Elevate dinner with this easy recipe for Grilled Veggie Kabobs! Made with a medley of marinated summer squash, onions, peppers, and mushrooms, Vegetable Kabobs are a flavor-packed side dish perfect for summer.

Looking for more an entree to throw on the grill alongside these vegetable kabobs? They pair perfectly with Grilled Shrimp Skewers, Pineapple Chicken Kabobs, and Grilled BBQ Chicken Breasts.

Close up of Grilled Vegetable Kabobs on white platter.

Vegetable Kabobs are a Simple Flavorful Summer Side Dish

From ratatouille to sauteed summer squash, there are endless ways to prepare seasonal summer vegetables. But when the temperatures heat up, my absolute favorite way to prepare vegetables is to throw them on skewers and make grilled veggie kabobs.

Not only does grilling the vegetables keep the heat out of the kitchen, but the grill imparts huge flavor to the veggie kabobs. The seasonal summer veggies develop a smokey undertone while their natural flavor is enhanced. And let's be honest, eating anything on a stick get picky kids a bit more excited to try their veggies, making these veggie kabobs a healthy side dish the whole family can agree upon!

Best Vegetables for Kabobs

My personal recommendation is to use zucchini, yellow squash, onions, peppers, mushrooms, and cherry tomatoes as they grill up in the same amount of time, hold their shape, and the variety of colors look stunning when threaded on the skewers. But the options for what vegetables to use for Vegetable Kabobs are endless! Just be sure to keep a few few things to keep in mind.

Use vegetables with a similar cooking time. For example, brussels sprouts take a lot longer to cook than zucchini, while peppers and onions will cook up just as fast as zucchini.
Select vegetables that hold their shape, rather than veggies like vine-ripened tomatoes or broccoli.
Go for color. Think red peppers, green zucchini, brown mushrooms, and yellow squash. The variety of colors looks stunning when threaded on skewers.

Zucchini, yellow squash, red peppers, mushrooms, olive oil, and vinegar on counter.

Marinate the Vegetables

To bring out the incredible flavor in the vegetables, a simple marinade made with lemon juice, olive oil, minced garlic, and homemade dried onion soup mix, gives these veggie skewers incredible flavor. You want to marinate the cut vegetables for at least an hour or up to 24 hours. Note: Do NOT add mushrooms to the marinade, as they are like sponges and will become soggy. Add them to the veggie skewers right before grilling.

Chopped vegetables in glass bowl with marinade.

Use Skewers

In order to easily grill the vegetables and not worry about them falling through the grates of the grill, using metal skewers or soaked wooden skewers makes grilling vegetables super easy, not to mention a beautiful presentation.

Marinated veggies on metal skewers on wooden cutting board ready to be grilled.

Grill Vegetable Kabobs

You can opt to grill your veggie kabobs on a gas or charcoal grill or on the stove using a grill pan. Whichever method you chose, it is best to only grill the kabobs until the vegetables are JUST fork-tender, turning once or twice. You want them to still have a bit of bite left and not become mushy.

Grilled Vegetable Kabobs on white platter.

Serving Suggestions

Vegetable Kabobs make an obvious and delicious side dish to any summer meal, but they can be used to impart flavor to dishes in a variety of ways.

As a Side: Serve veggie kabobs with Grilled Burgers, Grilled Greek Chicken, or BBQ Chicken Legs, for a hearty summer meal.
Add to a Salad: Remove the grilled vegetables from the skewers after cooked and slightly cooled and add to a salad of your choice.
As a Filling: Chop up the grilled vegetables and use for fillings for Instant Pot Egg Bites or an Egg Frittata. Or add to Hashbrown Breakfast Casserole in place or in addition to the sausage.

More Favorite Vegetable Side Dishes

If you tried these Veggie Shish Kabobs, I would love for you to leave a comment and review below.

Grilled kabobs with vegetables on white platter.

Grilled Vegetable Kabobs

Made with a medley of marinated summer squash, onions, peppers, and mushrooms, Vegetable Kabobs are a flavor-packed side dish perfect for summer.

5 from 6 votes

Print Pin Rate

Prep Time: 20

Cook Time: 10

Marinating: 1

Total Time: 1 30

Servings:

Calories: 89kcal

Author: Kristen Chidsey

Ingredients

▢ 8 cups fresh vegetables (bell peppers, summer squash, onions, mushrooms, grape tomatoes, etc) cut into 2-inch pieces
▢ ¼ cup olive oil
▢ ¼ cup red wine vinegar
▢ 2 tablespoons Dried Onion Soup Mix
▢ 1 tablespoon minced garlic

Instructions

In a large mixing bowl, whisk together the olive oil, vinegar, dried onion seasoning, and garlic.
To the marinade, add the prepared vegetables, except for mushrooms. Mushrooms should not be marinated, as they will work as a sponge and become soggy. Toss the marinade and vegetables together until the vegetables are evenly coated.
Cover the bowl and refrigerate the vegetables for at least 1 hour. 12-24 hours is best. Do not exceed marinating the vegetables for longer than 48 hours.
If using wooden skewers, place them in a large rectangular baking dish and cover them with water. Let soak for at least 1 hour, or overnight as well. If using metal skewers, skip this step.
Once the vegetables have marinated, thread them onto the soaked skewers, in an alternating pattern, adding the cleaned mushrooms to the mix.
Preheat the grill or grill pan to medium heat and lightly brush the grates with oil. Once heated, place the prepared skewers onto the grill and cook for 5 minutes. Rotate the skewers and grill for another 4-6 minutes, or until the vegetables are JUST fork-tender.
Remove the skewers from the grill and allow to cool slightly before serving.

Equipment Needed

Notes

Best Vegetables for Kabobs: Use vegetables that hold their shape and cook in approximately the same amount of time. My personal recommendation is to use zucchini, yellow squash, onions, peppers, mushrooms, and cherry tomatoes as they grill up in the same amount of time, hold their shape, and the variety of colors look stunning when threaded on the skewers.

Note on Mushrooms: Lightly brush off the dirt using a damp paper towel to clean the mushrooms. Do not be tempted to add the mushrooms to the marinade. They will soak up the liquid and get soggy and have a funny texture.

For Dried Onion Soup Mix: Use 2 teaspoons onion flakes, 1 teaspoon salt, and ½ teaspoon each of garlic powder, onion powder, celery powder, pepper, and dried parsley. Alternatively, use 1 teaspoon kosher salt, 1 teaspoon onion powder, and ½ teaspoon pepper.

Baking/Broiling Kabobs: If you don't have a grill pan, use a broiler and watch closely, turning the vegetables several times for even browning. You can also bake the kabobs at 400 degrees F for 15 minutes, turning halfway. Just be sure to use metal skewers or soaked wooden skewers, not unsoaked wooden skewers, regardless of the cooking method.

Storage: Leftover grilled vegetables can be stored in the refrigerator for up to 4 days and are delicious in salads, pasta, or frittatas.

Nutrition

Course Side Dish

Cuisine American

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Comments

5 from 6 votes (1 rating without comment)