Vegetable and mushroom kebabs are not only very tasty but also healthy. Vegetarians will especially appreciate this dish. Vegetables and mushrooms are pre-marinated in a marinade sauce with mustard, balsamic vinegar, garlic and thyme.
Summary
| Course | Side Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Fresh young corn – 3 ears
- Champignon mushrooms (small) – 240 g
- Cherry tomatoes – 500 g
- Zucchini – 2 pcs.
- Bulgarian green pepper – 1 pc.
- Bulgarian red pepper – 1 pc.
- Red onion – 1 pc.
- Olive oil – 0.75 cup
- Balsamic vinegar – 0.3333 cup
- Dijon mustard – 2 tbsp
- Garlic – 3 cloves
- Dried thyme – 1 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon.
Print Recipe
Pin Recipe Instructions
- Cut the corn into 5 cm pieces. Boil in water for 5 minutes. Drain and leave the corn to cool.
- Peel the bell peppers and cut into 3 cm pieces. Cut the zucchini into 2.5 cm pieces. Peel the onion and cut into 2.5 cm pieces.
- Combine olive oil, vinegar, minced garlic, mustard, thyme, salt and black pepper in a small bowl. Stir well with a whisk or fork.
- Place corn, zucchini, bell peppers, onions, cherry tomatoes and mushrooms in a large bag.
- Pour the prepared marinade into a bag with vegetables and mushrooms, tie the bag and shake well, stirring its contents.
- Place vegetables in the fridge for marinating for at least 4 hours, maximum of 24 hours.
- Grease the grill rack with oil, heat the grill to medium temperature (300-350 degrees).
- String vegetables and mushrooms on skewers and place on a wire rack.
- Grill vegetable kebabs, turning occasionally, for about 12 minutes.
- Serve the vegetable kebabs immediately.
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