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. The leftovers are great, too!
Some recipes are just 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 that I like to make include grilled peaches (preferably with homemade frozen yogurt!), chilled gazpacho, and caprese salad.
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Ingredients
You'll only need a few simple ingredients to make these veggie kabobs. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
For the marinade: Olive oil, balsamic vinegar, kosher salt, black pepper, garlic powder, and dried oregano.
Vegetables: Mushrooms, zucchini, bell pepper, and red onion.
Variations
- 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.
- You can also use different spices. Two that I like to add are onion powder and ground cumin. I add a generous pinch of each.
- Red wine vinegar will work in a pinch, but I highly recommend using balsamic for the best flavor.
Instructions
Scroll down to the recipe card below for detailed instructions. Here are the basic steps for making these kabobs:
Mix the marinade ingredients in a bowl. I often use a hand whisk to ensure they are thoroughly combined.
Prepare the vegetables: 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.
Thread the veggies on skewers.
Grill them over medium-high heat until tender, 4-5 minutes per side.
Expert Tips
- Your goal is to grill these kabobs just 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 to ensure they don't start burning.
- I prefer garlic powder to fresh minced garlic in this recipe. It better coats the veggies, and it doesn't burn on the grill.
Recipe FAQs
Absolutely! As mentioned above, as long as you choose sturdy veggies that can withstand grilling, you can use whatever veggies you like. Good examples include cubed portobello mushrooms, white onions, yellow squash, and - if you don't mind the carbs - sweet potatoes.
Yes. Wooden skewers can burn over a hot grill. Soaking them in water is not a foolproof method, but some say it helps 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.
Yes. You can prep the veggies, coat them in the marinade, and thread them on skewers up to two hours before you grill them. Keep them in the fridge until you're ready to use them.
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:
Storing Leftovers
One of the best things about this recipe is that the leftovers are delicious. You can keep them in the fridge, in an airtight container, for up to four days.
Reheat them gently in the microwave, covered, or in a 350°F oven. They are also excellent cold - just like antipasti.
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Recipe Card
Grilled Veggie Kabobs
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other 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.
Video
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 better coats the veggies, and it doesn't burn on the grill.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave, covered. They are also good cold, like antipasti.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Lennie
I enjoyed these kabobs. They were easy and tasty. I used yellow squash and green bell pepper.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Lennie!