Grilled Veggie Kabobs
These tasty vegetable kabobs are perfect for a quick and easy summer side dish!
Servings: 4
Calories: 83kcal
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
Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Fiber: 3g | Sugar: 6g