Flavorful grilled vegetable kabobs are a summer classic, but you can also make them year-round on an indoor grill.
Some dishes are just perfect for summer. These grilled vegetable kabobs are one of them.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty side dish:
- For the marinade, you’ll need olive oil, balsamic vinegar, salt and pepper, and spices (garlic powder and oregano).
- The vegetables I like to use include button mushrooms, red bell pepper, red onion, and zucchinis.
How to make grilled vegetable kabobs
It’s super easy. Scroll down to the recipe card below for the detailed instructions. Here are the basic steps:
- Mix the marinade ingredients in a bowl.
- Prepare the vegetables.
- Toss the vegetables in the marinade.
- Thread on skewers.
- Grill over medium-high heat until tender, 4-5 minutes per side.
Can I use other vegetables in these vegetable kabobs?
Absolutely! As long as you choose sturdy vegetables that can withstand grilling, you can use whatever you like. Examples include cubed portobello mushrooms, white onions, yellow squash, and – if you don’t mind the carbs – sweet potatoes.
Isn’t grilling unhealthy?
It’s true that charred food is unhealthy. So it’s best to grill until the vegetables are tender, and perhaps charred in just a few spots – not overly 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 to ensure they don’t start burning.
Should I soak wooden skewers?
Yes. Wooden skewers can burn over a hot grill. Soaking them in water helps prevent them from burning. I almost never use wooden skewers these days – I prefer metal ones. Although the issue with those is that they get super hot so you need to handle them with gloves.
How do you cut peppers and onions for kabobs?
Here’s a pretty good explanation. You can also watch the video below to see how I do it.
What to serve with grilled vegetable kabobs?
What to do with leftovers?
One of the best things about this recipe is that leftovers are really tasty. You can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave, covered. They are also very good cold – kind of like antipasti.
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt (not fine salt)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 8 oz button mushrooms
- 1 large red bell pepper
- ½ red onion
- 2 medium zucchinis
- If you’re using wooden skewers, soak them in water until ready to use.
- In a large bowl, gently mix together the marinade ingredients.
- Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
- Cut the bell pepper and the red onion into squares, as shown in the video.
- Slice the unpeeled zucchinis 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 George Foreman grill. You can use a similar grill, an outdoor grill, or a grill pan.
- Thread the vegetables on six skewers, as shown in the video. If using soaked wooden skewers, pat dry them first.
- Oil your grill and place the vegetable skewers on the grill. Grill until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.