Reviewed: May 15, 2013

This was good but it way too much lemon juice. Very sour and citrusy.

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Nov. 1, 2012

This is my go to recipe for grilling vegetables, either as kabobs or in my veggie griller. I don't use peppers, instead I use zucchini and summer squash with the onions and mushrooms. I make it easier by mixing the marinade ingredients and pouring over the veggies and letting them marinate before I grill them. The flavor really gets into the the veggies this way.

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Reviewer:

Mary

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Sep. 12, 2012

Excellent! Used triple the mushrooms.

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Reviewer:

Judy

Reviewed: Aug. 2, 2012

I did not care for this at all.

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Reviewer:

thatFedjegirl

Cooking Level: Intermediate

Home Town: Killdeer, North Dakota, USA

Living In: Bismarck, North Dakota, USA

Reviewed: May 2, 2012

i suggest if you have time to marinate this.. i have tired it both way. IF you marinate its comes out fantastic!! I marinate atleast 5 hrs. I grilled, mushroom, onion wedges, and yellow pepper, with the fresh herbs- in the grill wok- kabobs are alittle to much work.. the wok is much better! thank you very much for the recipe my HUSBand loves this!

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Reviewer:

ShayGotCha

Reviewed: Mar. 26, 2012

Very yummy! I used dried herbs (1/2 the amount of fresh called for) and subbed basil for rosemary because I didn't have time to crush the rosemary. I also used one large clove of garlic, and even though we love garlic I thought it was overpowering so may leave it out or only use half of the amount called for next time. We also added onion wedges, which I highly recommend.

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Jan. 12, 2012

I made my kabobs with mushrooms only. I brushed the marinade on as instructed, and I think that it would have been better to have let them soak in the flavor more before grilling. They could have used more salt, maybe a little bit of tamari. My kabobs needed a longer cooking time.. probably would have been better if my husband wasn't grilling in the dark. I really liked these and I will be adding this to our my Grilling for Vegetarians menu.

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Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Adak, Alaska, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jul. 28, 2011

I followed exactly and was a little disappointed. The marinade is nice on the mushrooms but did nothing to enhance the peppers. I will try again and as others have done, I will marinate them for awhile first instead of just brushing on while grilling. I will probably also add some chunks of sweet onion. I did try this again, marinating longer but am still disappointed. These are some of my favourite ingredients and don't know why it is not working. I think the peppers need a stronger flavour for marinating. I rather think this oil mixture is more suited to 'soft' vegies such as zucchini. Which I will try next. I love thyme, rosemary, all these ingredients and really want it to work!

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Reviewer:

DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Jul. 24, 2011

I used an orange bell pepper that I had in the freezer and added onion and small red potatoes. After mixed everything, I realized that I did not have any skewers, so I had to put it all in a grill pan for veggies on the grill. They came out fantastic. I did put the potatoes on first and then added the other veggies a few minutes later. So good. I have to admit that the mushrooms were the best part. They got eaten up first.

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Reviewer:

Delisa

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jul. 7, 2011

This was okay. It was easy to make and average tasting. I made it as written, except I added onion wedges to the mix. The big plus was the beautiful color it added to my meal of steak fajita strips. I served both over brown rice, with orange slices on the plates for additional color and to cool the palate from the beef fajita "heat". I will make it again, marinating the vegetables in the sauce for an hour or two before cooking and perhaps adding some fresh basil to kick up the flavor some. Thanks, Bob, for an easy addition of vegetables to my family's meals!

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