These grilled vegetable kabobs are a perfect summer side dish! They feature simply seasoned zucchini, squash, mushrooms, onions, and tomatoes grilled until soft and tender. They're quick and easy, but oh, so tasty!
Why this Recipe Works
Grilled vegetable kabobs are perfect for an easy summer side dish. In this veggie kabob recipe, I simply toss them with olive oil, salt, and pepper to let the flavors of the fresh summer vegetables shine through.
I use a combination of zucchini and squash with mushrooms, onions, and cherry tomatoes for a variety of flavors and textures. But you can easily swap your favorite veggies or add additional seasonings to customize the flavor. Best of all, they're ready in minutes and go with almost any dish!
For another easy grilled vegetable recipe, check out my grilled broccolini!
Ingredient Notes
- Zucchini and Squash - Use small to medium sized squash and zucchini. The large ones are more spongy and will get soggier when cooked.
- Onion - Red onion adds a crisp bite to the kabobs. They take longer to soften than the other veggies in this mix, so if you prefer them soft, grill them on a separate skewer for a few minutes longer.
- Mushrooms - I like to use baby bella mushrooms, but white mushrooms will also work. Try to find a pack with small mushrooms, or you can cut larger pieces in half.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions for Grilled Vegetable Kabobs
- Clean your grill grates and preheat to medium-high heat.
- Cut the vegetables and place them in a large mixing bowl. Pour the olive oil over the top and then sprinkle with salt and pepper. Toss gently until the vegetables are coated with oil.
- Thread the vegetables onto the skewers so they're just touching. Don't squeeze them together tightly so they will cook more evenly.
- Grill the skewers for 4-5 minutes per side, then remove and serve.
Expert Tips
- If using wooden skewers, soak them in water for at least 30 minutes to avoid burning.
- Cut your vegetables into equal-sized pieces so that they cook evenly.
- You can add additional herbs, garlic, lemon juice, or other seasonings to change up the flavor.
- Be sure to use vegetables that cook in about the same amount of time. If you want to use other veggies that need to cook longer or shorter, then put those on separate skewers.
- The tomatoes can become mushy if overcooked, so if you like your veggies very soft, cook the tomatoes on a separate skewer and cook them until the skin just begins to break.
- Don't pack the vegetables too tightly onto the skewers. They should just be touching. They will shrink as they cook, allowing the heat to get between the pieces so they will cook evenly.
What to Serve with Grilled Vegetable Skewers
These grilled veggie kabobs are one of my go-to summer side dishes because they go with almost any other grilled dish. They're fantastic with other kabobs like my grilled salmon kabobs or other grilled meats like my grilled tomahawk pork chops.
For a pop of flavor, drizzle the kabobs with a bit of my homemade basil pesto sauce. Chimichurri sauce or balsamic glaze is also great.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 5 days.
Reheat leftovers in the microwave or a 325°F oven until warmed through.
Frequently Asked Questions
Bell peppers, onion, squash, zucchini, tomatoes, and mushrooms are all great choices for grilled kabobs. Smaller eggplant varieties are also a good choice.
More Side Dish Recipes
📖 Recipe
Grilled Veggie Kabobs
Equipment
Ingredients
- 2 small zucchini, cut into rounds
- 2 small yellow squash, cut into rounds
- 1 medium red onion, peeled and cut into 6 wedges
- 8 ounces baby bella mushrooms, cleaned and trimmed
- 1 cup cherry tomatoes
- ¼ cup olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Clean your grill grates and preheat to medium-high heat.
- Cut the vegetables and place them in a large mixing bowl. Pour the olive oil over the top and then sprinkle with salt and pepper. Toss gently until the vegetables are coated with oil.
- Thread the vegetables onto the skewers so they're just touching. Don't squeeze them together tightly so they will cook more evenly.
- Grill the skewers for 4-5 minutes per side, then remove and serve.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes to avoid burning.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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