Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Does anyone have a tried and true vegetable kebob recipe?

For Mother's Day I am planning on cooking my first spatchcock chicken - four of them actually - two with a Kansas city rib rub and two with a rub I found by lurking around the forum.  Plus some sausage and maybe some burgers.  But the veggies - I wanted to make vegetable kebobs.  Does anyone have a recipe for that?  I'm grilling for a small group and I want something that's easy that doesn't take too long to cook.  Thanks!

Comments

  • Richard FlRichard Fl Posts: 8,054
    Here is one idea:

    Vegetable, Kebab, Spicy Veggie, Dee

    INGREDIENTS:
    2 ears corn, husked and washed
    2 6 inch zucchini, cut in 1" slices
    2 6 inch yellow squash cut in 1 " slices
    2 red, yellow or green bell peppers cut into 2-3" pieces
    2 large carrots, cut into 1/2 " diagonal pieces
    6 tiny whole new red potatoes
    1 whole cherry tomatoes
    1 whole mushrooms
    1/2 cup butter, margarine, or olive oil
    1 packet taco seasoning mix*

    Preparation:

    Recipe Editor:

    1. You can substitute 1 tablespoon of Garry Howard's chili powder for the taco seasoning. Adjust salt to taste.

    2. Husk and wash corn. Cut each ear in 3 or 4 pieces. Sprinkle with water, wrap in foil and grill for 10 minutes. (Or parboil till almost cooked.) Peel and wash carrots. Slices on the diagonal so you have 1/2 inch ";planks';. Sprinkle with water, wrap in foil and place on grill for 10 minutes. (or par boil till not quite tender crisp.) Wash potatoes, sprinkle with water wrap in foil etc. as above. 4. Clean and cut remaining vegetables. Put veggies in a Ziploc bag with the melted butter and taco seasoning. After corn, carrots and potatoes have cooked for 10 minutes, quickly thread them onto skewers with the other vegetables. Put back on grill. Brush with remaining seasoning as they cook for 10 to 15 minutes. When ready to serve, pour any remaining seasoning over top before eating.

    **NOTE:

    1. Try also with Italian dressing, lemon pepper seasoning, basil herb butter, dry ranch dressing, Cajun or cayenne butter.

    Servings: 1

    Recipe Type: Side Dish

    Source
    Author: Carey Starzinger
    Source: BBQ List, Carey Starzinger, 1996/05/27

Sign In or Register to comment.
Click here for Forum Use Guidelines.