Vegetable Kebabs

    40 minutes

    A classic vegetable kebab combination of capsicums, mushrooms and onions with a garlic-herb basting marinade that'll enhance the flavour.

    10 people made this

    Serves: 4 

    • 2 red capsicums, cut into square pieces
    • 1 green capsicum, cut into square pieces
    • 12 button mushrooms, halved
    • 1 large onion, sliced into wedges
    • Basting Mix
    • 4 tablespoons oil
    • 1 lemon, juiced
    • 1 clove garlic, crushed
    • 15g fresh thyme, diced
    • 15g fresh rosemary, diced
    • sea salt and freshly ground pepper, to taste

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat barbecue for medium heat.
    2. Thread capsicum, mushroom and onion alternately on to the skewers.
    3. Basting Mix: In a small bowl combine the olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper. Brush the kebabs with the mixture.
    4. Brush barbecue grates with oil then add the kebabs. Baste frequently with basting mix. Cook for about 4 to 6 minutes, or until the vegetables are tender and cooked throughout.

    Watch a video of it being made…

    Barbecued Vegetarian Kebabs
    Barbecued Vegetarian Kebabs

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    Reviews and Ratings
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    Reviews in English (6)


    Perfect!  -  09 Oct 2011  (Review from Allrecipes UK & Ireland)


    Used different ingredients. The marinade was very good in a subtle way. Although I used fresh lemon juice, portebello mushrooms and added steak. They were delicious, the entire family ate them up! I would suggest if you are going to add steak or chicken to make more of the marinade.  -  24 Jul 2008  (Review from Allrecipes UK & Ireland)


    Used different ingredients. These were wonderful! I used an orange pepper instead of green (I find the green ones a little bitter), chestnut and button mushrooms, and also an onion cut into wedges. I marinated them overnight, and they were SO flavoursome! I really recommend using fresh herbs with this - the flavours complement the veggies so well. Thanks so much, Bob!  -  24 Jul 2008  (Review from Allrecipes UK & Ireland)