Eosinophilic Esophagitis Friendly Classic Mushroom Kebabs
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.6(20)
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Learn more āIngredients
4 servings
For the marinade
- Ā¼ cup olive oil
- 3 cloves garlic, minced
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the kebabs
- 1 lb cremini mushrooms, stems trimmed
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 medium zucchini, cut into Ā½-inch rounds
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the olive oil, garlic, soy sauce, balsamic vinegar, thyme, rosemary, smoked paprika, salt, and black pepper until combined.
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