Grilled Veggie Kabobs

I honestly like cooking kabobs separate as in chicken on one stick and veggies on another. It’s just easier to control cross contamination for me plus they all cook at different times. Anyway, the marinade on these where pretty tasty. 

Grilled Veggie Kabobs

(Adapted from Reel Flavor)

 

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1 large zucchini, cut into 1/2 inch rounds

6-8 white mushrooms

10 cherry tomatoes

1/4-1/2 red onion, cut into chunks (depending on how much onion you like to eat – I like a lot)

1 green bell pepper, cut into chunks

1 red pepper, cut into chunks

8-10 small boiled red potatoes, kept whole or cut in 1/2 depending on how large they are

2-3 tbsp olive oil

Splash of ponzu or soy sauce (gluten-free)

1 tbsp sriracha

1 tbsp balsamic vinegar

1 tbsp honey

4 cloves pressed garlic

Salt & pepper to taste

 

Prepare and mix all ingredients in a large bowl and let marinate for at least 30 minutes, but up to 2 hours.

 

Skewer veggies.

 

Grill on medium heat until nicely charred.