Grilled Vegetable Kabobs with Rice
Fire up the grill and savor the vibrant flavors of these Grilled Vegetable Kabobs with Rice—an easy, colorful, and healthy recipe that’s perfect for summer cookouts or weeknight dinners! Tender chunks of red and yellow bell peppers, zucchini, red onions, cherry tomatoes, and mushrooms are marinated in a zesty blend of olive oil, balsamic vinegar, garlic, oregano, and thyme, then grilled to smoky perfection. Served over a bed of fluffy basmati rice infused with butter and fresh parsley, these kabobs are a light yet satisfying vegetarian dish that bursts with bold flavors and textures. Ready in under an hour, this recipe is as convenient as it is delicious, making it an ideal choice for anyone looking to bring wholesome, Mediterranean-inspired goodness to the table.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 2 medium Zucchini
- 2 medium Red onions
- 16 whole Cherry tomatoes
- 16 whole Mushrooms
- 4 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden skewers
- 2 cups Basmati rice
- 4 cups Water
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley
Instructions
1. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning while grilling.
2. Prepare the vegetables: Cut the red and yellow bell peppers into 1.5-inch squares, slice zucchini into thick rounds, and quarter the red onions.
3. In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper.
4. Add the prepared vegetables (bell peppers, zucchini, red onions, cherry tomatoes, and mushrooms) to the bowl. Toss to coat evenly with the marinade. Cover and let marinate for 15-20 minutes.
5. Assemble the kabobs by threading the marinated vegetables onto the skewers, alternating the different types for variety.
6. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
7. Place the kabobs on the grill and cook for 8-10 minutes, turning every few minutes to ensure even cooking. The vegetables should be tender with nice grill marks.
8. While the kabobs are grilling, prepare the rice. Rinse the basmati rice under cold, running water until the water runs clear.
9. In a pot, bring water to a boil. Add the rinsed rice, butter, and a pinch of salt. Cover, reduce the heat to low, and simmer for 15 minutes, or until the rice is tender and the water is fully absorbed.
10. Fluff the cooked rice with a fork and stir in freshly chopped parsley.
11. Serve the grilled vegetable kabobs over a bed of fluffy rice. Enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 6688 mg | 291% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 94.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
