Grilled Veggie Kabobs

These colorful and flavorful Grilled Veggie Kabobs are a perfect summer dish, combining smoky grilled vegetables with the freshness of seasonal produce. They are quick to prepare and ideal for family gatherings.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 4 servings

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Grilling

Calories: 150

Ingredients Method Notes

Ingredients

For the Kabobs

1 piece bell pepper (red or yellow), cut into 1-inch pieces Choose a vibrant bell pepper for color.
1 piece zucchini, sliced into ½-inch thick rounds Fresh zucchini enhances flavor.
8 oz mushrooms, whole or halved Use button or cremini mushrooms.
1 cup cherry tomatoes Halved if large for better skewering.
1 piece red onion, cut into wedges Adds sweetness when grilled.
2 tablespoons olive oil
to taste Salt and pepper For seasoning.
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning

Optional Marinade

2 tablespoons balsamic vinegar Adds depth of flavor.
1 teaspoon honey or maple syrup For a hint of sweetness.

Method

Preparation

Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
In a large mixing bowl, combine chopped bell pepper, zucchini, mushrooms, cherry tomatoes, and onion.
Optionally, whisk together olive oil, balsamic vinegar, honey, garlic powder, oregano, salt, and pepper in a small bowl. Pour over the vegetables and toss gently to coat.
Thread marinated vegetables onto the skewers, alternating colors and types for a vibrant presentation.
Preheat your grill to medium-high, around 400°F (200°C).

Grilling

Place the skewers on the grill, cooking for about 10-12 minutes, turning occasionally until the veggies are tender and show grill marks.
Remove the kabobs from the grill and serve them warm, either straight from the skewers or removed onto a platter.

Notes

Experiment with flavors by using a variety of herbs and spices. Consider adding chunks of marinated chicken, shrimp, or tofu for added protein. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.