If you’re dreaming of a plate piled high with vibrant, juicy vegetables—charred until smoky-sweet and brushed with a tangy, herb-packed marinade—this Veggie Kabobs Recipe is for you. Whether you fire up the grill or cozy up to your oven, these kabobs are endlessly customizable, beautifully colorful, and downright irresistible for backyard parties or quick weeknight dinners.
Why You’ll Love This Recipe
- Ultimate Customizability: Swap in your favorite vegetables or whatever’s in the crisper drawer—it all works deliciously on these kabobs.
- Effortlessly Healthy: With a sprinkle of Mediterranean herbs and a drizzle of olive oil, every skewer becomes a nourishing, colorful feast.
- Bursting With Flavor: The simple balsamic marinade transforms basic veggies into something smoky, tangy, and utterly craveable.
- Grill or Oven Friendly: Rain or shine, you can whip up this Veggie Kabobs Recipe with gorgeously even results.
Ingredients You’ll Need
What makes this Veggie Kabobs Recipe so magical? It’s all about the careful balance of everyday veggies and a marinade that brings out their very best. Each ingredient plays a unique role in taste, color, and texture, making every bite a vibrant celebration of flavor.
- Olive Oil: Brings richness and helps achieve that irresistible grill-char on each veggie.
- Aged Balsamic Vinegar: Adds a sweet, mellow tang—make sure to use the aged kind for depth, not harsh acidity.
- Kosher Salt: Seasoning is everything! Diamond Crystal is preferred for its gentle saltiness, but any will do.
- Black Pepper: Just a touch rounds out the flavors with subtle warmth.
- Garlic Powder: Instantly infuses the veggies with savory, garlicky goodness that distributes evenly without burning.
- Dried Oregano: Lends an herby, Mediterranean vibe that makes the kabobs sing.
- Button Mushrooms: Meaty, juicy, and the perfect little sponges for soaking up that marinade.
- Red Bell Pepper: Adds gorgeous color and a natural sweetness when roasted.
- Red Onion: A little bite and lots of vibrant color—plus, it caramelizes beautifully.
- Zucchini: Mild, firm, and grill-friendly; leave the peel on for extra color and nutrition!
Variations
This Veggie Kabobs Recipe is wonderfully flexible—think of your skewers as blank canvases! Don’t hesitate to get creative with whatever veggies or spices make your tastebuds happy, or adjust to accommodate special diets and what’s fresh at your market.
- Try Other Vegetables: Swap in yellow squash, chunks of portobello mushrooms, or even cherry tomatoes for new colors and flavors.
- Extra Spice Adventure: Stir in a pinch of ground cumin or onion powder for a more complex, earthy flavor profile.
- Sweet Notes: Add pineapple or peaches for a sweet-salty combination that’s surprisingly addictive.
- Go Vegan or Gluten-Free: These kabobs are naturally vegan and gluten-free as written—but always check your ingredient labels if serving allergy-sensitive friends.
How to Make Veggie Kabobs Recipe
Step 1: Prep Your Skewers
If you’re using wooden skewers, immerse them in water and let them soak while you prep everything else. This simple step helps keep them from scorching or catching on fire during grilling or baking.
Step 2: Mix the Marinade
Grab a big bowl and whisk together olive oil, aged balsamic vinegar, kosher salt, pepper, garlic powder, and oregano. It will look glossy and smell incredible—the perfect base to coat all your veggies evenly.
Step 3: Chop and Prep Your Veggies
Wipe mushrooms clean with a damp paper towel and remove any oversized stems. Cut bell peppers and red onion into hearty, skewer-friendly chunks. Slice your zucchini into ¼-inch rounds. Uniform pieces are the secret to even cooking!
Step 4: Marinate and Thread
Add all your prepped veggies to the marinade bowl and gently stir—let every piece get a glossy coat. Now thread the veggies onto six skewers, mixing up the colors for extra visual appeal.
Step 5: Grill or Bake to Perfection
Heat your grill (or indoor grill pan) to medium-high and lightly oil the surface. Arrange the kabobs and grill for 4–5 minutes per side, turning once golden and tender. If using a dual-contact grill, just 3 minutes per side works. Oven cooks? Bake on a parchment-lined sheet at 425°F for 20–30 minutes, turning the skewers halfway for even browning.
Step 6: Serve and Enjoy
Slide those gorgeous skewers off the grill or out of the oven and onto your favorite platter. Serve hot, warm, or even at room temp—they’re irresistible however you dish them up! That’s the Veggie Kabobs Recipe way.
Pro Tips for Making Veggie Kabobs Recipe
- The Soak-and-Go Skewer Trick: For foolproof grilling (and no burnt fingers!), soak wooden skewers for at least 20 minutes while prepping the veggies.
