Paleo Grilled Vegetable Kebabs
When it comes to grilled kebabs, vegetables are often an afterthought—used as a filler on meat-heavy skewers. We wanted to create a recipe that would put the vegetables front and center.
Keywords
- Side Dishes
- Grilling & Barbecue
- Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Skewer
- Grill
- Chimney starter
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1 garlic clove, minced
- Kosher salt
- pepper
- 6 portobello mushroom caps (4 to 5 inches in diameter), quartered
- 2 zucchini, halved lengthwise and sliced 3/4 inch thick
- 2 red bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces
- 2 small lemons, quartered
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