Grilled Vegetable Kabobs

Grilled Vegetable Kabobs are an easy, flavor-packed way to enjoy fresh vegetables. Made with a simple marinade and a variety of summer vegetables, Veggie Shish Kabobs make a delicious side dish to any summer meal.

When the summer produce is plentiful, these kabobs are an easy side dish that elevates simple summer produce into a memorable, healthy side. Pair Vegetable Kabobs with Grilled Burgers, Grilled Greek Chicken, or BBQ Chicken Legs, for a hearty summer meal that is sure to please.

There is something so magical about grilled vegetables. The grill adds a smokey, slightly charred flavor to the vegetables and when paired with the crisp, freshness, it is an irresistible combination.

Preparing vegetable kabobs is one of my all-time favorite ways to grill vegetables. Kabobs can be made with any variety of fresh vegetables I have on hand, and because the vegetables are chopped, they not only grill up quickly but also have the more surface area to soak up seasonings.

Grilled vegetables are a great way to entice picky eaters to enjoy veggies as well. The sweetness and flavor that is developed in vegetables when grilled, make these grilled veggie kabobs hard for anyone to turn their nose up to!

What you Need

• Vegetables: The choice of vegetables is completely up to you. I recommend zucchini, yellow squash, onions, peppers, mushrooms, and cherry tomatoes as they grill up in the same amount of time and the variety of colors look stunning when threaded the kabobs.
• Marinade: To bring out the incredible flavor in the vegetables, a simple marinade really helps. This marinade is made with olive oil, red wine vinegar, garlic, and homemade dried onion soup mix. If you don’t have onion soup mix on hand or the ingredients to prepare the mix, simply use salt, pepper, and onion powder.
• Skewers: In order to easily grill the vegetables and not worry about them falling through the grates of the grill, using wooden or metal skewers to thread the vegetables onto makes grilling vegetables super easy–not to mention it makes a beautiful presentation. If using wooden skewers, just be sure to soak in water for at least 1 hour to prevent them from catching fire on the grill.

How to Grill Vegetable Kabobs

• Wash and dry all the vegetables, except for mushrooms if using. Mushrooms should be cleaned right before grilling.
• Cut the vegetables into bite-size pieces–about 1 and 1/2 to 2 inches pieces.
• Prepare the marinade by whisking together the olive oil, vinegar, garlic, and onion soup mix in a large mixing bowl.
• To the marinade, add in the chopped zucchini, squash, peppers, onions, and tomatoes if using. Do NOT add in the mushrooms. Toss until the vegetables are coated in the marinade. Cover and refrigerator for at least 1 hour, but overnight is best.

• Once the vegetables have marinated, thread them onto the soaked skewers, in an alternating pattern, adding in the cleaned mushrooms to the mix.

• Preheat the grill or grill pan to medium heat.
• 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 tender.

Leftover Grilled Vegetables

We rarely have any leftover vegetable kabobs because they are just that good. However, if I am able I prepare double the amount, as the leftovers can be stored up to 4 days and are divine in a variety of dishes. I love to add the leftover vegetables to Panzanella Salad, an Egg Frittata, or even an Italian Pasta Salad.

What to Serve with Veggie Kabobs

• BBQ Chicken Burger
• Grilled Pork Tenderloin
• Slow Cooker BBQ Chicken Thighs
• Grilled Teriyaki Chicken Foil Packets

If you are looking for a delicious way to serve up vegetables, these grilled kabobs are EXACTLY what you are looking for. A little bit smokey, a little bit sweet, and a whole lot of flavor, Vegetable Shish Kabobs are a healthy side dish the whole family can agree upon. 

Grilled Vegetable Kabobs

Made with a simple marinade and a variety of summer vegetables, Veggie Shish Kabobs make a delicious side dish to any summer meal.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Marinating: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8

Calories: 89kcal

Author: Kristen Chidsey

Ingredients

• 8 cups of fresh vegetables cut into 2-inch pieces zucchini, yellow squash, onions, peppers, whole grape tomatoes, whole button mushrooms
• 1/4 cup olive oil
• 1/4 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, onion seasoning, and garlic.
• To the marinade, add in the chopped zucchini, squash, peppers, onions, and tomatoes if using. Do NOT add in the mushrooms. Toss until the vegetables are coated in the marinade. Cover and refrigerator for at least 1 hour, but overnight is best.
• If using wooden skewers, place in a large rectangular baking dish and cover 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 in the cleaned mushrooms to the mix.
• Preheat the grill or grill pan to medium heat. 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 tender.

Equipment Needed

• wooden skewers
• metal skewers

Notes

The variety of vegetables is up to you. Keep in mind that potatoes would need to be parboiled BEFORE marinating and grilling to be cooked through. 

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

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. 

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

Nutrition Facts

Grilled Vegetable Kabobs

Amount Per Serving

Calories 89 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 161mg7%

Potassium 337mg10%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 248IU5%

Vitamin C 23mg28%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!