Marinated Vegetable Kabobs Recipe | Vegetarian Times Skip to main content

Marinated Vegetable Kabobs

To prevent burning, soak the wooden skewers in water while you assemble and prepare the other ingredients, or use metal skewers instead. Serve kabobs over freshly cooked rice, if desired. 

Ingredients: 

Ingredient Set Name: 

Marinade

Ingredients: 

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⅓ cup olive oil
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1 Tbs. pesto
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2 Tbs. balsamic vinegar
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½ tsp. powdered garlic, or to taste
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2 tsp. minced fresh savory or 1 tsp. dried

Ingredient Set Name: 

Kabobs

Ingredients: 

Ingredient Line: 
8 large scallions
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8 oz. Italian-seasoned baked tofu
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1 small zucchini
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½ red or yellow bell pepper, seeded
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16 white mushrooms, stems removed
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8 cherry tomatoes
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8 vegetarian "meatballs"

Instructions: 

  1. To make Marinade: Combine all ingredients in mixing bowl, and stir well to combine. Set aside. 
  2. To make Kabobs: Trim green parts off scallions, and reserve for another use. Cut white parts into 8 1-inch-long pieces. Cut tofu into 8 squares. Cut zucchini into 8 1-inch-long pieces. Cut pepper into 8 1-inch pieces. Thread vegetables and “meatballs” onto skewers, beginning and ending with mushrooms to help anchor other ingredients. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat, making sure that all vegetables are well covered. Set aside 30 minutes, or cover and refrigerate overnight. 
  3. Preheat oven to 450F. Uncover kabobs, if covered and chilled, and bring to room temperature.
  4. Bake kabobs about 25 minutes, or until vegetables are tender, turning once. 

Nutrition Information: 

Calories: 
390
Protein: 
20 g
Total Fat: 
27 g
Saturated Fat: 
4 g
Carbohydrates: 
20 g
Cholesterol: 
mg
Sodium: 
350 mg
Fiber: 
6 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

We tried this marinade and really enjoyed it. We tried several others and liked this one the best. We made our own vege kabobs and doubled the marinade recipe. I found that it tastes better if you use a high quality balsamic that is sweeter. I added 3/4 teaspoon of salt per recipe.

Really great flavor. I made my own pesto. I would have liked the veggies to be a bit more browned.

yum