Eosinophilic Esophagitis Friendly Grilled Vegetable Kabobs
Total time52 min
Prep time20 min
Cook time12 min
4.8(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the kabobs
- 2 medium zucchini, cut into 1-inch rounds
- 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
- 8 oz cremini mushrooms, stems trimmed
For serving
- 1–2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't scorch on the grill.
- 2
In a large bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, thyme, salt, black pepper, and red pepper flakes, if using, until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!