These veggie kabobs with zucchini, bell pepper, and mushrooms also have pineapple for a delicious and easy way to eat grilled vegetables. Serve them for a light summery main dish or side. These colorful skewers will brighten any meal!
Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::4
Yield::8 skewers
Ingredients
1 fresh pineapple, cut into chunks
2 medium zucchinis, cut into 1-inch slices
2 medium yellow squash, cut into 1-inch slices
½ pound whole fresh mushrooms
1 medium red onion, cut into chunks
12 cherry tomatoes
1 medium red bell pepper, cut into chunks
8 bamboo skewers, soaked in water for 20 minutes
⅓ cup olive oil
1 ½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.
Dotdash Meredith Food Studios
Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.
Dotdash Meredith Food Studios
Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.
Dotdash Meredith Food Studios
Serve and enjoy!
Dotdash Meredith Food Studios
From the Editor
Please note the differences in ingredient amounts and serving size when using the magazine version of this recipe.