Mediterranean Grilled Vegetables: Easy Kebabs with a Tangy Lemon Dressing

Serves: 2 Time: 30 minutes Cookbook: The Complete Mediterranean Cookbook

Mediterranean Grilled Vegetables ready to eat

What do you think of when someone says they’re grilling? Most likely, hamburgers, hot dogs, or steak comes to mind. Traditionally, meat is thought of as the single subject of a grill master’s repertoire. However, America’s Test Kitchen is here to prove that Mediterranean grilled vegetables also deserve a place of honor in any backyard barbecue spread.

Inspired by the cuisines of the Mediterranean, these vegetable kebabs are just as delicious and satisfying as their meat-based counterparts. There is a harmony of flavors and textures within this dish that is sure to please any palate. Grilling is a technique used all across the Mediterranean to amplify the flavor and sweetness of vegetables.

Just as with meat, grilling vegetables creates a natural smokiness and crisp exterior while remaining tender and juicy on the inside. If that weren’t enough, the lemon dressing used to drizzle over these kebabs adds another dimension of flavor to what might become your next favorite appetizer.

Jump Ahead:

Ingredients Needed to Make Grilled Mediterranean Vegetable Kebabs with Lemon Dressing

Mediterranean Grilled Vegetable ingredients

To make Grilled Mediterranean Vegetable Kebabs with Lemon Dressing, you’ll need:

  • 2 Tbsp extra virgin Olive Oil
  • 1/2 tsp dijon Mustard
  • 1/2 tsp fresh Rosemary
  • 1/2 Garlic Clove
  • 3 Portobello Mushroom Caps
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Lemon cut into quarters
  • Salt and Pepper

Equipment Needed In the Kitchen

  • Grill: The Weber grill is perfect for this recipe and just about every other grill recipe you can come up with. We love our Weber and wouldn’t trade it. We even smoke meat with it!
  • Metal Skewers: The metal skewers featured here come with a handy little slide that makes removing cooked food a breeze.
  • Large Bowl: You’ll need a large bowl to toss the veggies and dressing. We love our glass bowls so we can see that everything is coated.
  • Small Bowl: The small bowl will be used for the dressing. Again, a glass bowl is perfect to visually check that everything is well integrated.
  • Serving Platter: A serving platter makes it easy to add the finished skewers to your table and allows guests to serve themselves family-style.
  • Whisk: Everyone needs a good whisk. We have silicon and metal whisks and find they both work interchangeably for nearly every task we throw at them.

How to Make Grilled Mediterranean Vegetables with Lemon Dressing

Mediterranean grilled veg kabobs

These kebabs are simple to make and delicious to eat. In fact, they might just become your favorite appetizer to serve at a backyard gathering or pool party. If your grill is fired up, toss these on and make your friends and family happy.

Make the marinade

Olive oil, garlic, mustard

First, add the following to a large bowl and whisk:

  • Mustard
  • Olive Oil
  • Garlic, minced
  • Rosemary, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Next, set half of the marinade aside. You’ll come back to the reserved portion later.

Add the marinade to the veggies

Marinade and veggies

When the marinade is whisked together and divided, add the following veggies plus half the marinade into a large bowl:

  • Bell Pepper – cut into chunks
  • Portobello Mushrooms – quartered
  • Zucchini – halved and sliced into 3/4-inch thick pieces

Let sit until the grill is ready.

Fire up the grill

Grill with direct heat

Heat up your grill to medium heat. After it gets hot, clean the grill grate with a wire brush. Finally, oil the grate by putting a little bit of oil onto a paper towel and wiping it on the grill grate.

Grill the kebabs

Once the grill is hot, thread the vegetables through the skewers, alternating the mushrooms, zucchini, and bell peppers. Place the kebabs on the grill, along with the quartered lemon, and cook for about 16-18 minutes, turning the kebabs over a couple of times while grilling. The vegetables should be well browned and tender, and the lemon quarters should have a slight char on them.

Dress the finished kebabs and serve

Add marinade onto finished veggies

Place the grilled kebabs onto a serving plate. Next, add the juice of two lemon slices to the reserved marinade and whisk together. Finally, baste the kebabs with the lemon-oil mixture and garnish with the other two lemon halves. Serve immediately.

