Grilling fresh vegetables brings out their natural sweetness, transforming them into a vibrant, flavorful experience. This Grilled Veggie Kabobs recipe comes together in under 30 minutes and highlights the deliciousness of seasonal veggies with a simple marinade. The combination of textures and the char from the grill ensure every bite is delightful.
This recipe is perfect for anyone looking to boost their vegetable intake or hosts planning a backyard barbecue. It’s an ideal make-ahead option as you can marinate the veggies earlier in the day.
Why You’ll Love This Recipe
- Enjoy the simple yet robust flavors from the marinade.
- The mix of grilled vegetables provides a satisfying crunch.
- It’s a quick dish that requires minimal prep time.
- Customizable skewers allow for endless flavor variations.
What You’ll Need
Gather the following ingredients to make your grilled veggie kabobs:
For the Marinade
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp ground black pepper
For the Vegetables
- 1 zucchini, sliced into 1/3 inch slices
- 2 bell peppers, sliced into 1-inch pieces
- 1 onion, quartered into 1-inch pieces
- Cherry tomatoes (about 15-20), whole
- 1 ear corn on the cob, cut into 1-inch rounds
- 10 mushrooms, cleaned and stems trimmed
Note: You can substitute olive oil with avocado oil for a different flavor.
Substitutions & Swaps
- Replace zucchini with eggplant for a slightly different taste.
- Use any bell pepper color to change the visual appeal.
- Swap cherry tomatoes with halved baby heirloom tomatoes.
- Substitute mushrooms with chunks of cauliflower for a low-carb option.
How to Make It
Start by preparing the marinade and vegetables.
Combine marinade
In a large mixing bowl, combine the olive oil, garlic powder, oregano, salt, and ground black pepper. Whisk together until well blended.
Prepare vegetables
Wash and dry all your vegetables thoroughly. Slice the zucchini, cut the bell peppers, quarter the onion, and cut the corn. Keep the cherry tomatoes whole and clean the mushrooms by wiping them with a damp cloth.
Toss with marinade
Add all the prepared vegetables into the bowl with the marinade. Toss gently to coat everything evenly. Let the vegetables sit in the marinade for at least 15 minutes.
Soak skewers (if using)
If you’re using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
Thread onto skewers
Thread the vegetables onto the skewers in any order you like, alternating zucchini, bell pepper, onion, cherry tomato, corn, and mushrooms.
Preheat grill
Heat your grill to medium-high heat, about 400°F (200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Grill kabobs
Place the kabobs on the grill and cook for 10-12 minutes, turning every 3-4 minutes to get a nice char on all sides. The vegetables should be tender but still have a slight bite.
Rest and serve
Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes. Serve hot as a main dish or side, garnished with fresh herbs if desired.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, best enjoyed fresh.
Reheat: microwave for 1-2 minutes until warm.
Tips for Best Results
- Marinate the vegetables for a full hour if time permits for deeper flavor.
- Grill on a well-oiled grate to avoid sticking.
- Use a variety of colorful vegetables for visual appeal.
- Don’t overcrowd the skewers; give veggies space to cook evenly.
Serving Suggestions
- Serve alongside grilled meats for a hearty meal.
- Pair with a light salad for a refreshing lunch.
- Enjoy as a colorful side dish at summer gatherings.
