This post may contain affiliate links. Please read our disclosure policy.
No cookout is complete without vegetables, and these Grilled Veggie Kabobs are a fun and easy way to add them! This vegetable skewers recipe combines a variety of your favorite grilled vegetables on a stick (because food on a stick is just more fun!) with a deliciously savory marinade that uses just a handful of ingredients. So fire up the grill and add this veggie shish kabob recipe to the menu!
Table of Contents
- Why you’ll love these vegetable kabobs
- Ingredients for grilled veggie kabobs
- How to make grilled veggie kabobs
- Tips for making the best veggie shish kabob recipe
- Popular substitutions & additions
- What to serve with grilled vegetable kabobs
- How to store & reheat grilled veggie kabobs
- Frequently asked questions
- More grilled vegetable recipes:
- Grilled Veggie Kabobs Recipe
The best part about making this vegetable kebab recipe is its versatility. You can use whatever veggies you want to pair with your main dish or offer a variety of veggie skewers for everyone to enjoy.
Why you’ll love these vegetable kabobs
- Easy marinade. The vegetable kabob marinade combines oil, red wine vinegar, fresh garlic, Italian seasoning, and salt and pepper. Give them at least 30 minutes to soak in this easy marinade recipe before adding them to a bamboo skewer.
- Cooks quickly! Once marinated, it only takes about 12 minutes to grill veggie kabobs. That gives you plenty of time to focus on the other recipes and enough time to grill your veggies until crisp-tender quickly.
- Goes with anything! Whether you’re serving up grilled steak, juicy beef burgers, or grilled shrimp, this medley of veggies makes for the perfect side dish. Feel free to swap out any vegetables and spice up the marinade!
Ingredients for grilled veggie kabobs
- Bell peppers: Use various colors for a more vibrant veggie shish kabob. Each pepper has its own flavor, such as red bell pepper being a bit sweeter or green being slightly more bitter. You could also use yellow or orange, too.
- Zucchini: This squash will likely cook a little quicker, so cutting the zucchini into large chunks is best.
- Red onions: Cut the onion into 1-inch chunks and add a few pieces together on the veggie skewers for even grilling. You can also use any onion you prefer, but I love the more robust flavor and vibrant color of red onions for my grilled veggie kabobs.
- Baby Bella mushrooms: Baby bellas are the perfect size for grilling veggie kabobs, and no cutting is needed!
- Cherry tomatoes: Just like the mushrooms, cherry tomatoes are easy to skewer and similar in size to the other cut veggies.
- Dressing: red wine vinegar, oil, salt, pepper, garlic, and Italian seasoning.
How to make grilled veggie kabobs
Once you’ve chopped all your veggies, this vegetable kebab recipe is super easy and cooks quickly. Just marinade the cut vegetables, thread them on a soaked wooden skewer, and grill! If you’re new to grilling, check out my Beginner’s Guide on grilling like a pro!
Prepare the veggies
- Add the oil, vinegar, Italian seasoning, salt, and black pepper to a bowl.
- Whisk together until emulsified.
- Add the onions, mushrooms, peppers, zucchini chunks, and tomatoes.
- Toss gently to combine and allow to marinate. If marinating overnight, cover with plastic wrap and place in the fridge. Otherwise, the bowl can rest on the counter until ready to assemble and grill.
Assemble and grill your veggie skewers
- Now the fun part! Thread the marinated vegetables onto skewers.
- Alternate between veggies for a variety on each kabob.
- After preheating your grill or grill pan, brush the grates (or pan) with olive oil. Then, add the veggie kebabs and brush more of the oil and vinegar mixture from the marinade bowl over the skewers.
- Grill until the vegetables or tender, and use tongs to flip about halfway through. Try getting nice grill marks on all sides for a delicious charred flavor.
Tips for making the best veggie shish kabob recipe
- Don’t skip the marinade time. Getting a head start on making your grilled veggie skewers should include allowing the cut veggies to soak in the marinade for at least 30 minutes or overnight. This allows all the flavors to meld together and cling to the veggies. The additional brushing of the vegetable kabob marinade ensures you get all the flavor while they cook.
- Soak wooden skewers. This is an optional step but a great way to make sure your skewers won’t burn while grilling. They need about 30 minutes to soak, which aligns with how long the chopped vegetables are marinating.
