Veggie Kabobs with Gold Peak™ Tea Marinade
The perfect backyard BBQ recipe. This delicious marinade also tastes great with skewers of your favourite seafood & meat too!
1 yellow bell pepper, rib and seeds removed, cut into 1½-inch pieces
1 red bell pepper, rib and seeds removed, cut into 1½-inch pieces
1 orange bell pepper, rib and seeds removed, cut into 1½-inch pieces
10 oz. cremini or small white mushrooms
2 yellow zucchini, cut crosswise and into half-moon ½-inch thick slices
2 green zucchini, cut crosswise and into half-moon ½-inch thick slices
1 large red onion, cut into 1½-inch pieces
20 12-inch wooden skewers, soaked in warm water for 30 minutes
¼ cup olive oil
2 tsp. kosher salt
1 tsp. cracked black pepper
For Gold Peak™ Marinade
½ cup Gold Peak™ Lemon Tea
½ cup olive oil
½ cup flat leaf parsley
1 tbsp. kosher salt
1 tbsp. cracked black pepper
¼ cup lemon juice
3 cloves garlic
2 tbsp. fresh rosemary removed from stem
2 tbsp. fresh thyme
Combine all ingredients for marinade in a food processor until well combined.
Toss all veggies with ¼ cup olive oil, 2 teaspoons kosher salt and 1 teaspoon black pepper until well coated. Thread veggies through wooden skewers, alternating between each type of veggie, until skewers are two-thirds filled with veggies.
Preheat and lightly oil grill on medium-high heat and add kebobs. Grill for about 10 minutes, turning once, until veggies are tender. Brush with Gold Peak™ Tea marinade and remove from heat, transferring skewers to a large platter. Drizzle with additional marinade and serve with Gold Peak™.