So when my friend Ann made me vegetable kebabs, my first thought was thank you! And my second thought was, How did I not think of this? With my love for kebabs and for just about every vegetable, it’s odd that I’d associated kebabs only with meat. But no more!
Here’s a delicious recipe that you can grill or bake. In fact, the vegetables are much juicier roasted in the oven than when cooked on an open fire.
Yellow squash - sliced
Zucchini - sliced
Small onions (red and /or white)
Large red onions - quartered
Portobello mushrooms (large) or baby "bellas"
Peppers - sliced
1-2 tablespoons olive oil
1 tablespoons butter
2-3 cloves garlic - minced
Preheat oven to 375 degrees. For convection oven, set on “convection roast” but do not lower temperature.
In a small saucepan, melt butter while heating olive oil over low heat. Add minced garlic, stirring often. After about 5 minutes, when garlic is cooked but not brown, turn off heat and leave on burner.
Cut squash and zucchini into circles, about 1/4” thick. Peel small onions. Quarter and separate the large red onion into sections; cut each large portobello mushroom into about 6 wedges. Slide vegetables onto skewers with a red onion at the bottom to anchor them. Alternate veggies to blend flavors, leaving about an inch at top so that vegetables will not fall off. It’s best to start and end with a red onion slice as an anchor.
Place each skewer in the bottom of a broiler pan. Brush liberally with baste and set in oven. Baste about every 7-10 minutes, but don’t worry about trying to turn the skewers; you can brush the vegetables thoroughly from their original position. Cook 25-30 minutes, until vegetables are tender.
Serve with rice, pasta, or your favorite gluten-free grain.
Note: I used only one medium yellow squash, a medium zucchini, 3 portobello mushrooms (6 oz.), one large red onion, and a few small onions and had enough for 4 servings, using 5 skewers.
So the next time a friend gives you one more zucchini, you might think What am I going to do with this?, but before you grate it and bake it into a quick bread, think again. You just need a few more vegetables to make kebabs.