Nickel Allergy Friendly Grilled Vegetable Kabobs
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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.
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