Grilled Veggie Kabobs - The Stay At Home Chef

We love a good kabob! Eating food off of a stick that comes hot off an open flame just makes things taste better. The recipe is designed to pair vegetables with similar cooking times so you can create perfectly cooked skewers.

Contents

Why Our Recipe Ingredient Notes Skewers Make Ahead & Storage Instructions

Serve these up with our Grilled Lemon Chicken Kabobs or our Easy Marinated Beef Kabobs.

Why Our Recipe

The perfect combination of vegetables that cook evenly together.
Simple seasoning to highlight the natural flavors enhanced by the grill.

Veggie kabobs are a fantastic alternative to the usual cold salad side, bringing the grill’s flavor right to your table. There’s something for everyone to enjoy. Try it once, and you’ll find yourself looking for any excuse to make them again! My family has so much fun sitting around the table and assembling kabobs for a party. Get creative! You have so many ways to personalize these kabobs with your favorite vegetables.

Ingredient Notes

Zucchinis: You can also use yellow squash or a mix of both.
Bell Peppers: Choose any color. Red, orange, and yellow are sweeter, while green is often cheaper.
Mushrooms: Button or crimini mushrooms (the brown ones) work great.
Cherry Tomatoes: Or grape tomatoes. They add a burst of juiciness.
Red Onion: Ideal for grilling due to its robust flavor, even when softened.
Olive Oil: Helps the seasoning adhere to the vegetables. Any cooking oil will do.
Seasonings: Essential for added flavor.

Skewers

If you use bamboo skewers, soak them in water for 30 minutes to avoid them catching on fire. If you use metal, be cautious and always use tongs or heat protection to handle them.

When adding the vegetables to the skewers, make sure to leave a small gap between each vegetable to allow the heat to circulate around it to fully cook each piece.

One kabob being held up above a plate of grilled vegetables.

Make Ahead & Storage Instructions

You can chop the vegetables up to the day before. If they have released any liquid, make sure to drain off the liquid before adding the oil and spices just before grilling.

Refrigerate the vegetables after removing them from the skewer in an airtight container for up to three days.

Reheat in a skillet over medium heat with a little butter or olive oil.