These kabobs are so versatile! You can add the veggies you like and/or meat of your choice. You can bake them, pan fry them or even cook them on the grill. It’s a perfect way to utilize fresh veggies from the garden for a quick, easy dinner. Pair with some wild rice and you’ve got the perfect, healthy, summer meal!
What You’ll Need For Two People:
1 small zucchini, cut into chunks
1 small yellow squash, cut into chunks
4 small tomatoes, your choice of type
4 whole mushrooms, your choice
2 small chunks of onion, your choice of type
8 large shrimp, peeled and deveined
Extra virgin olive oil
Fresh thyme leaves
Freshly ground black pepper
Kabob skewers(Note: If you choose to grill the kabobs it is wise to soak the kabob sticks in water if they’re wooden for at least 20 minutes so that they won’t catch on fire.)
Preheat oven to 425 F, heat frying pan over medium heat or ready grill.
Arrange veggies on kabob stick. Brush each kabob with olive oil, sprinkle with thyme leaves, sea salt and freshly ground black pepper.
Repeat process with shrimp by placing 4 large shrimp per kabob.
Bake vegetable kabobs for 25-30 minutes, pan fry with a little non-stick spray for 20-25 minutes or grill for 10-15 minutes until veggies are tender. Bake, pan fry or grill shrimp kabobs for 3-5 minutes until pink. Serve immediately.
Notes: I used both red and yellow tomatoes. I also used button and baby portabella mushrooms. I also chose red onion. Asparagus would be a nice addition. Leeks would be good too. Any veggies that you like works. Mix it up! You could also use chicken or beef in place of the shrimp. Beef and chicken would take longer to cook than the shrimp so they could be placed on the same kabob as the veggies.