lemon-herb marinade, or even a balsamic glaze can all work well with the grilled vegetables.
Yes, metal skewers are a great alternative to wooden ones. They don’t require soaking and can be reused multiple times. Just be cautious while handling them, as they can get hot during grilling. Remember to use oven mitts or tongs to protect your hands.
The grilling process is essential for achieving the characteristic smoky flavor and charred texture of these kabobs. While you can try cooking them on a stovetop grill pan or in the oven, the results may differ. Grilling outdoors is recommended for the best taste and overall experience.
Vegetable Kabobs On The Grill Easy Recipe
- 2-3 cups small white mushrooms
- 2 bell peppers
- 1 medium zucchini
- 1 red onion
Teriyaki Sauce (if making homemade)
- ¼ cup water
- 1 tbsp oil
- ½ cup soy sauce (sub tamari for GF)
- 3 tbsp brown sugar
- 1 tbsp fresh grated ginger
- 2 cloves minced garlic
- hot chili flakes to taste
- If using wooden skewers, soak them in water for at least 30 mins.
- Wash and chop all vegetables into bite sized pieces. Combine all ingredients with the teriyaki sauce and allow to marinate for up to 4 hours. If you are tight for time, marinate for at least 15 minutes.
- For the Teriyaki Sauce Add the oil, soy sauce, water, sugar, garlic, ginger and hot chili flakes to a medium saucepan.Bring to a boil while stirring. Reduce to a simmer.Make the cornstarch slurry by mixing together the cornstarch and cold water.Add the cornstarch slurry into the pot, stir in and let simmer for at least 5 minutes until it thickens. Stir occasionally to make sure it doesn't stick. (Optional: use 1 cup of store-bought teriyaki instead)
- Preheat the grill to medium heat, and thread the veggies onto the skewer fairly close together.
- Grill for 5-6 minutes per side, or until the vegetables are cooked and have grill marks. While the kabobs are grilling, brush them with the teriyaki marinade.
- Remove from the grill, and brush on the remaining sauce. Serve and enjoy! (These are great served on a bed of rice, or just by themselves as a side dish.)
Vegetable Kabobs On The Grill is a versatile and delicious recipe that combines fresh vegetables with savory teriyaki sauce. By marinating the vegetables and grilling them to perfection, you can create a flavorful and visually appealing dish. Whether served as a side or a main course, these kabobs are sure to impress. So gather your ingredients, fire up the grill, and enjoy the delightful flavors of these vegetable kabobs.