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Grilled Veggie Kabobs

Colorful, healthy, and delicious grilled veggie kabobs perfect for summer cookouts.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings 4 servings
Calories 200 kcal

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.