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Grilled Vegetable Kabobs on oval white platter garnished with parsley and lemon slices.
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5 from 1 vote

Grilled Vegetable Kabobs

Grilled Vegetable Kabobs with Charmoula is a Moroccan-inspired dish that adds vibrant flavors to your summer grilling routine. These kabobs are served over a light and fluffy cauliflower 'couscous,' offering a fresh and healthy twist on a traditional favorite. This super-satisfying, veggie-packed meal is delicious and a delightful way to introduce bold, new flavors to your table!
Prep Time45 minutes
Cook Time15 minutes
Additional Time4 hours
Total Time5 hours
Course: Vegetarian / Vegan Entrees
Cuisine: Moroccan / North African
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Ingredients

Charmoula

  • 1 1/2 cups finely chopped cilantro approximately 2 bunches
  • 1/2 cup finely chopped flat-leaf parsley approximately 1 bunch
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1/2 cup olive oil
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground cayenne or to taste
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Kabobs

  • 1 medium eggplant cut into 1-inch cubes
  • 1 tablespoon salt
  • 2 medium zucchini cut into 1-inch thick slices
  • 2 medium yellow squash cut into 1-inch thick slices
  • 1 large red bell pepper cut into 1 1/2 to 2-inch chunks
  • 1 large orange bell pepper cut into 1 1/2 to 2-inch chunks
  • 1 large red onion cut into 1 1/2 to 2-inch chunks

Cauliflower "Couscous"

  • 1 large head cauliflower finely grated
  • Lemon wedges and parsley sprigs for garnish

Instructions

Charmoula

  • Combine all ingredients in a bowl and stir to combine. Refrigerate until needed. (Will yield approximately 1 1/2 cups.)

Kabobs

  • Place cubed eggplant in a colander. Sprinkle salt over eggplant, toss to coat and place in the sink or on a plate to drain for approximately 30-45 minutes.
  • Blot eggplant dry with paper towels and place in a large bowl along with zucchini, yellow squash and bell peppers.
  • Add 3/4 cup of the charmoula and toss to coat. Marinate at room temperature 30 minutes or in the refrigerator up to 4 hours.
  • Preheat a grill to medium-high.
  • Arrange vegetables on a large baking sheet in the order you'd like them on the skewers, adding the onion chunks into the line-up of vegetables. Brush the onion chunks with a small amount of the marinade.
  • Thread the vegetables onto skewers.
  • Place skewers on the grill.  Reduce heat to medium.
  • Grill the skewers for 10-12 minutes, rotating three times or until vegetables are nicely charred and eggplant is tender.

Cauliflower "Couscous"

  • Combine grated cauliflower "couscous" with 1/4 cup of the charmoula and stir well. Refrigerate until ready to serve.
  • TO SERVE: Place "couscous" on a large serving platter. Place kabobs over "couscous." Drizzle with remaining charmoula or serve it on the side.
  • Garnish with lemon wedges and parsley sprigs.

Notes

TIP:
  • When you’re ready to grill the vegetables, get them all sorted and lined up on a sheet pan BEFORE threading on skewers.  This way, you don’t have to rearrange anything and put more than one hole into what your grilling.
MAKE AHEAD:
  • Can be marinated and assembled 1 day in advance. 

Nutrition

Serving: 1 | Calories: 276kcal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 1417mg | Potassium: 1183mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3304IU | Vitamin C: 174mg | Calcium: 92mg | Iron: 3mg