Description
Enjoy these flavorful marinated grilled mushroom skewers featuring portobello mushrooms, cherry tomatoes, bell peppers, and red onion. Perfect for summer barbecues or as a hearty vegetarian main dish, they are infused with a zesty balsamic marinade that enhances their vibrant taste.
Ingredients
Scale
- 1 pound of large portobello mushrooms, cleaned and stems removed
- 1 cup of cherry tomatoes, halved
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1/4 cup of olive oil
- 3 tablespoons of balsamic vinegar
- 3 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of smoked paprika
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling)
Instructions
- In a medium-sized mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and smoked paprika.
- Whisk the ingredients together until well combined.
- Place the cleaned portobello mushrooms, cherry tomatoes, red bell pepper, yellow bell pepper, and red onion into a large resealable plastic bag or a shallow dish.
- Pour the marinade over the vegetables, ensuring they are all well coated. If using a bag, seal it tightly and gently shake to distribute the marinade. If using a dish, cover it with plastic wrap.
- Let the vegetables marinate in the refrigerator for at least 30 minutes, but for best results, allow them to marinate for 2 to 4 hours.
- After marinating, remove the vegetables from the refrigerator. If using wooden skewers, ensure they have been soaked in water.
- Begin assembling the skewers by threading the portobello mushrooms onto the skewer first, followed by a cherry tomato, a piece of red bell pepper, a piece of yellow bell pepper, and a wedge of red onion. Repeat until the skewer is filled, leaving space at the ends for easy handling.
- Continue this process until all the vegetables are skewered.
- Preheat your grill to medium-high heat (about 400°F to 450°F). If using a charcoal grill, ensure the coals are evenly distributed.
- Lightly oil the grill grates to prevent sticking.
- Carefully place the skewers on the grill. Cook for about 10 to 15 minutes, turning occasionally. The mushrooms should be tender and the vegetables should have nice grill marks.
- Keep an eye on the skewers to prevent burning. Move them to a cooler part of the grill if necessary.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes.
- Carefully slide the vegetables off the skewers onto a serving platter or serve them directly on the skewers.
- Drizzle any remaining marinade over the skewers for added flavor, if desired. Garnish with fresh herbs.
- Serve warm as a side dish or main vegetarian option, pairing well with rice, quinoa, or a fresh salad.
Notes
- For a spicier kick, consider adding red pepper flakes to the marinade.
- Feel free to substitute or add other vegetables like zucchini or bell peppers for variety.
- These skewers can also be made in the oven if grilling is not an option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes