MAKES 10 KEBABS
PREP TIME: 20 minutes
ACTIVE TIME: 30 minutes
INACTIVE TIME: 15 minutes
¼ cup olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon smoked paprika
10 medium cremini mushrooms (or button
mushrooms), stemmed
10 cherry tomatoes
One 14- to 15-ounce can artichoke hearts,
rinsed and drained
1 zucchini, sliced into ½-inch half circles
1 yellow squash, sliced into ½-inch half circles
1 red bell pepper, chopped into 1-inch squares
1 orange bell pepper, chopped into 1-inch
squares
10 long wooden skewers
1. Combine the olive oil, lemon juice, garlic,
basil, parsley, and paprika in a large shallow
bowl or baking dish. Add the mushrooms,
tomatoes, artichoke hearts, zucchini, squash, and bell peppers and toss to coat with the marinade.
Marinate for about 15 minutes, tossing the veggies every few minutes or so. Soak the skewers in water
while the veggies marinate.
2. Thread the veggies onto the skewers, making sure to get equal amounts of each veggie on each
skewer.
3. Heat the grill to medium-high or heat a grill pan on the stove over medium-high heat. Cook the
kebabs, brushing leftover marinade over them a couple of times, for 4 to 5 minutes per side, until tender
and slightly charred. Serve immediately.
VARIATION
Roasted Veggie Kebabs: Arrange the kebabs on a baking sheet lined with parchment paper or a silicone
baking mat and roast them in a 450°F oven for 20 minutes, flipping once halfway through.
Grilled Veggie Kebabs
