Skip to main content

Grilled Vegetable Kabobs

Healthy, delicious, and full of umami flavors, these vegetable kabobs can be served as a side dish or an entrée over salads or grains.


1 Markon First Crop Eggplant, cut into chunks
16 Markon First Crop Cherry Tomatoes
16 Markon First Crop Mushrooms
4 Markon First Crop Zucchini, sliced lengthwise
1 Markon First Crop Red Onions, cut into chunks
2 Markon First Crop Green Bell Peppers, cut into chunks
1/4 cup olive oil
1 tsp. salt
1/4 tsp. black pepper


Brush equal portions of olive oil over all vegetables. Thread onto skewers and season with salt and pepper. Grill until cooked. Remove from skewers and serve warm.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.