Wednesday, May 22, 2013

Lemon-Thyme Grilled Vegetable Kebobs

When the weather is warm, I love cooking on our hot oven heating up the house, no cooking mess to clean up in the kitchen, and preparing dinner in the open air is such a nice change of pace!

With Memorial Day, summer and the grilling season right around the corner, here's an easy, fresh, healthful way to prepare grilled vegetables!

Lemon-Thyme Grilled Vegetable Kebobs

2 bell peppers
2 medium zucchini
2 portabella mushrooms
2 Vidalia onions
zest of one large lemon
juice of one large lemon (about 2-3 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
1/4 cup extra virgin olive oil

Prepare your vegetables:  wash the peppers and zucchini, wipe the mushrooms clean and peel the onions.

Cut into fairly uniform pieces.

Sprinkle with the lemon zest and squeeze fresh lemon juice onto the vegetables (divide into two containers to allow all the veggies to get adequate exposure to the marinade):

 Add the salt and pepper:

Add the thyme:

And add the olive oil, then toss to fully coat all the veggies:

Allow to marinate for 1 hour or up to overnight.  String onto a kebob (I love our flexible kebobs!):

Grill your vegetables over medium high heat for about 10-15 minutes, flipping as needed.  Test veggies with a fork to make sure they are tender enough for your taste:

Remove from the kebobs:

And serve!:

Makes enough grilled vegetables for 6-8.

Happy Memorial Day!

Life is sweet,


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Erlinda Kaes said...
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