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Grilled Veggie Kabobs1
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Grilled Veggie Kabobs

These grilled veggie kabobs are a vibrant, colorful, and healthy way to enjoy smoky, charred vegetables with a simple olive oil-based marinade. Perfect for any occasion, they are quick to prepare and naturally vegetarian.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Easy, Grill, Healthy, Quick, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 zucchini sliced into 1/3 inch slices
  • 2 bell peppers sliced into 1-inch pieces
  • 1 onion quartered into 1-inch pieces
  • cherry tomatoes about 15-20
  • 1 ear corn on the cob cut into 1-inch rounds
  • 10 mushrooms cleaned and stems trimmed

Instructions

  • In a large mixing bowl, combine the olive oil, garlic powder, oregano, salt, and ground black pepper. Whisk together until well blended.
  • Wash and dry all your vegetables thoroughly. Slice the zucchini into 1/3 inch rounds, cut the bell peppers into 1-inch pieces, quarter the onion into 1-inch chunks, and cut the corn into 1-inch rounds. Keep the cherry tomatoes whole and clean the mushrooms by wiping them with a damp cloth.
  • Add all the prepared vegetables into the bowl with the marinade. Toss gently to coat everything evenly. Let the vegetables sit in the marinade for at least 15 minutes.
  • If you’re using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Thread the vegetables onto the skewers in any order you like, alternating zucchini, bell pepper, onion, cherry tomato, corn, and mushrooms.
  • Heat your grill to medium-high heat, about 400°F (200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
  • Place the kabobs on the grill and cook for 10-12 minutes, turning every 3-4 minutes to get a nice char on all sides. The vegetables should be tender but still have a slight bite.
  • Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes. Serve hot as a main dish or side, garnished with fresh herbs if desired.

Equipment

  • Large Mixing Bowl
  • Grill
  • Wooden Skewers

Notes

Choose fresh, firm vegetables for best results. Soak wooden skewers before grilling. Don’t overcrowd skewers and turn kabobs frequently for even cooking. Experiment with different herbs and add proteins like tofu or chicken if desired. This recipe is naturally gluten-free and vegan.