Veggie Kabobs with Dip

Veggie Kabobs with Dip

Charred bell peppers, zucchini, and mushrooms skewered and grilled until tender-crisp.

Total 42 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These grilled vegetable skewers get a smoky char from a hot grill and a quick olive oil marinade, then pair with a cool, tangy herb dip. They work well as a side for burgers and grilled chicken, or as a light vegetarian main over rice.

Ingredients

  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1 1/2-inch pieces
  • 1 zucchini, cut into 1-inch rounds
  • 1 yellow summer squash, cut into 1-inch rounds
  • 8 ounces cremini mushrooms, stemmed
  • 1 red onion, cut into 1 1/2-inch pieces
  • 12 cherry tomatoes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup ranch dressing
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. If using wooden skewers, soak 8 skewers in water for 20 minutes to prevent burning on the grill.

  2. In a large bowl, toss the bell peppers, zucchini, squash, mushrooms, red onion, and cherry tomatoes with olive oil, garlic, oregano, smoked paprika, salt, and pepper until evenly coated.

  3. Thread the vegetables onto the skewers, alternating types for color and even cooking.

  4. Preheat a grill or grill pan to medium-high heat, about 400°F.

  5. Grill the skewers, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred on all sides, 10 to 12 minutes total.

  6. Transfer the skewers to a platter and let rest for 3 minutes before serving.

  7. Spoon the ranch dressing into a small bowl, sprinkle with chopped parsley, and serve alongside the kabobs for dipping.

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    Veggie Kabobs with Dip

    These grilled vegetable skewers get a smoky char from a hot grill and a quick olive oil marinade, then pair with a cool, tangy herb dip. They work well as a side for burgers and grilled chicken, or as a light vegetarian main over rice.

    42 min 4 servings 265 cal

    Ingredients

    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 yellow bell pepper, cut into 1 1/2-inch pieces
    • 1 zucchini, cut into 1-inch rounds
    • 1 yellow summer squash, cut into 1-inch rounds
    • 8 ounces cremini mushrooms, stemmed
    • 1 red onion, cut into 1 1/2-inch pieces
    • 12 cherry tomatoes
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup ranch dressing
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      If using wooden skewers, soak 8 skewers in water for 20 minutes to prevent burning on the grill.

    2. 2

      In a large bowl, toss the bell peppers, zucchini, squash, mushrooms, red onion, and cherry tomatoes with olive oil, garlic, oregano, smoked paprika, salt, and pepper until evenly coated.

    3. 3

      Thread the vegetables onto the skewers, alternating types for color and even cooking.

    4. 4

      Preheat a grill or grill pan to medium-high heat, about 400°F.

    5. 5

      Grill the skewers, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred on all sides, 10 to 12 minutes total.

    6. 6

      Transfer the skewers to a platter and let rest for 3 minutes before serving.

    7. 7

      Spoon the ranch dressing into a small bowl, sprinkle with chopped parsley, and serve alongside the kabobs for dipping.