Rosemary-Skewered Vegetable Kabobs

Posted on July 14, 2015 in Everyday Recipes,healthy-eating,side-dishes,vegetables,marinade,indoor grill,grilling,outdoor grill,

Try something a little lighter on the grill this weekend. Instead of going for the same old standbys, try celebrating summer’s vegetable bounty by grilling up the most plentiful plants in the garden.

Zucchini, yellow squash, tomatoes and rosemary are all over the place this time of year, and we created a fun way to grill them. Slice them thin and place them in a quick marinade before threading the strips onto a skewer of rosemary sprigs. The rosemary smokes on the grill, creating a fantastic aroma and flavor that works its way into the veggies from the inside out.

So, next time you’re firing up the grill and you have some extra summer veggies sitting around, make the best of it, and fire up these quick-marinated kabobs that smell and taste incredible. They are great on their own or alongside a salad, steak or piece of grilled chicken.

Grilled Rosemary-Skewered Vegetable Kabobs

Yield: Serves 4
Author: Hamilton Beach Test Kitchen

Ingredients

Marinade

1/2 cup balsamic vinegar
2 tablespoons olive oil
1 (4-inch) sprig fresh rosemary, leaves chopped
1 clove garlic, minced
1/2 teaspoon salt
Cracked black pepper

Vegetables

1 container (10.5 ounces) grape tomatoes
2 large zucchini squash, sliced 1/4-inch thick
2 large yellow squash, sliced 1/4-inch thick
8 (6 to 8-inches each) sprigs fresh rosemary

Instructions

Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
Marinate 15 minutes.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers.
Fold a strip of heavy duty foil the width of leafy ends of the rosemary skewers. Place foil strip on the grill. Place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates.
Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.

Notes

Use the woody end of the rosemary sprig as the pointed end of the skewer. If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.

If desired, reserve vegetable marinade and use as dressing for mixed baby greens to serve alongside kabobs.

With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.

Written by Pat Schweitzer

Pat Schweitzer was the consumer test kitchen manager at Hamilton Beach for many years and retired at the end of 2021. She received her degree in home economics education from the University of Minnesota and found her way to Virginia. Pat worked as a teacher, seafood marketer, restaurant critic, and food writer before landing at Reynolds Consumer Products as a test kitchen economist and media spokesperson. She then oversaw the Hamilton Beach Consumer Test Kitchen, where she developed recipes, tested products, and wrote product guides. Pat was inspired by her mother, who loved to garden, cook, can, and bake for their family of seven. Now retired, you can probably find her whipping up something in the kitchen for her four grandchildren.

Rosemary-Skewered Vegetable Kabobs