- Oil the grates. This should always be the first step when grilling and the best way to make sure food doesn’t stick to the grill. Same with a grill pan, be sure to preheat the pan and oil it before adding the veggie kabobs.
- Cut vegetables to similar sizes. Each of the veggies on your kabobs cooks differently, so having them the same size helps ensure they cook evenly and make for a hearty variety of veggies on each kabob.
Popular substitutions & additions
- Use another squash. You can swap out the zucchini or add yellow squash or eggplant chunks (technically not a squash, but it adds great meatiness!) to your veggie skewers for a different medley.
- Add pineapple chunks. Sweeten your char-grilled vegetable kabobs with a juicy, tropical fruit like pineapple. It’ll add a touch of sweetness and a great addition when paired with grilled fish and shrimp lettuce cups!
- Spice it up! The marinade is simple and easy to add a little heat with a dash of cayenne or red pepper flakes. You can even use a seasoning blend like bbq seasoning, lemon pepper or cajun for a blackened veggie kabob!
- Add a protein. If you want to make it a whole meal on a stick, try adding chicken, shrimp, or beef to your kabobs!
What to serve with grilled vegetable kabobs
- Grilled Chicken Thighs
- Barbeque Shrimp
- Grilled Salmon
- Chickpea Burger
- Grilled Baby Potatoes
- Dijon Potato Salad
How to store & reheat grilled veggie kabobs
You can store your leftover grilled vegetable skewers in the fridge in an airtight container. Reheat in a hot oiled pan or the oven until heated through.
How long will grilled veggies on a skewer last in the fridge?
You can store grilled vegetables in the fridge for up to 4 days.
Can I freeze bbq veggies?
Yes. To freeze, allow them to cool completely, and remove them from the skewer. Add to a freezer-safe zip-top bag or container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in a pan or oven.
Frequently asked questions
Yes! You can cut and marinate your veggies the day before and store them in the fridge until ready to skewer and grill.
Choose firm veggies that will hold their shape while being skewered and on the grill. Onion, bell peppers, squash varieties (zucchini, eggplant, summer squash), mushrooms, and small whole tomatoes are great for grilling veggie kabobs.
You can also use Brussels sprouts, asparagus, corn, or parboiled baby potatoes.
Load up the grill with the good stuff like these marinated grilled veggie kabobs! They’re perfect for the summer grilling season and so easy to make! The veggies’ natural sweetness gets amplified, giving them caramelized edges, a smoky flavor with a combo of charred bits, and a tender, crispy texture. You’ll love making these grilled veggie skewers all season long, and enjoy the various ways to mix and match veggies to pair with your other recipes.
More grilled vegetable recipes:
- Grilled Corn
- Grilled Asparagus
- Grilled Zucchini
- Grilled Eggplant
- Grilled Onions
- Grilled Portobello Mushrooms
- Grilled Baby Potatoes
- Grilled Romaine Lettuce
- Grilled Green Beans
If you try this feel good Grilled Veggie Kabobs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Grilled Veggie Kabobs
- ¼ cup olive oil plus more for brushing the grill
- 2 tablespoons red wine vinegar
- 1 garlic clove grated
- 2 teaspoons Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 red onions cut into 1-inch chunks
- 1 10 ounce container baby bella mushrooms
- 2 bell peppers cored, cut into 1-inch chunks
- 2 zucchini halved lengthwise cut into 1-inch chunks
- 1 10 ounce container cherry tomatoes
- In a large bowl, whisk together olive oil, red wine vinegar, garlic and Italian seasoning. Add the onions, mushrooms, peppers, zucchini and tomato and toss gently to combine. Marinate for at least 30 minutes or overnight.
- Using an alternating pattern, skewer the marinated vegetables onto the skewers. You should end up with about 12 kabobs.
- Preheat a grill pan or gas grill over medium heat (350°F). Brush the grates or grill pan with a little olive oil. Season the kabobs with salt and pepper, then brush them with more of the olive oil and vinegar mixture. Grill (in batches if necessary) for about 6 minutes on each side, or until the vegetables are tender and have visible grill marks.
- Brush any remaining olive oil mixture on top of the kabobs before serving.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.