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 kabobs are one of them. They are easy to make, fresh-tasting, and they just look gorgeous – don’t you agree?
The ingredients you’ll need
You’ll only need a few simple ingredients to make grilled vegetable kabobs (the exact measurements are listed in the recipe card below):
For the marinade:
Olive oil: This is my favorite oil, it’s so very flavorful. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.
Balsamic vinegar: Red wine vinegar will also work in a pinch, but I highly recommend using balsamic for the best flavor.
Kosher salt and black pepper: If using fine salt, you should use less of it, or the kabobs could end up too salty.
Spices: I like to use garlic powder and dried oregano.
The vegetables I like to use include:
Button mushrooms: I love their flavor, even when raw, and I love it even more when they are cooked. You can also use cremini mushrooms.
Red bell pepper: I like the color it adds to the skewers. but any color pepper will be fine.
Red onion: Yellow onions works too, although it’s not as mild-tasting and – obviously – not as colorful.
Zucchinis: You can replace the zucchinis with yellow squash. Just make sure any summer squash you use is nice and firm.
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. I often use a hand whisk to ensure they are thoroughly combined.
Prepare the vegetables. The video below shows you exactly how I prep each of them.
Toss the vegetables in the marinade until well-coated, then thread them on skewers, as shown in the video.
Grill the kabobs over medium-high heat until tender, 4-5 minutes per side.
Can I use other vegetables?
Absolutely! As long as you choose sturdy veggies that can withstand grilling, you can use whatever veggies you like in these grilled vegetable kabobs.
Examples include cubed portobello mushrooms, white onions, yellow squash, and – if you don’t mind the carbs – sweet potatoes. I’m also curious about cauliflower florets, although I haven’t tried that.
Charred food is best minimized. So it’s best to grill these kabobs just until the vegetables are tender, and perhaps charred in a few spots – but not overly so. You certainly 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.
Should I soak wooden skewers?
Probably. 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 actually 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.
What to serve with grilled vegetable kabobs?
They are very versatile and truly go with anything, but I find it easy to serve them with main dishes that you can also grill. So I almost always serve them with these grilled chicken skewers or with grilled shrimp. They’re also very good with grilled chicken breast and with grilled salmon.
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.
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- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Diamond Crystal 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.