Grilled Veggie Kabobs

Name: Grilled Veggie Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon dried oregano; 8 ounces button mushrooms; 1 red bell pepper (large); ½ red onion; 2 zucchinis (medium-sized, unpeeled)

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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!

Veggie kabobs are served on a white plate with a napkin.

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.

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. 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.

Serve immediately.

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

Can I use other vegetables?

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.

Should I soak wooden skewers?

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.

Can you prepare the kabobs ahead of time?

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 an airtight container in the fridge 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.