Reviewed: May 21, 2012

These were really good. I used a garlic/ herb marinade instead of the Italian salad dressing & added squash, red bell peppers (omitted the tomatoes cause I read they get mushy). They came out beautifully & was a hit with my whole family. Seeing as how I was at a BBQ & I no longer eat red meat (which was being served) this was perfect! Definitely going to make these again soon!!!!

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Reviewer:

Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Folsom, California, USA

Reviewed: May 11, 2012

These were ok, but they were pretty bland.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 21, 2012

Another reviewer did the vegetables separate and for a longer period of time. That just makes sense, shrimp cook much more quickly; I also make my own dressing of 1 C Extra Virgin Olive oil, about 1 oz balsamic vinegar, 5 cloves garlic, 3/4 t salt, ~ 10 whole black peppercorns and 2 T Parmesan, 1 t Basil, Oregano, blend until smooth. Plus if you marinate something for 2 hours, it can't possibly have a prep time of 35 minutes.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: Apr. 7, 2012

Yummy! Used red onion, baby bella mushrooms, green and red peppers. Also made Good Seasons Italian dressing and was able to decrease the oil content to cut fat. Very nice on the grill for Good Friday! Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 28, 2012

I made this and marinated it for the two hours indicated in the recipe. I used red, yellow and orange bell peppers along with the onion and mushrooms. I purposely didn’t use the tomatoes because I knew they would get mushy in the amount of time it would take to cook the other veggies. I skewered my shrimp separately from the veggies so my shrimp had no chance of over cooking. This was good, but I did think it turned out rather bland. If I were to make this again, I’d marinate longer and I might also baste with some additional salad dressing, hoping to boost the flavor.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Aug. 16, 2011

Amazing recipe, has become a staple in my home. I make it every time I have guests b/c most of it can be prepared beforehand, and when it's time to put them on the grill, it only takes around 15 minutes.

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Reviewer:

FindTheSource

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Reviewed: Aug. 5, 2011

I was incredibly skeptical about this recipe but, in my first bite I was blown away! I literally got pats on the back from people who completely devoured this fantastic discovery! Thank you SO MUCH for this recipe!

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Reviewer:

bobbyval

Reviewed: Jul. 4, 2011

These were very flavorful. Instead of Onions and Peppers our kabobs were with mushrooms, tomatoes and green and yellow zucchini.

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Reviewer:

NitaS

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

Reviewed: Jun. 28, 2011

Excellent!

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Reviewer:

Noonie

Reviewed: May 30, 2011

I used red bell peppers green peppers n onions didnt use the mushrooms or Italion salad dressing I sprayed Lightly with Olive Oil Spray each side the were awesome will make again

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3 users found this review helpful