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Vibrant grilled vegetable kabobs with colorful bell peppers, zucchini, and red onion, garnished with fresh herbs.
Layla

Vegetable Kabobs

These colorful and flavorful vegetable kabobs are super easy to make, perfect for grilling season, and a fantastic healthy side or main dish!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American, Grilling
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
For the Kabobs
  • 2 bell peppers any color, cut into 1-inch pieces
  • 1 red onion medium, cut into 1-inch pieces
  • 1 zucchini medium, cut into 1-inch thick rounds or half-moons
  • 8 oz cremini mushrooms whole, stems trimmed
  • 1 cup cherry tomatoes whole

Equipment

  • Large Mixing Bowl
  • Whisk
  • Grill or Grill Pan
  • Tongs
  • Wooden or Metal Skewers

Method
 

Prepare Vegetables and Marinade
  1. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning. Wash and chop all your vegetables according to the ingredient list specifications, ensuring pieces are roughly uniform in size for even cooking.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, kosher salt, and freshly ground black pepper until well combined.
  3. Add all the chopped vegetables to the bowl with the marinade. Toss gently to ensure every piece is thoroughly coated. Let the vegetables marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.
  4. Thread the marinated vegetables onto your skewers, alternating the different types for a beautiful and varied look. Don't pack them too tightly; leave a little space between pieces to allow for even cooking.
Grill the kabobs
  1. Preheat your outdoor grill or grill pan to medium-high heat (around 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
  2. Place the threaded kabobs on the hot grill. Cook for 8-12 minutes, turning them every few minutes, until the vegetables are tender-crisp and show nice char marks. Some vegetables, like bell peppers and onions, will soften and sweeten, while mushrooms and zucchini will turn golden brown.
  3. Carefully remove the cooked kabobs from the grill and serve them hot as a delicious side dish or a light main course. Enjoy!

Notes

For perfectly cooked veggies, ensure all pieces are cut to a similar size. This helps everything cook evenly and prevents some items from being overcooked while others are still raw. Don't skip soaking wooden skewers! It's a simple step that really helps prevent them from burning on the grill. These kabobs are also fantastic cooked in the oven at 400°F (200°C) for 20-25 minutes, or until tender and lightly roasted.