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Close-up of vibrant grilled veggie kabobs with bell peppers, onions, and zucchini.

Proven way to grow 5 Grilled Veggie Kabobs

These grilled veggie kabobs are a delicious and healthy addition to any meal. They are easy to prepare and cook, making them perfect for a quick weeknight dinner or a weekend barbecue.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini cut into 1-inch pieces
  • 2 large bell peppers any color, cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 8 ounces mushrooms whole or cut in half
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Grill
  • Large bowl
  • Skewers (wooden or metal)

Method
 

Preparation
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a large bowl, combine the olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper.
  3. Add the zucchini, bell peppers, red onion, cherry tomatoes, and mushrooms to the bowl and toss to coat evenly.
Assembly and Grilling
  1. Thread the vegetables onto the skewers, alternating the different types for an attractive presentation.
  2. Preheat your grill to medium-high heat.
  3. Grill the kabobs for 15-20 minutes, turning occasionally, until the vegetables are tender-crisp and slightly charred.
Serving
  1. Serve the grilled veggie kabobs immediately as a side dish or a light meal.
  2. Garnish with fresh parsley or a squeeze of lemon juice, if desired.

Notes

For extra flavor, marinate the vegetables for at least 30 minutes, or even overnight, before grilling.