Legume Free Classic Mushroom Kebabs

Total time1 hr 2 min

Prep time20 min

Cook time12 min

4.6

(20)

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Ingredients

4 servings

For the marinade

¼ cup olive oil
3 cloves garlic, minced
2 tbsp soy sauce
Chef's tip
Coconut 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
½ tsp smoked paprika
½ tsp salt
¼ 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 ½-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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