Grilled Vegetable Kebabs with Grilled Lemon Dressing offer a delightful combination of smoky, charred flavors and tangy, refreshing notes. This recipe takes grilled vegetables to the next level by marinating them in a zesty dressing before skewering and grilling, resulting in beautifully flavored and tender vegetables with a crisp exterior. The addition of grilled lemon quarters to the dressing adds a deeper complexity to the flavors and brightens up the overall dish.
To achieve the best results, ensure you have eight 12-inch metal skewers for easy threading of the vegetables. Choose fresh and firm portobello mushroom caps, zucchini, and red bell peppers to showcase their natural flavors on the grill. The key to perfectly grilled kebabs is to cook the vegetables until they are tender and well browned, infusing them with a smoky essence while maintaining their juicy and meaty textures.
Serve these Grilled Vegetable Kebabs with Grilled Lemon Dressing as a delightful side dish alongside grilled meats or as a vegetarian main course. The zesty dressing complements the earthy flavors of the vegetables, making this dish a hit for both veggie lovers and meat enthusiasts. The lemony twist adds a refreshing touch that brings a burst of brightness to your taste buds.
Make sure to have a few extra lemon wedges on hand for those who love an extra tangy kick. Enjoy these kebabs with friends and family at your next outdoor gathering or barbecue and savor the taste of summer in every flavorful bite!
SERVES 4
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1 garlic clove, minced
- Salt and pepper
- 6 portobello mushroom caps (5 inches in diameter), quartered
- 2 zucchini, halved lengthwise and sliced ¾ inch thick
- 2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
- 2 lemons, quartered
INSTRUCTIONS:
- Whisk oil, mustard, rosemary, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Measure half of the mixture into a separate bowl and set aside for serving. Toss mushrooms, zucchini, and bell peppers with the remaining oil mixture, then thread them in an alternating order onto eight 12-inch metal skewers.
- FOR A CHARCOAL GRILL: Open the bottom vent completely. Light a large chimney starter half filled with charcoal briquettes (3 quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil the cooking grate. Place the kebabs and lemons on the grill. Cook (covered if using gas), turning as needed, until the vegetables are tender and well browned, and the lemons are juicy and slightly charred, 16 to 18 minutes. Transfer the kebabs and lemons to a platter, removing the skewers.
- Juice 2 lemon quarters and whisk into the reserved oil mixture. Drizzle the vegetables with the dressing and serve.
