Grilled veggie kabobs are a summer classic, but you can make them year-round on an indoor grill. They're ready in 30 minutes, and this includes prepping the vegetables.
Some recipes are perfect for summer. These kabobs are one of them. They are easy to make, fresh-tasting, and look gorgeous - so pretty and colorful. A few other summer favorites include grilled peaches (preferably with homemade frozen yogurt!), chilled gazpacho, and caprese salad.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
For the marinade: Olive oil, aged balsamic vinegar, kosher salt, black pepper, garlic powder, and dried oregano. Sometimes, I add a pinch of ground cumin. Red wine vinegar will work in a pinch, but I highly recommend using aged balsamic vinegar for the best flavor.
Vegetables: Mushrooms, zucchini, bell pepper, and red onion. You can vary the veggies you use, making sure you use sturdy veggies that can withstand grilling. Good candidates include yellow onion, yellow squash, and cubed portobello mushrooms.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the marinade ingredients in a bowl. Wipe the mushrooms clean, slice the zucchini into ¼-inch thick slices, and cut the bell pepper and red onion into squares. Toss the vegetables in the marinade until well-coated, then thread them on skewers.
Grill them over medium-high heat until tender, 4-5 minutes per side.
Serve immediately.
I enjoyed these kabobs. They were easy and tasty. I used yellow squash and green bell pepper.
Lennie
Read more comments
I enjoyed these kabobs. They were easy and tasty. I used yellow squash and green bell pepper.Recipe Tips
- Your goal is to grill these kabobs until the vegetables are tender and charred in a few spots, but not overly so. You don't want them burned. So make sure your grill is set to medium-high (not high), turn the skewers midway through grilling (or even a few times while grilling), and check the vegetables often.
- I prefer garlic powder to fresh minced garlic. It coats the veggies better and doesn't burn on the grill.
- Wooden skewers can burn on a hot grill. Soaking them in water is not a foolproof method, but it may help prevent them from burning. I almost never use wooden skewers these days - I prefer metal ones. However, the issue with those is that they get super hot, so you need to handle them with gloves.
- To bake these kabobs, place them on a parchment-lined rimmed baking sheet (use high-heat parchment) and bake them for 20-30 minutes in a preheated 425°F oven, turning the skewers midway.
- Storage: One of the best things about this recipe is that the leftovers are delicious. You can keep them in an airtight container in the fridge for up to four days. Reheat them gently in the microwave, covered, or uncovered in a 350°F oven. They are also excellent cold, just like antipasti.
Serving Suggestions
Veggie kabobs are very versatile and go with anything, but I find it easy to serve them with main dishes that I can also grill. So, I like to serve them with any of the following:
Recipe Card
Grilled (Or Oven-Baked) Veggie Kabobs
Video
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar - Please use aged vinegar; young will be too acidic
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
Vegetables:
- 8 ounces button mushrooms
- 1 red bell pepper - large
- ½ red onion
- 2 zucchinis - medium-sized, unpeeled
Instructions
- If using wooden skewers, soak them in water until ready to use.
- In a large bowl, gently mix together the marinade ingredients: olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano.
- Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
- Cut the bell pepper and red onion into squares.
- Slice the zucchini into ¼-inch thick slices.
- Add the prepared vegetables to the marinade and gently mix until well-coated.
- Heat your grill on medium-high. I use an indoor dual-contact grill. You can use a similar grill, an outdoor grill, or a grill pan.
- Thread the vegetables on six skewers.
- Oil your grill and place the skewers on it. Grill the vegetables until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.
- Serve immediately. They are good hot or at room temperature.
Notes
- You can prep the veggies, coat them in the marinade, and thread them on skewers one or two hours before you grill them. Keep them in the fridge until you're ready to use them.
- You can vary the veggies you use. Good candidates include yellow onion, yellow squash, and cubed portobello mushrooms. You can also use different spices. Two spices that I like to add are onion powder and ground cumin. I add a generous pinch of each.
- I prefer garlic powder to fresh minced garlic in this recipe. It coats the veggies better, and it doesn't burn on the grill.
- To bake these kabobs, place them on a parchment-lined rimmed baking sheet (use high-heat parchment) and bake them for 20-30 minutes in a preheated 425°F oven, turning the skewers midway.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave, covered. They are also good cold, like antipasti.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Laura says
Can you roast these in the oven? What temperature and how long?
Vered DeLeeuw says
Hi Laura,
Yes - 20-30 minutes in a preheated 425°F oven.
Lennie says
I enjoyed these kabobs. They were easy and tasty. I used yellow squash and green bell pepper.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Lennie!