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Herb-Garlic Veggie Kabobs

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"Chunks of eggplant, squash, mushrooms, bell peppers, and onions are marinated in lemon, herb, and garlic marinade then grilled until lightly charred."
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1 h 50 m servings 117 cals
Original recipe yields 8 servings


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  1. Place a large resealable plastic bag in a shallow dish. Add eggplant, zucchini, summer squash, mushrooms, sweet pepper, and red onion to the bag. In a small, bowl whisk together olive oil, lemon zest, lemon juice, 2 tablespoons parsley, oregano, garlic, salt and pepper. Pour mixture over vegetables. Seal bag; turn several times to coat. Marinate in the refrigerator for 1 to 4 hours. Drain vegetables, discarding marinade. Thread vegetables on eight 10- to 12-inch skewers*, leaving 1/4 inch between pieces.
  2. For a gas or charcoal grill, grill skewers on the rack of a covered grill directly over medium heat for 15 to 20 minutes or until tender and lightly charred, turning occasionally. Garnish with additional parsley.


  • *If using bamboo skewers, soak in water for at least 30 minutes before grilling.

Nutrition Facts

Per Serving: 117 calories; 9.3 g fat; 8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 224 mg sodium. Full nutrition

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