8cupsfresh vegetables cut into 2-inch piecessee note
¼cupolive oil
¼cupred wine vinegar
2tablespoonsDried Onion Soup Mix
1tablespoonminced garlic
Instructions
In a large mixing bowl, whisk together the olive oil, vinegar, onion seasoning, and garlic.
To the marinade, add the prepared vegetables, except for mushrooms. Mushrooms should not be marinated, as they will work as a sponge and become soggy. Toss the marinade and vegetables together until the vegetables are evenly coated.
Cover the bowl and refrigerate the vegetables for at least 1 hour. 12-24 hours is best. Do not exceed marinating the vegetables for longer than 48 hours.
If using wooden skewers, place them in a large rectangular baking dish and cover them with water. Let soak for at least 1 hour, or overnight as well. If using metal skewers, skip this step.
Once the vegetables have marinated, thread them onto the soaked skewers, in an alternating pattern, adding the cleaned mushrooms to the mix.
Preheat the grill or grill pan to medium heat and lightly brush the grates with oil. Once heated, place the prepared skewers onto the grill and cook for 5 minutes. Rotate the skewers and grill for another 4-6 minutes, or until the vegetables are JUST fork-tender.
Remove the skewers from the grill and allow to cool slightly before serving.
Notes
Best Vegetables for Kabobs: Use vegetables that hold their shape and cook in approximately the same amount of time. My personal recommendation is to use zucchini, yellow squash, onions, peppers, mushrooms, and cherry tomatoes as they grill up in the same amount of time, hold their shape, and the variety of colors look stunning when threaded on the skewers.Note on Mushrooms: Lightly brush off the dirt using a damp paper towel to clean the mushrooms. Do not be tempted to add the mushrooms to the marinade. They will soak up the liquid and get soggy and have a funny texture. For Dried Onion Soup Mix: Use 2 teaspoons onion flakes, 1 teaspoon salt, and ½ teaspoon each of garlic powder, onion powder, celery powder, pepper, and dried parsley. Alternatively, use 1 teaspoon kosher salt, 1 teaspoon onion powder, and ½ teaspoon pepper. Baking/Broiling Kabobs: If you don't have a grill pan, use a broiler and watch closely, turning the vegetables several times for even browning. You can also bake the kabobs at 400 degrees F for 15 minutes, turning halfway. Just be sure to use metal skewers or soaked wooden skewers, not unsoaked wooden skewers, regardless of the cooking method. Storage: Leftover grilled vegetables can be stored in the refrigerator for up to 4 days and are delicious in salads, pasta, or frittatas.