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Lemon Herb Veggie Kabobs
Prep Time: 15 min Cook Time: 8-12 min Makes: 6 servings
Ingredients
- 1 Lemon, zested and juiced
- 10 oz Country Fresh Whole Baby Bellas or White Mushrooms, stems removed
- 1 Medium Zucchini, halved lengthwise and sliced into 1-inch pieces
- 1 pint Weis From the Field Grape Tomatoes
- 1 tbsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Freshly Ground Pepper
- 1 Red and Yellow Pepper, cut into 1-inch pieces
- 2 tbsp Bertolli Extra Virgin Olive Oil
Instructions
- Preheat outdoor grill.
- Combine lemon zest and juice, oil, oregano, salt and pepper in a bowl.
- Reserve 2 tablespoons of the marinade.
- Add grape tomatoes, mushrooms, zucchini, and bell peppers to the marinade; toss well to coat.
- Thread vegetables onto 6 skewers and brush with reserved marinade.
- Grill kabobs, turning frequently, until tender and lightly browned, 8-12 minutes total.
- Remove from skewers and serve.
- *Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning.
