Lemon-Basil Vegetable Kabobs

(Adapted from Cooking Light Magazine)

lemon basil kabobsDifficulty: Easy

Category: Side Dish; vegetarian

Time:  1 hour 30 minutes (includes marinating)

Serving:  2 Servings




1 small eggplant (Japanese are less bitter)

1 cup sliced yellow squash

3 Tabls chopped fresh or 1 Tbls dried basil

2 Tabls fresh lemon juice

1 tsp olive oil

¼ tsp sea salt

¼ tsp pepper

1 medium red bell pepper, cut into 1 ½ in pieces

1 small onion, cut into 4 wedges

Cooking Spray // Olive Oil


Peel eggplant; cut in half lengthwise. Cut each half crosswise into ½ inch thick slices. Combine eggplant and next 8 ingredients (eggplant through onion) in a large zip-top plastic bag; seal, and marinate at room temperature 45 minutes, turning bag occasionally. Remove vegetables from bag reserving marinade.

Thread vegetables alternately onto 2 (10-inch) skewers. Prepare grill or broiler. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done, basting occasionally wit h reserved marinade.

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