Memorial Day Yum!
You guys, it's been such a domestic weekend! Andy and I went to the grocery store TWICE... that's big for us. We're typically the twice a month grocery store kind of couple! Last night we made pizza (so yum!) and today I'm repurposing our pizza toppings into these delicious veggie kabobs.
Simple but delicious – isn’t that what we’re always striving for with our busy schedules? These roasted veggie kebobs are sure to get your guests’ mouths watering – and as a social media bonus, if you take a pic of any part of this prep and cooking process, you’re bound to get lots of likes. That’s because they’re probably one of the prettiest things you’ll make. It really is like tasting the rainbow! Plus, I opted to ixnay the barbecue and roast these in the oven for the perfect side dish to any Memorial Day party.
Simple but delicious – isn’t that what we’re always striving for with our busy schedules? These roasted veggie kebobs are sure to get your guests’ mouths watering – and as a social media bonus, if you take a pic of any part of this prep and cooking process, you’re bound to get lots of likes. That’s because they’re probably one of the prettiest things you’ll make. It really is like tasting the rainbow! Plus, I opted to ixnay the barbecue and roast these in the oven for the perfect side dish to any Memorial Day party.
Here’s the recipe:
Prep time: 25 min. | Cook Time: 15 min. | Serves: 10 | Difficulty: Easy
1 pack wooden skewers
1 green bell pepper
1 red bell pepper
1 red onion
1 zucchini
1 yellow squash
2 cups cremini mushrooms (small, if possible)
1 10 oz. container cherry tomatoes
Juice from 2 lemons
¼ cup olive oil
2 cloves garlic (minced)
½ tsp. dried oregano
½ tsp. dried basil
Salt and pepper
Directions:
1. Preheat the oven to 400° F.
2. Cover a cookie sheet with foil.
3. Chop your onions and bell peppers into 1-inch pieces.
4. Slice both the zucchini and yellow squash.
5. Line your skewers on the cookie sheet.
6. Thread your veggies onto the skewers in any order: tomatoes, onions, mushrooms, zucchini and peppers. Leave space on both ends of the skewer so you have room to hold it.
7. Make your marinade. Add olive oil, minced garlic, oregano, basil, salt, pepper and lemon to a small mixing bowl. Whisk together. Set aside.
8. Brush the marinade over each skewer, and rotate to get the marinade on both sides.
9. Put the cookie sheet in the oven for 12-15 minutes, until veggies are tender.
10. When done roasting, remove from the oven and place the skewers on a platter to serve.
11. Voila – taste the veggie rainbow!
2. Cover a cookie sheet with foil.
3. Chop your onions and bell peppers into 1-inch pieces.
4. Slice both the zucchini and yellow squash.
5. Line your skewers on the cookie sheet.
6. Thread your veggies onto the skewers in any order: tomatoes, onions, mushrooms, zucchini and peppers. Leave space on both ends of the skewer so you have room to hold it.
7. Make your marinade. Add olive oil, minced garlic, oregano, basil, salt, pepper and lemon to a small mixing bowl. Whisk together. Set aside.
8. Brush the marinade over each skewer, and rotate to get the marinade on both sides.
9. Put the cookie sheet in the oven for 12-15 minutes, until veggies are tender.
10. When done roasting, remove from the oven and place the skewers on a platter to serve.
11. Voila – taste the veggie rainbow!
You’re bound to get your day’s worth of veggies in just one of these skewers! If you're looking for other delicious and easy recipes don't forget to check out my breakfast enchiladas and pumpkin spiced french toast!
