Vegetable Kebabs

by Editorial Staff

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.

Servings: 8


  • 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 – 3/4 cup
  • Balsamic vinegar – 1/3 cup
  • Dijon mustard – 2 tbsp
  • Garlic – 3 cloves
  • Dried thyme – 1 teaspoon
  • Salt – 1 teaspoon
  • Ground black pepper – 1/2 teaspoon.


  1. Cut the corn into 5 cm pieces. Boil in water for 5 minutes. Drain and leave the corn to cool.
  2. 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.
  3. Combine olive oil, vinegar, minced garlic, mustard, thyme, salt and black pepper in a small bowl. Stir well with a whisk or fork.
  4. Place corn, zucchini, bell peppers, onions, cherry tomatoes and mushrooms in a large bag.
  5. Pour the prepared marinade into a bag with vegetables and mushrooms, tie the bag and shake well, stirring its contents.
  6. Place vegetables in the fridge for marinating for at least 4 hours, maximum of 24 hours.
  7. Grease the grill rack with oil, heat the grill to medium temperature (300-350 degrees).
  8. String vegetables and mushrooms on skewers and place on a wire rack.
  9. Grill vegetable kebabs, turning occasionally, for about 12 minutes.
  10. Serve the vegetable kebabs immediately.

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