This marinade is almost exactly grill-master Bobby Flay’s vegetarian marinade. I just translated it into “whole foods” and threw in the lime zest. Anyway, tonight was an epic way to end the summer before a weekend of cleaning and then back to classes: grilling, shaking my fist at charcoal, delicious food, and cheap sweet wine. If you’re looking for sides to go with your skewered veg, I enjoyed mine over mushroom brown rice with cold, tart, and herby potato salad on the side. Now it’s time to sit out on the deck and watch tonight’s thunderstorm roll up the river.
Grilled Vegetable Kebabs:
- Knife, skewers, tongs, small bowl, spoon, fork, liquid measuring cup, 13×9 baking dish (or other vessel to hold veggies while marinating) cutting board, tin foil, grill or grill pan
- 2 red bell peppers, cut into large chunks
- 2 yellow onions, cubed
- 1 head of cauliflower, cut into large bite-sized pieces
- 6 cherry tomatoes
- 1/2 lb crimini mushroom caps
- 1 zucchini, sliced into 1/4″-1/2″ round
- 3 cloves garlic, chopped
- The zest and juice of 2 limes
- 1/2 cup evoo
- 1/4 cup water or veggie stock
- 20-25 basil leaves, cut into thin ribbons
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- Prep your veg and place them in your marinating/storage container.
- Combine the lime zest and juice, evoo, chopped garlic, water/stock, basil, salt and pepper in a small bowl. Whisk the ingredients together with a fork until it doesn’t split between the oil and juice anymore. Pour the marinade over the veggies, stir it in to make sure everybody’s feeling the love, and let sit about 15-20 mins.
- Skewer the marinated veggies. If you have more veg than skewer, make an aluminum foil pouch for the stragglers. Pour the leftover marinade back into the small bowl. When you’re skewering, try to make sure the garlic and basil get trapped in between the layers (mushroom caps are the best for this!!), so you can really get the added flavors into the different veggies. Also, try to pair milder veggies with more potent ones (like zucchini with onion).
- How long you grill depends on the heat of your grill and how tender you like your veggies. I cooked mine until the cauliflower was lightly golden and the zucchini were just starting to soften in the middle but still firm around the edges (so, al dente). As you rotate the skewers every now and then, don’t forget to spoon on that extra marinade. Mushrooms make great marinade sponges, and the cauliflower has lots of nooks and crannies to catch the bits of garlic and basil.
- If you’ve got a foil packet of leftovers, throw it on the grill, cover and let steam 15-20 mins, or until the veggies are cooked to your liking.