Spicy Grilled Veggie Kabobs
June 24, 2018
- Prep: 20 mins
- Cook: 10 mins
- Yields: 8 servings
1/2 cup extra virgin olive oil
2 medium red onions, peeled and cut into 4 wedges
2 green bell pepper, cut into 1-inch squares
4 large portobello mushrooms, cut into 4 wedges
1 zucchini, cut into 1-inch round slices
1 medium purple eggplant, cut into 1.5-inch cubes
1 tbsp Briggs TRUE Texas Seasoning and Rub
8 skewers, metal or water-soaked bamboo
1Combine olive oil, onion, bell pepper, mushroom, zucchini and eggplant in large plastic bag. Sprinkle Briggs TRUE Texas Seasoning and Rub over vegetables and toss to coat. Marinate for 10 minutes in refrigerator.
2Thread skewers with onion, pepper, mushroom, squash and eggplant; repeat 2 or 3 times depending on length of skewers.
3Cover and refrigerate until ready to grill.
4Prepare charcoal or gas grill for cooking (375°F). Grill for about 5 minutes per side until crisp-tender.