Veggie Kabobs (Grilled Vegetable Skewers) Fitnessnacks

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Last modified: June 17, 2023. Originally posted: June 17, 2023 By Sophia DeSantis

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Grill up a burst of flavor with these veggie kabobs. A medley of fresh vegetables, marinated to perfection and served with rice and sauce!

These grilled veggie kabobs are the perfect simple way to use up veggies! Reduce waste and get a healthy meal all in one. Perfect for summer!.

This post was originally published on July 12, 2021.

Getting outdoors is a must during the warm months and grilled veggie skewers are a great way to add meatless meals into your dinner rotation. I love serving these with vegan tzatziki, homemade rice and oven roasted potatoes!

Ingredients

Have you ever marinated vegetables? It really expands their flavor and makes them even more satisfying to eat! Use a variety of colors, flavors, and textures to make an impressive yet simple meal.

For the most delicious and colorful grilled veggie kabobs, you’ll need the following ingredients:

The best vegetables for bbq skewers:

• Yellow pepper
• Orange pepper
• Green pepper
• Red onion
• Zucchini
• Mushrooms
• Tomatoes

For the veggie kabobs marinade:

What to Serve With Grilled Veggie Skewers

We love to mix up the ways that we serve these vegetable kabobs. Try pairing them with any of the following:

Preparation Tips

Make the best ever grilled vegetable skewers by following these suggestions:

• Try to cut the veggies for shish kabobs in a uniform size so that they cook evenly.
• Marinate the vegetables for at least 15-20 minutes, up to overnight. The longer you marinate, the more flavor the kabobs will have.
• If you choose to not marinate the veggies on the skewers, you’ll need to soak the skewers so they don’t burn. Let them rest in water for 10 minutes before assembling with the marinated veggies.

Cooking Tips

• If you don’t have skewers, you can still use the marinade for vegetable kabobs as directed, then cook the veggies on a grill pan or a foil lined baking sheet.
• Grilling this veggie kabob recipe gives it the most flavor.
  • Cook over a medium flame for 7 minutes on one side, then flip and cook another 7 minutes.
• You can also cook the veggie skewers on a pan.
  • Preheat the pan to medium heat and cook as you would on the grill.
• Vegetable skewers can also be baked in the oven.
  • Preheat the oven to 400°F and bake the kabobs for about 10-15 minutes.

Meal Prep and Storage Tips

• Prepare the veggie skewers ahead of time by:
  • Washing and cutting the vegetables.
  • Mixing the marinade.
  • You can even skewer the veggies in advance.
  • Marinate for up to 24 hours.
• Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Reheat on the stovetop, in the microwave, or in an air fryer.

Common Questions

How do you grill kabobs without burning vegetables?

Cook the kabobs over medium heat and turn halfway through to avoid burning.

Should you marinate vegetables?

Yes! Marinating adds so much flavor to the vegetables.

What’s a good side for kabobs?

There are so many ways to serve kabobs. Our go-tos are rice or potatoes. They’re also great with pita bread or in wraps.

How do you cut vegetables for kebabs?

Cut the vegetables in a uniform size in large chunks, about ½-1 inch.

What can I use as a skewer?

Either wood or metal skewers work best. If you don’t have any, you can cook the veggies on a grill pan or heavy duty foil.

More Vegan Summer Recipes

Whether it’s an easy meal that doesn’t require an oven, or a refreshing beverage to cool off with, these plant based meals will have you covered all Summer long:

Veggie Kabobs (Grilled Vegetable Skewers)

Sophia DeSantis

Grill up a burst of flavor with these veggie kabobs. A medley of fresh vegetables, marinated to perfection and served with rice and sauce!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 10

Calories 23 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Ingredients:

• ½ a yellow pepper
• ½ an orange pepper
• ½ a green pepper
• ¼ a red onion
• 1 zucchini , medium sized
• 10 crimini or white mushrooms
• 10 cherry or grape tomatoes

Marinade:

• 1 ½ teaspoons garlic
• 2 teaspoons Greek oregano
• 2 teaspoons thyme
• 2 tablespoons lemon juice
• 2 tablespoons Tamari , or soy sauce for non gluten free
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 cup veggie broth
• Drizzle of olive oil , optional (skip if you don’t use oil)

Instructions 

• Mix all the marinade ingredients in a shallow dish or pan and set aside. Alternatively, you can add them to a large plastic bag and marinate that way.

• Cut peppers, onion and zucchini into large chunks. The mushrooms and tomatoes should be small enough to put on whole.

• Add pieces of the veggies onto a kabob skewer. Any combo is fine, I used about 16 pieces of veggie per kabob.

• Add the skewers to the dish/pan or the bag if using that method.

• Allow the skewers to marinate while you prepare the sides. Allow them to sit at least 15-20 minutes. You can also make this the night before and allow to marinate overnight. The longer you marinate, the more flavor the kabobs will have.

• Cook the kabobs. I like using an outside grill because it gives a lot of flavor. I cooked them over a medium flame for 7 minutes on one side, then flipped and cooked another 7 minutes.

• You can also cook them on a pan or oven bake them. If you bake them I suggest baking at 400 for about 10-15 minutes.

• Serve with sides of choice! You can also put the veggies in a wrap or pita.

Notes

• You can use any combination of peppers you want (red, yellow, orange, green), just make sure you have about 1 ½ total.
• The nutrition facts are for the vegetables I used, they will change if you use others.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 23kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 222mgPotassium: 230mgFiber: 1gSugar: 2gVitamin A: 369IUVitamin C: 33mgCalcium: 20mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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