Tangy Zucchini and Green Onion Kabobs

Tangy Zucchini and Green Onion Kabobs

These simple marinated veggie kabobs should come out with beautiful, dark grill marks on them—but when grilling went wrong, I had to resort to the broiler, which is why the picture looks a little bland. Don’t be discouraged—anyway you cook ‘em, thick slabs of fresh zucchini and crispy, caramelized onions can never go wrong.

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Tangy Zucchini and Green Onion Kabobs


Yield: 8 kabobs, serves 2 to 4

Cook Time: 15 minutes, plus time to marinate

Ingredients:

  • 3 medium zucchini squash, washed and cut at an angle into 1/2-inch rounds
  • 1 bunch green onions, ends and leafy greens trimmed; stalks cut into 1 to 2-inch pieces

For the marinade:

  • 2 cloves garlic, minced
  • 2/3 cup extra virgin olive oil
  • Juice of 4 limes, about 1/4 cup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh oregano, chopped

Directions:

  1. Combine garlic, olive oil, lime juice, salt, pepper, and oregano in a shallow, covered dish and whisk together to combine well.
  2. Place zucchini and onion pieces in the marinade and toss gently to coat. Cover and refrigerate at least 1 hour and up to overnight, gently overturning the container periodically to re-coat the vegetables.
  3. Pierce veggie pieces with skewers to create kabobs (zucchini pieces are best pierced lengthwise; onion pieces should slide right on). Reserve marinade. Place directly on a hot grill and cook until edges are browned and middles are seared with grill marks, about 3 minutes per side.
  4. If, like me, you have grilling troubles, try cooking over your oven’s broiler.
  5. Drizzle cooked kabobs with reserved marinade and serve warm.