Do I need to salt zucchini before grilling?

Salting zucchini before grilling isn’t necessary for this recipe, but it can help draw out excess moisture and prevent sogginess. If preferred, sprinkle with salt, let sit for 10–15 minutes, then pat dry before marinating.

Should you pre-cook vegetables for kabobs?

No, the vegetables cook quickly on the grill. Pre-cooking isn’t needed and may cause them to become too soft.

Why is my grilled zucchini soggy?

Over-marinating or overcooking can make zucchini soggy. Stick to a short marinating time and grill over medium-high heat for just a few minutes per side.

Should I peel zucchini for kabobs?

No, peeling isn’t necessary. The skin adds color, nutrients, and helps zucchini hold its shape on the grill.

Amazing Grilled Portobello and Zucchini Skewers for a Flavor-Packed Summer BBQ

Name: Grilled Portobello and Zucchini Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American, Mediterranean
Ingredients: 4 large Portobello mushrooms, cleaned and stems removed; 2 medium zucchinis, sliced into thick rounds; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon garlic powder; Salt and pepper to taste

Description

Grilled Portobello and zucchini skewers are a smoky, flavorful vegetarian dish made with marinated mushrooms and zucchini, charred to perfection on the grill. Perfect for BBQs, weeknight dinners, or healthy sides.

Ingredients

4 large Portobello mushrooms, cleaned and stems removed
2 medium zucchinis, sliced into thick rounds
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper, to taste

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Instructions

Whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper to make the marinade.
Add mushrooms and zucchini to a bowl or resealable bag. Pour marinade over and toss to coat. Let sit for at least 30 minutes.
Preheat grill to medium-high heat and oil the grates.
Thread mushrooms and zucchini alternately onto skewers, leaving space between each piece.
Grill for 8–10 minutes, turning occasionally, until tender and lightly charred.
Serve warm, optionally drizzled with balsamic glaze or sprinkled with herbs.

Notes

Use metal skewers for easier grilling.
Cut vegetables evenly to ensure uniform cooking.
Avoid over-marinating to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 10minutes
Category: Main Course, Side Dish
Method: Grilling
Cuisine: American, Mediterranean