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grilled vegetables on skewers.

Easy Vegetable Kabobs

  • Author: Maggie
  • Total Time: 30 minutes
  • Yield: 13 skewers 1x
  • Diet: Gluten Free


These vegetable kabobs are a healthy side dish to any recipe. The onions get caramelized and begin to taste sweet, the mushrooms are so juicy and the peppers and zucchini get that perfect charred flavor. 


  • 1/2 red onion, peeled
  • 3 zucchini, sliced into 1/2 inch rounds
  • 3 bell peppers, sliced into strips
  • 8 ounces white button mushrooms (or portobello), whole
  • 13-15 wooden skewer sticks


  • 1/4 cup EVOO (avocado or grapeseed oil works too)
  • 1/2 tsp salt
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tsp Italian seasoning


  1. If wooden skewers are not pre-soaked, soak them in water for 20-30 minutes before assembling kabobs. I did this in a cake pan that would fit the size of the skewer. 
  2. In a large bowl, mix ingredients together for the marinade. Whisk to combine. 
  3. Place vegetables in the large bowl with the marinade. Toss to coat. Option to let the vegetables marinade or just place them right on the skewers. 
  4. Assemble the kabobs by placing each vegetable on the skewer. I alternated vegetables to ensure that each kabob would have all the vegetables. 
  5. Preheat grill and watch till external thermometer reaches 375-400F. 
  6. Place vegetable kabobs directly over heat. Close lid of the grill and let them cook for 5 minutes. After 5 minutes, check on the kabobs and rotate/flip as necessary keeping burners on medium/high heat and thermometer showing 375-400F. 
  7. After about 10 minutes, the vegetable kabobs should be done cooking, remove from grill and enjoy with a piece of chicken, steak, salmon or shrimp. 


If using oven and not the grill, preheat to 400F and cook for 10-15 minutes on a baking sheet. 

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side dish
  • Method: roast, grill
  • Cuisine: American, Italian

Keywords: vegetable kabobs, vegetable skewers

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