A warm summer evening, the aromas of grilled vegetables wafting through the air, evokes memories of family gatherings around the barbecue. Grilled Veggie Kabobs are not only vibrant and colorful but also quick to prepare, taking about 30 minutes from start to finish. They work wonderfully as a healthy, satisfying dish that everyone can enjoy.
This recipe is perfect for those seeking a plant-based option at cookouts or weeknight dinners. It’s ideal for gatherings with friends or family when you want to impress without spending hours in the kitchen. You can prepare the veggies a day ahead and store them in the refrigerator for easy assembly on the grill.
Why You’ll Love This Recipe
- The charred veggies provide a delightful smoky flavor.
- Preparation takes only a few minutes with minimal cleanup.
- Colorful skewers make for a stunning visual appeal.
- These kabobs are highly customizable with your favorite seasonal vegetables.
What You’ll Need
Gather the following ingredients for a delicious dish.
For the Kabobs
- 1 bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
For the Marinade
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Skewering
- Skewers, soaked in water if wooden
Note: Use any color bell pepper.
Substitutions & Swaps
- Zucchini can be replaced with eggplant.
- Yellow squash works well for any summer squash.
- Red onion may be swapped for white or yellow onion.
- Cherry tomatoes can be substituted with grape tomatoes.
How to Make It
Follow these simple steps to create your kabobs.
Preheat the Grill
Preheat the grill to medium heat.
Combine the Vegetables
In a large bowl, combine the bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
Drizzle and Season
Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
Thread the Veggies
Thread the veggies onto skewers, alternating colors and types as desired.
Grill the Kabobs
Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the veggies are tender and lightly charred.
Serve Warm
Remove from the grill and serve warm.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, veggies lose texture when frozen.
Reheat: in a skillet over medium heat for about 5 minutes.
Tips for Best Results
- Soak wooden skewers for at least 30 minutes to prevent burning.
- Cut vegetables into uniform sizes for even cooking.
- Marinate for 15-30 minutes for enhanced flavor.
- Experiment with additional spices or herbs to suit your taste.
Serving Suggestions
- Pair with grilled chicken or tofu for a complete meal.
- Serve alongside a fresh garden salad for a light lunch.
- Ideal for outdoor picnics or potlucks to impress your guests.
