The Foodening Blog - grilled mushroom and vegetable kabobs |
Makes: 9 skewers (using 10" bamboo skewers)
Ingredients
8 oz brown cremini mushrooms, stems trimmed
8 oz grape or cherry tomatoes
1 large red bell pepper, sliced into 1" pieces
1 large green bell pepper, sliced into 1" pieces
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, pressed
2 tbsp fresh parsley leaves, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
Kosher salt and fresh ground black pepper, to taste
Directions
Combine all items in a resealable container. Shake to coat everything with the marinade. Refrigerate for an hour or until ready to use.
To grill:
Stab vegetables and mushrooms in an alternating order (for variety!). Grill vegetables for 10-15 minutes, rotating at the half way mark until the mushrooms are done. The bell peppers can be slightly charred.