Mediterranean Grilled Vegetables with Lemon Dressing Variations

Mediterranean grilled vegetables ready to enjoy

Kebabs are virtually infinite. You can thread almost anything onto a skewer and grill it. The key is to use ingredients that will not fall apart on the grill. Here are a few suggestions to get your creative juices flowing.

Veggie Teriyaki Kebabs: Using the same technique described in the recipe, cut pineapple, red onions, and green bell peppers into chunks. Marinate in teriyaki sauce. The natural sugars in these vegetables will caramelize on the grill and the teriyaki sauce will put them over the top. If the carnivores in your family want meat, feel free to add pork, chicken, shrimp, or beef to the skewers along with the vegetables.

Buffalo Cauliflower Kebabs: For a fun sports bar twist, take cauliflower, tomatoes, and celery and chop them into chunks. Marinade the ingredients with your favorite wing sauce. Skewer the ingredients and grill as described in the recipe above. Serve with a side of blue cheese dressing and you’re ready to watch the game with friends and family.

Pro tip: This goes great with other Mediterranean foods like pita and hummus!

Mediterranean Grilled Vegetables with Lemon Dressing Tips, Tricks, and FAQs

Do I need a grill to make these kebabs?

A grill will give you a charred, smokey flavor that you can’t get any other way. However, these would still be delicious if baked in a conventional oven for 15 minutes at 400F.

Do I need metal skewers to make this recipe?

Metal skewers are very convenient since they are reusable, but don’t let that stop you from using materials such as wooden or bamboo skewers. If you use wood or bamboo, be sure to soak the skewers in water for at least 15 minutes before using them so they don’t burn while on the grill.

Can I use substitutions if I can’t find extra-virgin olive oil, fresh rosemary, and Dijon mustard?

Definitely. These ingredients are meant to showcase the best version of this recipe. However, the kebabs would still be delicious and healthy with substitutions such as regular olive oil or grapeseed oil, dried rosemary or thyme, garlic powder, and regular mustard.

What should I serve this with?

This pairs perfectly with other Mediterranean food like spicy Mediterranean chicken, pita and hummus, and foul mudammas!

Print
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Mediterranean grilled vegetables ready to enjoy

Easy Mediterranean Grilled Vegetables: Savory Kebabs with a Tangy Lemon Dressing


Description

These delicious kebabs will leave you so satisfied you won’t realize you’re missing the meat. This is perfect for vegetarians, vegans, or anyone who wants to get more veggies into their diet.


Ingredients

Scale
  • 2 Tbsp extra virgin Olive Oil
  • 1/2 tsp dijon Mustard
  • 1/2 tsp fresh Rosemary
  • 1/2 Garlic Clove
  • 3 Portobello Mushroom Caps
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 1 Lemon
  • Salt and Pepper

Instructions

Make the Marinade

  • First up, mince your garlic and rosemary.
  • Then, add mustard, olive oil, minced garlic, minced rosemary, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to a large bowl and whisk.

Add Veggies to Marinade

  • Next up, cut your bell pepper into chunks, quarter your portobello mushroom, and halve then slice the zucchini into 3/4-inch thick pieces.
  • Add these veggies to the marinade and coat thoroughly. 
  • Let sit until the grill is ready.

Prep the Grill

  • Heat up your grill to medium heat.
  • Once hot, clean the grill grate with a wire brush and oil the grate by putting a little bit of oil onto a paper towel and wiping it on the grill grate.

Grill the Kebabs

  • Once the grill is hot, thread the vegetables through the skewers, alternating the mushrooms, zucchini, and bell peppers.
  • Place the kebabs on the grill, along with the quartered lemon, and cook for about 16-18 minutes, turning the kebabs over a couple of times while grilling.
  • The vegetables should be well browned and tender, and the lemon quarters should have a slight char on them.

Finish and Serve

  • In a small bowl, combine 1 tablespoon olive oil and juice from two of the lemon quarters. Whisk together.
  • When ready, place the grilled kebabs onto a serving plate.
  • Dress the kebabs with the lemon-oil mixture and garnish with the other two lemon halves.
  • Serve immediately. 
  • Prep Time: 15
  • Cook Time: 15
  • Category: BBQ & Grilling
  • Method: Grilling
  • Cuisine: Mediterranean

Keywords: Grilling, Kebabs, America’s Test Kitchen, Mediterranean

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