These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re a great side dish for any summer meal.
Ready for the best, easiest summer side dish? Let’s make veggie kabobs! I love making grilled dinners on the regular in the summer. These skewers combine all my favorite vegetables, perfect for serving over rice or quinoa for a delicious meal!
This is my tried and true method for making veggie kabobs with the best vegetables and a simple seasoning blend. They come out tender and charred, the ideal grilled side dish for summer meal! I like serving them over cilantro lime rice alongside grilled tofu, grilled salmon, or grilled chicken.
5 Star Reader Review
“Loved the spice mix, that IS perfect 
I followed your exact ingredients and did the zucchini and squash and added pineapple to the mix, Delish…The veggies are so flavorful and honestly, this combo is very filling.” -Natalie
The Best Vegetables for Veggie Kabobs
You can mostly use any veggies you want for veggie kabobs, but some are not ideal here. The trick is to use veggies that all cook in a relatively similar timeframe. That means no extra hard veggies like carrots or potatoes (or parboil them first). Here are the best vegetables for veggie kabobs, in our opinion:
- Bell peppers, multi-colored for a beautiful look
- Red onion or white onion
- Zucchini or yellow squash, or a combination of both
- Mushrooms, either baby bella (cremini) or white button
- Cherry tomatoes or grape tomatoes
More Veggie Skewer Ideas
Pineapple adds a nice sweet and savory combination. Small 1 to 2-inch sections of corn on the cob works, and so does diced eggplant. You can use cauliflower, but we recommend steaming it first (see this Grilled Cauliflower recipe).
What to Avoid
What veggies to avoid here? Broccoli and asparagus are too hard to skewer. Carrots and potatoes should be avoided, or you should parboil them first. Brussels sprouts also aren’t ideal for skewers, since they take slightly longer to grill then the above veggies.
How to Cut Vegetables for Skewers
Once you’ve selected your veggies, here’s what to note for the skewering process:
- Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked.
- If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop.
- Or, use metal skewers! I purchased some metal skewers to save us from the soak. (Worth it.)
How to Season Veggie Kabobs
How to season veggie kabobs? You can make marinated veggie kabobs, but we prefer just throwing them on the grill with olive oil and seasonings. Here’s what we’ve found makes a killer seasoning blend. Throw on equal parts of garlic powder, onion powder, dried oregano, smoked paprika, and salt.
Smoked paprika is a smoky version of regular paprika you should be able to find at your local grocery: it really carries the flavor here!
How Long to Grill Veggie Kabobs
Once you’ve cut and seasoned the veggie kabobs, throw the them on the grill! Here are the specifics on timing and heat level (or jump right to the recipe):
- Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
- Chop and skewer the veggies and season. See the recipe below.
- Grill on the grates for 10 to 12 minutes. Cook until charred and tender, turning every few minutes.
Sauce Ideas
You can also skip the seasonings above and just go with the sauce. You’ll want to do it twice: once before they go on the grill, and then a generous slather afterwards. Here are a few sauces I’ve tried and loved:
- BBQ sauce: try our homemade BBQ sauce
- Teriyaki: try homemade teriyaki sauce
- Miso sauce: this miso dressing would also taste incredible
What to Serve with Veggie Kabobs
These vegetable kabobs (aka skewers) are a fantastic side to round out a grilled meal. Here are a few ways to pair it!
- Veggie burger: Throw on a veggie burger or portobello mushroom burger.
- Shrimp: Try grilled shrimp, shrimp kabobs, blackened shrimp, or Cajun shrimp.
- Grilled tofu: This grilled tofu is full of big flavor.
- Fish: Try grilled salmon, grilled halibut, grilled cod, grilled red snapper, or grilled tilapia.
- Grilled chicken: Go for grilled chicken or grilled chicken thighs.
Storage
Leftover veggie kabobs keep well in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat. They’re also excellent at room temperature tossed into a grain bowl or in pasta.
Dietary Notes
These grilled veggie kabobs are vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
Sturdy vegetables like bell peppers, onions, zucchini, summer squash, mushrooms, eggplant, and cherry tomatoes hold up well on the grill. Make sure to parboil very hard vegetables like potatoes or carrots.
It depends on the vegetable. Dense vegetables like potatoes, carrots, or beets benefit from parboiling or roasting before grilling to ensure they cook through. Most other veggies can be grilled directly from raw.
Soak wooden skewers in water for at least 20 minutes before grilling.
Cut vegetables into similar-sized pieces for even cooking.
Cook over medium high heat and flip the skewers regularly.
If using a charcoal grill, keep the coals to one side for indirect heat.
Grilled Veggie Kabobs
Pin RecipeThese grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Grilled
- Cuisine: Grilled
- Diet: Vegan
Ingredients
- 1 red onion
- 3 multi-colored bell peppers
- 1 small zucchini
- 8 ounces baby bella (cremini) mushrooms (or button mushrooms)
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- ½ teaspoon each* garlic powder, onion powder, dried oregano, smoked paprika, and kosher salt
- Fresh ground black pepper, to taste
- Optional: lemon wedges
Instructions
- Preheat a grill to medium-high heat (375 to 450 degrees).
- If using wooden skewers, soak them at least 20 minutes.
- Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
- Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
- Place the skewers directly on the grill. Grill 10 to 12 minutes until tender and blackened, turning every few minutes. If desired, spritz with lemon wedges before serving. Store leftovers refrigerated for up to 5 days.
Notes
*You can also brush the skewers generously with BBQ sauce or teriyaki sauce before grilling and then after grilling.
from A Couple Cooks https://ift.tt/HDxKsyX
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