Fragrant Vegetable Kebabs with Mediterranean Herbs

Fragrant Vegetable Kebabs with Mediterranean Herbs
Pareve--serves 4 to 6

Ingredientsrsz 08 pinhas vegetable kebabs copy copy


Use a variety of vegetbales for crunch and visual as well as olfactory pleasure. If you use hard vegetables like carrots, parboil before grilling.

  • 1 green, red, or yellow pepper, cut in 1” squares
  • 2 medium zucchini, cut in 1-2” slices
  • 1 medium eggplant, cut in 1” cubes
  • 4 large mushrooms, quartered
  • 2 onions, quartered


  • 2/3 cup olive oil (or safflower)
  • 1/3 cup red wine vinegar (or other flavored vinegar or lemon juice to suit your seasonings)
  • 1/2 cup fresh rosemary
  • 1/2 cup fresh thyme
  • ¾ tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. Dijon mustard
  • optional-1 Tbsp. zatar


  1. Combine marinade ingredients and toss in a bowl with the vegetables.
  2. Refrigerate at least 2 hours or overnight.
  3. Drain vegetables and reserve the marinade.
  4. Thread the vegetables on skewers leaving the mushrooms until the last minutes of cooking.
  5. Baste skewered vegetables with reserved marinade, place on the grill and turn frequently until vegetables are cooked and glazed with the marinade.

Thunderstorm? Broil indoors and enjoy.

Change the herbs to suit your meal. For a Mexican flavor, use cumin and coriander. For Asian, try 5 spice powder and cilantro. You can mix the herbs with the marinade or wash and bundle fresh herbs and place on the upper rack of a gas grill to infuse the vegetables with a fragrant scent.

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