- Uniform Cuts, Perfect Cooks: Cutting all vegetables to roughly the same size ensures even cooking, meaning every bite gets that perfect tender-crisp texture.
- Make-Ahead for Extra Flavor: Marinate and thread the skewers up to two hours in advance, then let them chill in the fridge. The flavors deepen and your grill time is effortless.
- Oven Perfection: If roasting, line your sheet pan with high-heat parchment for easy cleanup and even browning—no sticking, no mess.
How to Serve Veggie Kabobs Recipe
Garnishes
Give your Veggie Kabobs Recipe a sprinkle of fresh chopped parsley or basil just before serving. A squeeze of lemon or a drizzle of extra balsamic right at the end brightens all the flavors—even a handful of crumbled feta or toasted pine nuts can make your platter restaurant-worthy.
Side Dishes
These kabobs are happy mingling with nearly anything! Pair them with fluffy couscous, warm pita bread, quinoa salad, or a dollop of creamy hummus. For grill outs, serve alongside veggie burgers or crisp, garlicky potatoes for a meal everyone will remember.
Creative Ways to Present
Try serving your kabobs on a big family-style platter, alternating colors for a rainbow effect. Or, slide the veggies off their skewers onto a bed of greens for a warm salad with bold flavors. You can even pack cooled kabobs into lunchboxes for a tasty, healthy picnic treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—lucky you!—simply store the kabobs in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days and are surprisingly tasty eaten cold, Mediterranean antipasti-style.
Freezing
While you can technically freeze cooked veggie kabobs, the texture of the veggies might soften once thawed. I recommend enjoying this Veggie Kabobs Recipe fresh when possible, but if you do freeze them, reheat directly from frozen for best results.
Reheating
To reheat, microwave the kabobs gently, covering them with a damp paper towel, or warm them up in a 350°F oven for about 10 minutes. They’ll perk right back up and keep that beautifully roasted flavor.
FAQs
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Can I use other vegetables in this Veggie Kabobs Recipe?
Absolutely! This recipe is endlessly adaptable. Feel free to use yellow squash, eggplant, asparagus, cherry tomatoes, or even chunks of sweet potato (just pre-cook dense veggies a bit). Anything that can hold up on a skewer and withstand grilling or baking is fair game.
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How long should I marinate the vegetables?
Even just 10–15 minutes in the marinade will add great flavor, but letting the veggies soak for up to 2 hours in the fridge gives even deeper taste. Don’t marinate much longer, or the texture can get a bit too soft.
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What’s the best way to keep kabobs from sticking to the grill?
Make sure your grill is well preheated and lightly oiled before adding your kabobs. Also, leave them undisturbed for a few minutes to develop a crust—this makes them easier to turn and prevents sticking.
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Can I make this Veggie Kabobs Recipe in advance?
Yes! You can prep, marinate, and skewer everything up to two hours in advance. Store them covered in the fridge until you’re ready to grill or bake—this is a great trick for meal prep or party planning.
Final Thoughts
I hope you find as much joy in this Veggie Kabobs Recipe as I do—it’s honestly the ultimate way to turn simple veggies into something dazzling and delicious. Whether you’re gathering friends for a summer cookout or just spicing up a weeknight dinner, give these kabobs a try. I promise: your taste buds (and your guests) will thank you!
Print
Veggie Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Side Dish
- Method: Grilling, Baking
- Cuisine: All
- Diet: Vegetarian
Description
Enjoy these flavorful Veggie Kabobs either grilled or oven-baked. A simple marinade enhances the natural flavors of the vegetables, making this dish a delightful and healthy addition to any meal.
Ingredients
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon of any other salt, including Morton kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Vegetables:
- 8 ounces button mushrooms
- 1 red bell pepper, large
- 1/2 red onion
- 2 zucchinis, medium-sized, unpeeled
Instructions
- If using wooden skewers, soak them in water until ready to use. In a large bowl, mix together olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano for the marinade. Wipe mushrooms, cut bell pepper and onion into squares, slice zucchini. Add vegetables to marinade, mix well. Heat grill on medium-high. Thread vegetables onto skewers. Grill until tender, 4-5 minutes per side.
- Serve immediately.
Notes
- You can prep, marinate, and skewer the vegetables ahead of time. Store in the fridge for up to a few hours.
- Vary veggies and spices for different flavors. Try onion powder and ground cumin. Use garlic powder for better coating and grilling.
- To bake, place on parchment-lined baking sheet, bake at 425°F for 20-30 minutes, turn midway.
- Leftovers keep well in the fridge for up to 4 days. Reheat gently or serve cold.
Nutrition
- Serving Size: 1 kabob
- Calories: 72 kcal
- Sugar: 3g
- Sodium: 192mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
