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This delicious Vegetable Kabobs Recipe is an easy and healthy side dish option. It is so tasty and flavor packed from the simple marinade. Serve it with grilled chicken or enjoy as a vegetarian option.
We love to grill and frequently make Grilled Chicken Kabobs, Greek Chicken Kabobs and Shrimp Kabobs. I always love the veggies so thought why not make kabobs with just vegetables? The results were amazing and I love having this healthy and delicious option.
Make this easy side dish recipe with any of your grilled recipes and the perfect addition to Memorial Day Menu.
Table of Contents
Why We Love This Recipe
It is a great way to use up veggies from the garden or farmer’s market that are in abundance. You can easily substitute or add vegetables based on what you have on hand. The skewers are also super easy to customize for what everyone likes.
The marinade is light and perfect for Summer. It is not hard at all to make and you probably already have what you need to make the marinade.
Ingredients
For the Kabobs
- Cremini Mushrooms
- Cherry Tomatoes
- Red Bell Pepper
- Green Bell Pepper
- Red Onion
- Zucchini
- Yellow Summer Squash
For the Marinade
- Olive Oil
- Lemon Juice
- Italian Seasoning
- Garlic Powder
- Salt and pepper
For the full recipe and ingredients, scroll to the bottom for the recipe card.
Variations Ideas
Feel free to use different types of vegetables to what you prefer or what you have on hand. Add your favorite marinade spices. Here are some delicious additions or variations ideas.
- Paprika
- Sea Salt
- Maple Syrup
- Soy Sauce
- Onion Powder
- BBQ Sauce
- Oregano
- Thyme
Step by Step Instructions
Step 1 – Add the marinade ingredients to a small bowl and whisk together.
Step 2 – Thread the veggies and mushrooms on the skewers. Keep making them until you run out of vegetables. Use a basting brush and brush the marinade all over the vegetables on the skewers.
- Step 3 – Fire up your grill on medium high heat.
- Step 4 – Place the vegetable kabobs on the hot grill and cook for 3 to 5 minutes before turning on each side. This will vary based on preference. Just cook until they are the tenderness that you and your family prefer.
It is that simple! Enjoy!
Recipe Tips
- Helpful tools: Try using grilling tongs to easily turn the veggie skewers. They are really handy and easier to use than a fork. It helps so that you do not burn your hand. You can also try using grilling mitts.
- Prepare Vegetables – Cut the veggies into 1 inch Pieces so they will be easy to thread on the skewers. If you cut them too small or too thin, it will make it difficult to thread and they will be more likely to fall off.
- Use what you have: You don’t have to use the exact veggies we used. Feel free to adapt this recipe based on your preference or what you have in the fridge. Brussel Sprouts with balsamic vinegar taste amazing too. Baby potatoes are also a great idea.
- Marinate the Vegetables – Feel free to allow the vegetables to marinate for about 15 minutes to add more flavor.
How Long to Soak Skewers
Wooden skewers need to soak in water at least 30 minutes before using. This is to prevent the wood from burning.
If you are using metal skewers, they do not need to be soaked. However, make sure to handle with care using a hot pad.
We enjoy making kabobs and do this frequently. If you do as well, it might be worth it to invest in a couple of packs of skewers.
Serving Suggestions
Grilled veggie kabob are delicious as a side dish or for a meatless Monday meal. We love to serve them with our favorite grilled steak meal or grilled chicken for a healthy meal idea. Add a side of white rice for a complete meal.
We have even enjoyed with Catalina Glazed Grilled Chicken or Grilled Bacon Wrapped Chicken Recipe. This easy side dish is absolutely delicious and great for any night of the week.
Frequently Asked Questions
Store leftover kabobs in an airtight container in the refrigerator. We recommend serving within 3-4 days.
Reheat the leftovers in a microwave or place in the oven on a baking sheet. Reheat for about 10 minutes in the oven in a preheated oven at 350 degrees.
You can also bake these veggie kabobs in the oven. Cook for 15 to 20 minutes until the veggies are tender at 350 degrees.
More Grilled Veggie Side Dishes
- Grilled Vegetable Foil Pack
- Grilled Asparagus Recipe
- Parmesan Grilled Zucchini Recipe
- Balsamic Grilled Zucchini
- Grilled Zucchini with Teriyaki Sauce
- Foil Pack Grilled Potatoes
- Grilled Green Beans
- How to Grill Corn on the Cob
More Easy Kabob Recipes
- Easy Grilled Chicken Kabob Recipe
- Chicken on a Stick Recipe
- Hawaiian Chicken Kabob Recipe
- Shrimp Kabobs
- Grilled Shrimp Kabobs
We love hearing from you. If you make this Grilled Vegetable Kabobs Recipe, please leave us a comment or a star review.
Vegetable Kabobs
Ingredients
- For the Kabobs:
- 2 cups Cremini Mushrooms
- 1 cup Cherry Tomatoes
- 1 Red Bell Pepper Cut into 1 inch Pieces
- 1 Green Bell Pepper Cut into 1 inch Pieces
- 1 Red Onion Cut into 1 inch Pieces
- 1 Zucchini sliced into thick pieces
- 1 Yellow Squash sliced into thick pieces
- For the Marinade:
- 1/4 cup Olive Oil
- 1 Lemon Juiced
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Whisk together the marinade ingredients in a small bowl.
- Thread the veggies and mushrooms onto skewers.
- Use a basting brush to brush the marinade onto the vegetables on the skewers.
- Heat a grill over medium high heat.
- Grill the vegetable kabobs for 3-5 minutes per side until the veggies are the tenderness that you prefer.
- Serve immediately and enjoy!
- Recipe Notes:
- Skewers – if using wooden skewers, soak in water at least 30 minutes before using
- If using metal skewers, handle with care using a hot pad
