Vegetables on their own can be a great option for grilled kebabs, because they cook quickly and, when done right, offer a crisp, charred exterior and a juicy, tender interior.
Tossing grilled vegetables with a bold dressing can do wonders to brighten up an otherwise boring dinner, but for our take on vegetable kebabs, we took the idea one step further. We tossed the vegetables with half of our dressing base before skewering and grilling them, giving them great flavor from the start.
We also grilled lemon quarters to tone down their bright acidity and give the juice a deeper, more complex flavor when added to the dressing. Bell peppers and zucchini are classic grilling vegetables for good reason: Bell peppers sweeten over the flame, while zucchini hold their shape and meaty texture.
Portobello mushroom caps were the perfect addition to the kebabs; as they released their moisture on the grill, they picked up great char flavor and developed a deep, meaty taste.