grilled veggie kabob recipe

Written ByJenny Smyth Posted on
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The Best grilled veggie kabob recipe

I’m so excited to share this delicious grilled veggie kabob recipe with you all. As a busy mom, I’m always on the lookout for healthy and easy meal ideas that my family will love. And this recipe is a total winner.

The combination of tender vegetables, flavorful spices, and smoky grill flavor is a game-changer. My kids can’t get enough of it, and I love that it’s packed with nutrients and antioxidants. Plus, it’s incredibly easy to make – just throw all the veggies on skewers, brush with olive oil, and grill until perfect.

I like to serve it with a side of quinoa or couscous for a well-rounded meal. The best part? This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special dish for a holiday gathering.

And let’s not forget about the leftovers – they’re just as tasty the next day! My family loves when I make this recipe for our Sunday night family dinner nights because it’s so easy to reheat and serve up again. And honestly, who doesn’t love the smell of grilled veggies wafting through the house?

It’s just the best.

Grilled Veggie Kabobs

4.5 from 1780 votes

Colorful and flavorful grilled veggie kabobs are a delightful addition to any summer barbecue. These skewers feature a medley of vegetables, including bell peppers, zucchini, red onion, and cherry tomatoes, all grilled to perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper

For the Kabobs

2 bell peppers, cut into 1-inch pieces
2 zucchini, cut into 1-inch rounds
1 red onion, cut into 1-inch pieces
20 cherry tomatoes
8 wooden skewers, soaked in water for 30 minutes

👨‍🍳Directions

1In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, basil, salt, and black pepper to create the marinade.
2Whisk until well combined.
3Add bell peppers, zucchini, and red onion to the bowl with the marinade.
4Toss until all vegetables are evenly coated.
5Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
6Preheat the grill to medium-high heat, around 400°F.
7This ensures the vegetables will grill evenly and develop a nice char.
8Thread the marinated vegetables onto the soaked wooden skewers, alternating between types of vegetables.
9Leave a small space between each piece to ensure even cooking.
10Add cherry tomatoes to the skewers, placing them between the larger vegetable pieces.
11Place the skewers on the preheated grill.
12Cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
13The bell peppers should have grill marks and the zucchini should be soft when poked with a fork.
14Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
15This allows the juices to redistribute throughout the vegetables, ensuring a juicy and flavorful bite.

🔧Equipment

Mixing bowl
Baking sheet
Grill

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

Tips: Soaking the wooden skewers in water prevents them from burning on the grill. You can also use metal skewers for a reusable option.

This grilled veggie kabob recipe is truly a winner – it’s easy to make, packed with nutrients, and perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a special dish for a holiday gathering, this recipe delivers every time.

And don’t even get me started on how delicious leftovers are – simply reheat in the oven or on the stovetop when ready and serve up again. Trust me when I say this recipe will become a staple in your household just like it has in mine!

❓ Frequently Asked Questions About Grilled Veggie Kabobs

Q: What type of vegetables are best suited for grilled kabobs?

A: You can use a variety of vegetables for grilled kabobs, but some popular options include bell peppers, zucchini, cherry tomatoes, onions, mushrooms, and snap peas. Just make sure to choose vegetables that are similar in size so they cook evenly.

Q: Can I use pre-cut vegetables from the grocery store?

A: Yes, you can use pre-cut vegetables from the grocery store if you prefer – just be sure to pat them dry with paper towels before grilling to prevent excess moisture.

Q: How do I prevent vegetables from falling off the skewers while grilling?

A: To prevent vegetables from falling off the skewers while grilling, try brushing them with a little bit of olive oil before threading onto skewers. This will help keep them in place.

Q: Can I add meat to my grilled kabobs?

A: Absolutely! Grilled kabobs are perfect for adding chicken, beef, pork, or shrimp to – just be sure to adjust cooking time accordingly based on your protein choice.

Q: What is the best way to store leftover grilled kabobs?

A: To store leftover grilled kabobs, simply let them cool completely before transferring to an airtight container in the refrigerator or freezer. You can also reheat them in the oven or on the stovetop when ready.

Q: Can I make grilled kabobs ahead of time?

A: Yes, you can make grilled kabobs ahead of time by preparing all ingredients (except for oil) up to 24 hours in advance. Simply assemble skewers just before grilling and brush with oil before serving.

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