Total Time
Prep 20 mins
Cook 15 mins

Tender, colorful vegetables and toasted bread cubes make a wonderful kabob combination. From the Most Loved Barbecuing cookbook. Time does not include 30 minute "marinating" time.

Ingredients Nutrition

  • Balsamic Sauce

  • 13 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons sun-dried tomatoes packed in oil, drained
  • 2 tablespoons fresh parsley, coarsely chopped
  • 1 tablespoon honey
  • 1 garlic clove
  • 14 teaspoon salt
  • Kabobs

  • 2 medium zucchini, cut into 1/2 inch thick slices (with peel)
  • 20 fresh whole white mushrooms
  • 2 medium red peppers, cut into 1 inch pieces (seeds and ribs removed)
  • 1 sourdough bread, loaf cut into 1 inch cubes
  • 10 bamboo skewers, soaked in water for 10 minutes (10 inches in length)


  1. Balsamic Sauce: Process first 7 ingredients in blender or food processor until smooth.
  2. Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers. Place in a single layer in large shalow baking dish. Brush kabobs with sauce. Cover. Let stand for 30 minutes. Preheat grill to medium. Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.


Most Helpful

Yumm-o, this is tasty and fun to eat. I reduced the olive oil in the sauce; I felt there's really no need for that much fat. I also added some tomato paste to thicken it up. Only thing about this is, the bread tends to burn. I kept the chunks big, but some of them still got rather black. Will work on my technique! Thanks for posting this great, light summer meal.

White Rose Child August 17, 2009

Nice sauce but the bread part of it didn't quite do it for me. As a main I felt it lacked substance and if I made it again I would use tofu instead of the bread.

Kiwi Kathy February 25, 2009

Yummy! This is a good option for Vegetarians at a BBQ and a nice way of "dressing" up veggie's. The sauce is amazing, if I make it again I would add one tablespoon less of balsamic vinegar as it was slightly overpowering, however it still tasted nice with three tablespoons of the vinegar. I really loved the bread and sauce combo, I could have easily skewered just bread on the bamboo and covered it with sauce and cooked it alone on the BBQ. I served this with Recipe #94211 and it made a perfect meal. Thank you Crafty Lady 13

Chef floWer January 08, 2009

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