Mini veggie kebabs
0
Points®
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
24
Difficulty
Easy
These are a perpetual party favorite—fresh and colorful. Plus, these vegetable kebabs are ready in less than 25 minutes. A charcoal grill will give these kebabs a deep, smoky flavor, but a gas grill or a stovetop grill pan will provide the same satisfying char. If you’re cooking over an open flame, it’s a good idea to soak your skewers in water for at least 15 minutes, preferably 30 minutes, prior to cooking to avoid them catching fire. We’ve used zucchini, cherry tomatoes, and scallions on these, but you can mix it up. Try bell peppers, summer squash, and onion. Be sure to cut them into similar sizes so that they cook evenly on the grill.
Ingredients
Olive oil
2 tsp
Vinegar
2 Tbsp, red wine
Garlic
1 clove(s), minced
Dried oregano
2 tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp
Cherry tomatoes
2½ cup(s), or about 24 average
Uncooked zucchini
3 medium, cut into 24 1-inch pieces
Scallions
6 medium, white and pale green parts only, cut into 24 1-inch pieces
