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Ingredients
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Vegetables
Marinade & Seasoning
Finishing & Garnish
Method
Prepare Vegetables
- 1
Wash and cut
Wash all vegetables. Trim ends of zucchinis and cut into 1/2-inch thick rounds or lengthwise thick slices. Cut eggplants into 1/2-inch rounds; if very large, halve rounds. Core bell peppers and cut into 1½–2 inch pieces. Peel red onions and cut into 1-inch wedges separating layers into chunks. Keep tomatoes whole if small or halve if large. If using baby potatoes, parboil for 10–12 minutes until just tender, then drain. Clean mushroom stems and keep whole or halved if large.
- 2
If you want eggplant softer and less bitter, salt the slices lightly and let rest in a colander 20 minutes, then rinse and pat dry. This step is optional.
Marinade & Toss
- 3
Make marinade
In a large bowl combine olive oil, lemon juice, pomegranate molasses (if using), minced garlic, dried oregano, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes. Whisk until blended.
- 4
Skewer & Grill
- 5
Skewer vegetables
If using wooden skewers, soak them in water 30 minutes beforehand. Thread vegetables onto skewers in a mixed pattern (pepper, zucchini, tomato, onion, eggplant, mushroom, potato) leaving a little space between pieces so heat circulates. Do not pack too tightly.
- 6
- 7
Grill kebabs: Place skewers on the grill and cook 10–15 minutes, turning every 3–4 minutes, until vegetables are charred at the edges and tender. Brush occasionally with any remaining marinade while grilling, but discard excess marinade that touched raw vegetables after use. For stovetop, cook on a grill pan over medium-high heat following the same timing.
Finish & Serve
- 8
- 9