Italian Veggie Kabobs

Servings 6 Servings


  • 1 tablespoon dried basil
  • 4 cloves garlic pressed
  • 1 teaspoon lemon zest
  • 2 tablespoons balsamic vinegar plus additional for garnish
  • 3/4 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium onion quartered
  • 2 medium green bell peppers de-seeded, deribbed and cut into 1-inch squares
  • 12 cherry tomatoes
  • 1 medium eggplant cubed
  • 8 ounces white button mushrooms halved
  • olive oil
  • 6 cups mixed baby greens
  • 1/2 cup cubed part-skim milk Mozzarella cheese
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate kabobs for 30 minutes (see recipe). If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill
  • Preheat grill to MEDIUM. In a small bowl, whisk together first 7 ingredients (basil through black pepper) and set aside.
  • Alternately thread veggies onto skewers then place them in a shallow dish. Pour marinade over kabobs then cover and marinate for 30 minutes. Lightly oil the grill grate.
  • Remove kabobs from dish, shaking off excess marinade (reserving marinade) and grill over indirect heat for 7 to 10 minutes, turning every 1 to 2 minutes and basting with marinade, until cooked through.
  • Watch carefully to prevent burning! Serve over mixed baby greens then drizzle with a little more balsamic vinegar and garnish with Mozzarella cubes.


SERVING SUGGESTION: Angel Hair pasta tossed with a little butter and grated Parmesan cheese.
VEGETARIAN: No changes necessary. KOSHER: No changes necessary.
GLUTEN FREE: Make sure vinegar is gluten free.
NUTRITION: per serving: 443 Calories; 7g Fat; 23g Protein; 22g Carbohydrate; 7g Dietary Fiber; 92mg Cholesterol; 1349mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2 Fat. Points: 6
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