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

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

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.