Grilled Bologis and Vegetable Kabobs

Prep: 30 mins

Cook: 15 mins

Difficulty: Medium

Serves: 6

kcal	fat	saturates	carbs
350	20g	2.8g	40g

sugars	fibre	protein	salt
25g	8g	6g	0.42g

My heart races a bit every time I get to share my Grilled Bologis and Vegetable Kabobs recipe with folks. It’s a dish designed to both satisfy and delight, filled with the vibrant, earthy flavors that so remind me of my Rocky Mountain home. With color-coordinated vegetables artfully arranged on skewers, the dish comes together into not just a nutritious and satisfying main course, but also a feast for the eyes.

Fresh, Mountain-Inspired Ingredients

This recipe is truly nature’s bounty on a plate. The selection of vegetables echoes the diversity of flora in the lush valleys and high, blooming meadows of Colorado, while the addition of Bologis, a lesser-known fruit with a unique texture and flavor, adds a touch of the unexpected. The careful blend of herbs that we use mirrors the wealth of aromatic plants you’d encounter on a mountain trail. And let’s not forget the olive oil, honey, and lemon juice, which are not just flavor enhancers, but also nutritional powerhouses full of health benefits, such as heart health and immune support. (source)

The Joy of Experimentation

What I love about the Grilled Bologis and Vegetable Kabobs is the room it offers for culinary exploration. The fundamental concept is clear – colorful veggies and exotic fruits on skewers, grilled to perfection – but from there, you can think outside the box. You can try different combinations of vegetables or use other unique fruits in place of Bologis. The thrill of creating something that’s simultaneously familiar and new is never far away.

In addition, these kabobs lend themselves well to a variety of accompaniments. Grilled corn on the cob or a robust quinoa salad (like this one) would make excellent pairings.

Ultimately, my sweetheart Gordon and I enjoy these kabobs for their fresh, hearty flavors that fill you up without weighing you down – the sort of dish that endears itself to you after an active day out in the great outdoors. I hope you will love making, and eating, them as much as Gordon and I do.

What You’ll Need

18 Bologis fruits, peeled and sliced into 2-inch pieces
2 red bell peppers, cored and cut into 2-inch pieces
2 green bell peppers, cored and cut into 2-inch pieces
2 yellow bell peppers, cored and cut into 2-inch pieces
2 large red onions, peeled and cut into 2-inch pieces
2 zucchinis, sliced into 1-inch pieces
2 yellow squashes, sliced into 1-inch pieces
1/2 cup of olive oil
1/4 cup of honey
1/4 cup of freshly squeezed lemon juice
2 tablespoons of fresh rosemary, finely chopped
2 tablespoons of fresh thyme, finely chopped
1 tablespoon of fresh garlic, minced
Salt and pepper to taste
12 skewers for grilling

ALLERGENS: The recipe does not specifically include any common allergens such as eggs, fish, milk, peanuts, shellfish, tree nuts, wheat, or soy. However, potential allergens can vary based on individual sensitivities, and the Bologis fruit is a fictional item. Therefore, we cannot definitively state whether it could cause an allergic reaction.

Method

Step One

First, prepare the ingredients by peeling and slicing 18 Bologis fruits into 2-inch pieces. Also, core and cut 2 red, 2 green, and 2 yellow bell peppers into similar-sized pieces. Peel and cut 2 large red onions into 2-inch pieces, and slice 2 each of zucchinis and yellow squashes into 1-inch pieces.

Step Two

For the marinade, combine 1/2 cup of olive oil, 1/4 cup of honey, and 1/4 cup of freshly squeezed lemon juice in a large bowl. Add 2 tablespoons each of finely chopped fresh rosemary and thyme, and 1 tablespoon of minced fresh garlic. Season this mixture with salt and pepper to taste.

Step Three

Add the prepared fruits and vegetables to the bowl with the marinade. Mix well, ensuring that all pieces are thoroughly coated with the marinade. Allow the mixture to sit and marinate for at least 2 hours. This can be done in the refrigerator.

Step Four

When ready to grill, thread pieces of the marinated fruits and vegetables onto 12 grilling skewers. Alternating the types of fruits and vegetables will create a vibrant and colorful presentation.

Step Five

Preheat your grill to medium-high heat. Place the prepared skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the fruits and vegetables are tender and have slightly charred edges.

Step Six

Once cooked, remove the Bologis and vegetable kabobs from the grill and allow them to rest for a few minutes. They are now ready to serve and enjoy!