Vegetable Kabobs with Seasoned Butter Sauce
Elevate your grilling game with these vibrant Vegetable Kabobs with Seasoned Butter Sauce—a feast for the eyes and the taste buds! This simple yet impressive recipe features an array of colorful, fresh vegetables like zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes, all expertly charred to perfection on the grill. Tossed in olive oil with a touch of salt and pepper, these kabobs are then drizzled with an irresistible seasoned butter sauce infused with garlic, lemon juice, paprika, and thyme. Ideal for summer barbecues, family dinners, or as a stunning vegetarian main course, these kabobs are not only delicious but also quick to make, coming together in under 40 minutes. Serve them hot off the grill for a flavor-packed dish that pairs beautifully with your favorite protein or a side of rice. Keywords: grilled vegetable kabobs, seasoned butter sauce, vegetarian BBQ recipe, easy summer grilling, vegetable skewers.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 12 whole Mushrooms
- 12 whole Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 12 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 15 minutes to prevent burning during grilling.
Wash and dry the vegetables. Cut the zucchini into thick rounds, the bell peppers into 1-inch chunks, and the red onion into similar-sized pieces.
In a large bowl, combine the zucchini, bell peppers, onion, mushrooms, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and black pepper, and toss well to coat evenly.
Thread the vegetables onto the skewers in an alternating pattern, distributing them evenly across the skewers.
Preheat a grill or grill pan to medium-high heat.
Place the vegetable skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
While the vegetables cook, prepare the seasoned butter sauce. Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice, paprika, and dried thyme. Remove from heat and keep the sauce warm.
Once the kabobs are cooked, transfer them to a serving platter. Drizzle the seasoned butter sauce generously over the vegetables.
Serve the vegetable kabobs immediately as a main dish or alongside your favorite protein.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 6447 mg | 280% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 49.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3433 mg | 73% | |
*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.
