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–+ servings
Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 kabobs
Course: Appetizer, Side Dish
Cuisine: Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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