Grilled Vegetable Kabobs with Portuguese Peri Peri Infused Olive Oil Blend

Juicy zucchini, crisp bell peppers, tender mushrooms, sweet red onion, and cherry tomatoes char beautifully on the grill, then finish with a glossy coating of Portuguese Peri Peri Infused Olive Oil Blend that brings garlic, citrus, African Bird’s Eye chile, and smoky spice into the mix. It’s a lively side for a summer cookout, an easy entertaining platter, or any dinner that needs a little extra fire and color.

Garden Infuzions

Grilled Vegetable Kabobs with Portuguese Peri Peri Infused Olive Oil Blend

Smoky grilled vegetable kabobs get a bold lift from Portuguese Peri Peri Infused Olive Oil Blend, bringing garlic, citrus, chile, and warm spice to every colorful bite.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 6 kabobs

Course: Appetizer, Side Dish

Cuisine: Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini cut into 1-inch thick rounds
• 2 red bell peppers cut into 1-inch squares
• 1 yellow bell pepper cut into 1-inch squares
• 1 medium red onion cut into 1-inch wedges
• 12 ounces cremini mushrooms
• 1 pint cherry tomatoes
• 1/4 cup Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 wooden or metal skewers

Equipment

• 1 Grill Medium-high heat
• 8 Skewers Wooden or metal
• 1 Large mixing bowl For tossing vegetables
• 1 Tongs For turning kabobs
• 1 Platter For serving

Method

 

Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes before grilling.
2. Preheat a grill to medium-high heat and lightly oil the grates.
3. In a large bowl, toss the zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes with the Portuguese Peri Peri Infused Olive Oil Blend, lemon juice, salt, and black pepper.
4. Thread the vegetables onto the skewers, alternating colors and shapes for even cooking and a colorful presentation.
5. Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are tender with good char marks.
6. Move any faster-cooking pieces to a cooler area of the grill if needed so the vegetables finish together.
7. Transfer the kabobs to a platter and drizzle with a little extra blend before serving.

Notes

Cut vegetables into even pieces so they cook at the same pace. For deeper grill flavor, let the vegetables sit with the blend for 10 minutes before skewering. If using mixed vegetables, thread firmer pieces closer to the ends of the skewers and softer pieces toward the center.

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Recipe Tips

Cut the vegetables into similar sizes so they grill at the same pace. If your grill runs hot, keep the kabobs moving and use the cooler side for any pieces that brown too fast. Brush a little extra blend on after grilling for the brightest flavor finish.

Serving Suggestions

Serve these kabobs straight from the grill with rice, couscous, grilled chicken, or warm flatbread. They also make a great addition to a party platter with olives, hummus, and a simple lemon salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, on a sheet pan, or in the microwave until warmed through.

Variations

Add cubes of halloumi, par-cooked potatoes, or thick slices of eggplant for a heartier skewer. You can also swap in yellow squash, portobello pieces, or chunks of pineapple for a different flavor balance.

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