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Grilled Vegetable Kabobs
A Fresh, Flavorful Summer Favorite (+ Easy Recipe)
A Delicious and Healthy Way to Enjoy Summer
Nothing says summer quite like food sizzling on the grill—especially when it’s vibrant, nutrient-packed vegetables skewered and flame-kissed to perfection. Whether you’re plant-based, flexitarian, or simply want to eat more veggies, grilled vegetable kabobs are an easy, healthy, and delicious way to enjoy a rainbow of flavor.
Best Vegetables for Kabobs
Not all vegetables grill the same.
For the best flavor and texture, choose firm, water-light veggies that hold up to high heat.
Here are our favorites:
Bell peppers (any color)
Zucchini or yellow squash
Red onion
Mushrooms (baby bella or white)
Cherry tomatoes
Eggplant (cut into thick cubes)
Optional add-ons: sweet potatoes (parboiled first), corn chunks, or tofu for added protein.
Grilled Vegetable Kabobs: A Delicious and Healthy Way to Enjoy Summer
Summer is the perfect time to fire up the grill and enjoy delicious and healthy meals with your family and friends. Grilled vegetable kabobs are a wonderful way to add color, flavor, and nutrition to your summer cookouts.
Not only are vegetable kabobs delicious, but they are also incredibly healthy. Vegetables are packed with vitamins, minerals, fiber, and antioxidants, which are essential for optimal health. Grilling the vegetables also adds a smoky flavor that enhances their natural sweetness.
Another remarkable thing about vegetable kabobs is that they are easy to make ahead of time. You can marinate the vegetables in your favorite sauce or dressing overnight for even more flavor. This makes them a great option for meal prepping or bringing to summer potlucks and barbecues.
Summer Grilled Vegetable Kabobs
Equipment
- Grill – Gas, charcoal, or electric grill
- Skewers – Metal or wooden (if using wooden, soak for 30 minutes to prevent burning)
- Tongs – For flipping the skewers safely
- Cutting board – For prepping the vegetables
- Chef’s knife – To chop vegetables into even-sized chunks
- Mixing bowl – For tossing veggies with marinade or oil
- Basting brush (optional) – For brushing on oil or marinade
- Grill brush – To clean the grill grates before and after use
- Oil spray bottle (optional) – To lightly coat the grill or veggies
- Aluminum foil or grill basket (optional) – To prevent smaller pieces from falling through
Ingredients
- 2 red bell peppers seeded and cut into 1-inch pieces
- 2 yellow bell peppers seeded and cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 1 small zucchini sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Skewers if using wooden skewers, soak them in water for 30 minutes before using
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, combine the peppers, red onion, and zucchini.
- In a small bowl, whisk together the olive oil, garlic, oregano, thyme, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss to coat.
- Thread the vegetables onto skewers, alternating the colors and leaving a small space between each piece.
- Grill the vegetable kabobs for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve hot as a side dish or with grilled chicken or fish.This recipe makes 4-6 servings and can be easily adjusted to your taste preferences. Enjoy your delicious and healthy vegetable kabobs with peppers, red onions, and zucchini
Notes
Calories: Around 150 kcal
Protein: Approximately 2g
Fat: Approximately 8g
Carbohydrates: About 20g
Fiber: Roughly 4g
Sugar: Around 7g
Vitamins: Rich in vitamin C from bell peppers and other vitamins from vegetables.
Calcium: Approximately 30mg
Iron: Roughly 1mg Prep Time: 20 minutes (plus additional time for marinating) Serving Size: 1 skewer
Finally, grilled vegetable kabobs are a delicious and healthy way to enjoy summer. They are easy to make, versatile, and packed with essential nutrients. So, fire up the grill and try out different vegetable combinations to find your favorite kabob recipe.
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FAQ's
- Best Vegetables for Grilling on Kabobs:
- Bell peppers (red, green, yellow)
- Zucchini
- Cherry tomatoes
- Red onions
- Mushrooms
- Eggplant
- Yellow squash
- Cherry tomatoes
- Pineapple chunks (adds a nice sweetness)
- Asparagus spears
- Marinating Vegetables for Kabobs:
- Marinating vegetables can enhance their flavor, but it’s not always necessary.
- If you choose to marinate, use a mixture of olive oil, herbs (like rosemary, thyme, or oregano), garlic, salt, and pepper.
- Marinate for at least 30 minutes, but overnight marination can intensify the flavors.
- Grilling Time for Kabobs with Veggies:
- Grill kabobs with vegetables for about 10-15 minutes, turning occasionally.
- Cook until the vegetables are tender and slightly charred.
- Pre-cooking Vegetables for Kabobs:
- Some vegetables benefit from pre-cooking before grilling to ensure even cooking.
- Pre-cook dense vegetables like potatoes, sweet potatoes, and carrots until they are slightly tender before skewering.
- You can also blanch harder vegetables like asparagus or Brussels sprouts for a few minutes before grilling to ensure they cook through without burning on the outside.
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