Grilled Veggie Kabobs
Servings: 6 kabobs
Calories: 98kcal
Put those summer vegetables to good use with grilled veggie kabobs! Great for fajitas, grilling sides and serving a crowd.
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Ingredients
- wooden skewers or metal skewers
Marinade
- juice of 1 lime
- 3 tablespoons olive oil
- 1 teaspoon dried cumin
- ½ teaspoon fine sea salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
Vegetables
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 1 medium zucchini
Instructions
- Soak wooden skewers in water.
- Preheat grill to medium-high heat.
- Make the fajita seasoned marinade by combining all ingredients in small bowl; set aside.
- Chop bell peppers and red onion into large chunks, and zucchini into about 1/4' thick rounds
- Place vegetables on soaked skewers, alternating the vegetables as you go, leaving just a little space in between.
- Transfer vegetable kabobs to the grill in a single layer, brushing with the marinade. Grill the veggies about 5 minutes, flip, brush with marinade again and continue cooking another 3-4 minutes. Let the veggies get a little charred for extra smoky flavor.
- Remove vegetable kabobs from grill, placing on metal sheet and covering with foil until ready to enjoy.
Notes
STORAGE - store leftovers in covered container in fridge; best enjoyed within 1-2 days.
Nutrition
Serving: 1 kabob | Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 204mg | Potassium: 293mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1937IU | Vitamin C: 100mg | Calcium: 24mg | Iron: 1mg