Honey Basil Veggie Kabobs
I partnered with my friends at Delicious Living so I could share this Honey Basil Veggie Kabob recipe with you!!
For five straight days, it rained here in Illinois. Not just a little rain, but heavy rains that flooded roads and fields, and people basements. My husband and I sat at our kitchen island each morning, drinking our coffee, contemplating the ins and outs of building an ark.
You would think there would be comfort in knowing all the area farmers were in the same boat (pun completely intended, I’m on a roll). But there’s an uneasiness that washes across us when Mother Nature doesn’t cooperate as we think she should. Things like rain, hail, wind, and frost – they’re completely out of our control.
So much in life is out of our control. And so we wait…
Today, the clouds lifted and for the first time in days, we caught glimpses of blue skies and the occasional rays of sunshine. The kids and I were able to play in the backyard, go for a walk, and a glimmer of spring hope started to creep back into my spirits.
So much in fact, that I felt the need to fire up the grill to celebrate with these Honey Basil Veggie Kabobs. They practically scream “Grilling Season” and that’s just the kind of feeling I need right now.’
These are great to prep ahead. If you have company coming over, grill them in advance and serve them at room temperature. More time for you to enjoy your friends and family!
The kabobs cook for about 10-15 minutes but in my option, you’ll want to remove the tomatoes before the other veggies are ready.
No, it’s not quite warm enough to dine outside, but for now, the windows are cracked open a tiny bit, the birds have resumed chirping, and that’s good enough for me.
Mother Nature, you’re a fair-weather friend and sometimes fickle lady but for now, thanks for the break. Now let’s eat!!
Honey-Basil Veggie Kabobs
- ● 4 cloves garlic , minced
- ● 1/4 cup fresh basil leaves , minced
- ● 6 tablespoons low-sodium soy sauce
- ● 1/4 cup rice wine or sake
- ● 2 tablespoons lemon juice
- ● 1/4 cup rice vinegar
- ● 1 tablespoon olive oil
- ● 1/2 tablespoon honey
- ● 3 small green zucchini , cut diagonally into 1-inch chunks
- ● 3 small yellow squash , cut diagonally into 1-inch chunks
- ● 1/2 pound cremini mushrooms
- ● 1 pound cherry tomatoes (see note above)
- ● 1 red onion , cut into 8 wedges
Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 1/2 cups.)
Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally.
Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about 1/8 inch between each piece to allow even cooking.
Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes. Tomatoes may need to be removed before the rest of the veggies.
PER SERVING: 121 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 6g protein, 19g carb, 4g fiber, 562mg sodium.