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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.