Introduction
Looking for a colorful, healthy, and absolutely delicious way to enjoy your vegetables? These Grilled Veggie Kabobs are a game-changer for your summer cookouts or any time you’re craving that perfect char-grilled flavor. I’ve perfected this recipe through countless grill sessions, and what I love most is how these kabobs turn even veggie skeptics into believers. The high heat of the grill caramelizes the natural sugars in the vegetables, creating irresistible flavor while maintaining that perfect crisp-tender texture.
Ingredients
- 2 medium zucchini, cut into 1-inch chunks
- 2 red bell peppers, cut into 1.5-inch pieces
- 1 large red onion, cut into wedges
- 8 oz button mushrooms, whole if small or halved if large
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
- Add all cut vegetables to the bowl and toss gently to coat evenly with the marinade. Let sit for 15-20 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Thread the vegetables onto skewers, alternating colors and types for visual appeal. Leave small spaces between pieces to ensure even cooking.
- Place kabobs on the preheated grill and cook for 12-15 minutes, rotating every 3-4 minutes, until vegetables are tender-crisp and show nice grill marks.
- Remove from grill and let rest for 2-3 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Marinating Time: 15-20 minutes
Cook Time: 12-15 minutes
Total Time: About 50 minutes
Servings: 6 kabobs (serves 4-6 people)
Recipe Notes
• Cut vegetables in similar sizes to ensure even cooking
• If using wooden skewers, don’t skip the soaking step – it’s crucial for preventing burning
• Keep softer vegetables like tomatoes toward the ends of the skewers where they’ll receive slightly less direct heat
• For extra flavor, brush remaining marinade over the kabobs while grilling
• These kabobs can also be cooked under the broiler for 10-12 minutes if outdoor grilling isn’t an option
• Store any leftover vegetables in an airtight container for up to 3 days – they’re great in salads or wraps
• For best results, bring vegetables to room temperature before grilling
Grilled Veggie Kabobs
Ingredients
- 2 medium zucchini cut into 1-inch chunks
- 2 red bell peppers cut into 1.5-inch pieces
- 1 large red onion cut into wedges
- 8 oz button mushrooms whole if small or halved if large
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
- Add all cut vegetables to the bowl and toss gently to coat evenly with the marinade. Let sit for 15-20 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Thread the vegetables onto skewers, alternating colors and types for visual appeal. Leave small spaces between pieces to ensure even cooking.
- Place kabobs on the preheated grill and cook for 12-15 minutes, rotating every 3-4 minutes, until vegetables are tender-crisp and show nice grill marks.
- Remove from grill and let rest for 2-3 minutes before serving.