Time 35m Yield 4 Number Of Ingredients 10 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes. Slide vegetables onto wooden or metal skewers, alternating the different types as you go. Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Time 2h10m Yield 8 serving(s) Number Of Ingredients 13 Steps:
cut up the vegetables in chunks and put in large bowl. mix up the ingredients for the marinade (I vary the amounts of herbs to my taste). pour the marinade over the vegetables. cover the bowl with plastic wrap. Refrigerate for at least 2 hours. after marinating put vegetables on skewers. grill for at least 10 minutes turning frequently.
Time 30m Yield 8 servings or about 16 skewers Number Of Ingredients 20 Steps:
In a medium bowl, stir ingredients together until smooth. Preheat grill or broiler. Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer. Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.
Time 1h Yield 4 servings Number Of Ingredients 7 Steps:
Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour. Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables. Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.
Time 30m Yield 8 Number Of Ingredients 15 Steps:
Heat grill to low, 325 degrees 350 degrees . Assemble kabobs, alternating different vegetables and pineapple on wooden skewers. Combine all ingredients for marinade in medium bowl and mix well. Brush marinade onto fruit and veggie kabobs. Line grill with Reynolds Wrap® Aluminum Foil. Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness. Transfer kabobs to plate to cool before serving.
