Vegetables on their own can be a great option for grilled kebabs, because they cook quickly and, when done right, offer a crisp, charred exterior and a juicy, tender interior.
Tossing grilled vegetables with a bold dressing can do wonders to brighten up an otherwise boring dinner, but for our take on vegetable kebabs, we took the idea one step further. We tossed the vegetables with half of our dressing base before skewering and grilling them, giving them great flavor from the start.
Start to finish: 40 minutes
You will need eight 12-inch metal skewers for this recipe.
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 3/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1½-inch pieces
2 lemons, quartered
Whisk oil, mustard, rosemary, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Measure half of mixture into separate bowl and set aside for serving. Toss mushrooms, zucchini, and bell peppers with remaining oil mixture, then thread in alternating order onto eight 12-inch metal skewers.
For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
Clean and oil cooking grate. Place kebabs and lemons on grill. Cook (covered if using gas), turning as needed, until vegetables are tender and well browned and lemons are juicy and slightly charred, 16 to 18 minutes. Transfer kebabs and lemons to platter, removing skewers.
Juice 2 lemon quarters and whisk into reserved oil mixture. Drizzle vegetables with dressing and serve.