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Roasted Veggie Kabobs


Colorful roasted vegetables always add to the table, especially if they're served as kabobs. To pair with the lamb & beef koubideh and cumin lime chicken kabobs, I prepared vegetable kabobs too. You can easily skewer vegetables on and throw them on the grill, but I wanted to impart some flavor that would compliment the other dishes on the menu. An easy way to do that is using marinades. In this case, I had some Italian dressing on hand which I used as a marinade.


Simply skewer on your desired vegetables (I used grape tomatoes, cremini mushrooms, red/green/yellow/orange bell peppers, and red onion) and place in a baking dish. Drizzle Italian dressing over them to coat and toss. Cover and refrigerate until ready to use - the longer the better! You can grill them or even roast them in a 350 degree oven for 12-15 minutes.

6 comments

  1. I first remember having this at a reception after a "Do it yourself Messiah" concert. They served it on onion halves where the kabobs were point downwards like a porcupine. I'll have to try roasting them when it's too cold to grill.

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  2. The food looks yummy but the pics are amazing!

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  3. I LURVE mushroom & tomatoes very much! Especially when it's grilled... it looks really delicious!

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  4. The colors are so vibrant! Love this!

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