Veggie Kabobs

Side view, a stack of grilled vegetable kabobs on a white platter.

Is there a more truly "classic" partner for grilled meat than grilled vegetables? Methinks not. Colorful Grilled Vegetable Kabobs showcase the best mother nature has to offer - from the all-natural marinade to the medley of veggies, even to that mouth-watering grill char.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Marinating Time 30

Servings

Calories 87kcal

Author Danielle Esposti

Ingredients

1 medium zucchini sliced into 16 half moons
1 medium yellow squash sliced into 16 half moons
1 red bell pepper diced into 16 1” pieces
1 orange bell pepper diced into 16 1” pieces
8- oz crimini mushrooms larger mushrooms halved

Marinade

4 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon ground pepper

Instructions

Prep the vegetables. For the zucchini and squash, trim the stem and blossom ends, then slice into half lengthwise. Slice each half into 8 one-inch half-moon shapes. For the bell peppers, divide in half and scoop out the seeds, then divide into quarters. Slice each quarter into 4 one-inch pieces. For the mushrooms, slice the largest mushrooms in half. You should have roughly 16 pieces of each vegetable to create 8 vegetable skewers.
Transfer the chopped vegetables to a large mixing bowl.
Combine the olive oil, red wine vinegar, lemon juice, lemon zest, oregano, thyme, salt and pepper in a one-cup measuring cup or lidded jar. Whisk or shake until the mixture is well combined.
Pour the marinade over the vegetables, then toss until well combined. Marinate 15-30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
Thread the vegetables onto skewers: squash, zucchini, red bell, orange bell, and then mushroom (repeat this pattern twice for each skewer).
Heat a gas grill to medium high; be sure the grill is fully heated before grilling.
Place the vegetable skewers onto the grill in a single layer, leaving a bit of space between each skewer. Close the lid and grill 10-12 minutes, or until the vegetables are tender and slightly charred. Turn once halfway through cooking. Carefully baste while grilling using the leftover marinade if desired.
Remove from the grill and serve immediately.

Notes

If you're using wood skewers, it's a good idea to soak them first. To do so, fill a casserole dish halfway with water and submerge for 30 minutes. Shake off any excess moisture before spearing your food.

Nutrition