Wash and chop the veggies into small pieces to ensure they cook evenly. Depending on the size of veggies, you may need more or less.
2
Skewer the vegetables, alternating between mushrooms, red onion, zucchini, cherry tomatoes and yellow bell pepper.
3
You can cook the vegetable kabobs on a griddle with a little bit of extra virgin olive oil (optional) or grill/cook them in a skillet over a medium-high heat for 10 -15 minutes each side or until golden brown.
4
Remove from the heat and add some salt and pepper to taste, along with some chopped chives for garnish (optional) and serve immediately.
5
Best when fresh, you can keep the vegetable kabobs in a container in the fridge for up to 3-4 days uncooked, or 2-3 days cooked.
Wash and chop the veggies into small pieces to ensure they cook evenly. Depending on the size of veggies, you may need more or less.
2
Skewer the vegetables, alternating between mushrooms, red onion, zucchini, cherry tomatoes and yellow bell pepper.
3
You can cook the vegetable kabobs on a griddle with a little bit of extra virgin olive oil (optional) or grill/cook them in a skillet over a medium-high heat for 10 -15 minutes each side or until golden brown.
4
Remove from the heat and add some salt and pepper to taste, along with some chopped chives for garnish (optional) and serve immediately.
5
Best when fresh, you can keep the vegetable kabobs in a container in the fridge for up to 3-4 days uncooked, or 2-3 days cooked.
