For grilled kebabs, vegetables alone can be a great option because they cook quickly and offer a crisp, charred exterior and a juicy, tender interior when done correctly.
While shooting grilled vegetables with a bold dressing may do wonders to brighten up an otherwise boring dinner, we took the idea one step further to take on vegetable kebabs. Before skewering and grilling them, we threw the vegetables with half of our dressing base, giving them great flavor from the beginning.
We also grilled lemon quarters to sound down their bright acidity and, when added to the dressing, give the juice a deeper, more complex flavor. For good reason, bell peppers and zucchini are classic grilling vegetables: bell peppers sweeten over the flames, while zucchini retain their shape and meaty texture.
Portobello mushroom caps were the perfect addition to the kebabs ; they picked up great char flavor as they released their moisture on the grill and developed a deep, meaty taste.
GRILLED VEGETABLE KEBABS
Start to finish: 40 minutes
You will need eight 12-inch metal skewers for this recipe.
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
Salt and pepper
6 portobello mushroom caps (5 inches in diameter), quartered
2 zucchini, halved lengthwise and sliced 3/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces
2 lemons, quartered
In a large bowl, whisk together oil, mustard, rosemary, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Measure half of the mixture and set aside for serving in a separate bowl. Throw mushrooms, zucchini, and bell peppers with the remaining oil mixture, then thread on eight 12-inch metal skewers in alternating order.
– Fully open bottom vent for a charcoal grill. Half filled with charcoal briquettes (3 quarts) light large chimney starter. Garnish evenly over grill when the top coals are partially covered with ash. Completely set the cooking grate in place, cover, and open the lid. Heat the grill, about 5 minutes, until hot.
– Gas grill: Turn all burners up, cover, and grill heat until hot, about 15 minutes. Turn to medium all burners.
Grate for cleaning and cooking oil. Place on the grill kebabs and lemons. Cook (covered when using gas), turn as needed, until tender and well browned vegetables and juicy and slightly charred lemons, 16 to 18 minutes. Plate kebabs and lemons, removing skewers. Juice 2 quarters of lemon and mix with reserved oil. Drizzle and serve the vegetables. -APNEWS