Grilled Vegetable Kabobs
Made with a medley of marinated veggies and grilled to perfection, these Grilled Vegetable Kabobs are easy to make, fun to eat, and incredibly delicious.
Servings: 8
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons Homemade Dry Onion Soup Mix see notes for individual spices
- 1 tablespoon minced garlic
- 1 large red bell pepper cored, seeded, and cut into 2-inch chunks
- 1 large green bell pepper cored, seeded, and cut into 2-inch chunks
- 1 large red onion peeled and cut into 2-inch chunks
- 1 small zucchini cut in 1-inch rounds
- 1 small yellow squash cut in 1-inch rounds
Instructions
- In a large mixing bowl, whisk together the ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 tablespoons Homemade Dry Onion Soup Mix, and 1 tablespoon minced garlic
- To the marinade, the prepared vegetables and toss to coat. Cover 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 before using. Skip this step if using metal skewers.
- Once the vegetables have marinated, thread them onto the soaked wooden skewers or metal skewers, in an alternating pattern.
- Preheat the grill or grill pan to medium heat and lightly brush the grates with oil. Once heated, place the prepared skewers on 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 and beginning to caramelize.
- Remove the skewers from the grill and allow to cool slightly before serving.
Video
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, and bell peppers, 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: While delicious grilled, do not marinate the mushrooms or they will become soggy and mushy. Simply add to skewers right before grilling and quickly brush with any leftover marinade in bottom of bowl before grilling.
In Place of Dried Onion Soup Mix: Use 2 teaspoons of dried onion flakes, 1 teaspoon kosher salt, ½ teaspoon each garlic powder, onion powder, pepper, and dried parsley.
Baking Kabobs: If you don't have a grill or grill pan, 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.
Storage: Remove the vegetables from the skewers and store in airtight container for up to 4 days in the refrigerator. Delicious in wraps, salads, pasta, or frittatas.
Nutrition
Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 1mg
