Grilled Veggie Kabobs are fun, easy and a tasty way to get in your veggies. Simple mediterranean marinade turns your BBQ side dish into something special that everyone will love.
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Trust me, these veggie skewers are going to be the hit of your BBQ. This is the tastiest way I know to get in extra servings of vegetables.
Mediterranean vegetable kabob marinade is easy to make and loaded with lemon and fresh herbs. So delish, even non-veggie lovers will turn into raving fans.
There’s something about summer BBQs that really calls for grilled vegetable kabobs to use up all that fresh seasonal produce….but we make veggie kabobs all year round.
What vegetables are good for grilling?
- Onions: I think purple onions come out sweeter on the grill, but yellow onions will also grill nicely and add great flavor.
- Peppers: Chop into large enough pieces they won’t fall off the skewers, or buy mini peppers and just trim off the stem. All colors will work well in this recipe.
- Zucchini: Depending how large they are, cut into thick slices or cut in half lengthwise and then cut into slices. Again, the goal is that they stay on the skewers during grilling and are similar in size to the other veggies.
- Summer Squash: Look for long, thin squash and cut them as directed with the zucchini.
- Mushrooms: Baby bella or cremini are perfect choices for grilled veggie kabobs. Use a damp paper towel to gently clean off the dirt
- Eggplant: Cut into cubes for best results.
How to make veggie kabob marinade:
Mediterranean flavors smell and taste of summer. The marinade for these veggie kabobs is super tasty thanks to a large dose of lemons, oregano, and garlic. I’ve added in some olive oil so the kabobs won’t stick to the grill. If you like a little kick to your veggies, add in some crushed red pepper to the marinade. YUM! If you’re making this recipe for Passover, just omit the mustard. You can make these in the broiler as well as the grill too.
- Zest and juice the lemon over a bowl. Use the microplane to zest the garlic as well.
- Add remaining ingredients and whisk until everything is well incorporated.
- Fresh oregano adds a ton of flavor. If you don’t have any, use chopped fresh basil, parsley, cilantro or thyme. Fresh herbs are a great way to add great taste without the need for additional sugar, salt or oil. They’re also easy to grow in containers inside or outside, making them always available to you.
How to marinate veggies for skewers
Since mushrooms are like sponges and will gobble up all the marinade, put those in last.
- Whisk together marinade in a large bowl.
- Cut veggies into large chunks.
- Add peppers, onions, zucchini and yellow squash to bowl with marinade and toss well.
- If you’re adding mushrooms or eggplant, add them after the other veggies have had a chance to absorb some marinade. Both mushrooms and eggplant will drink in as much marinade as they can!
Grilled Vegetable Skewers
- Skewer all the marinated veggies onto bamboo sticks that have been soaked in water for 30 minutes to prevent burning.
- Place kabobs on a preheated grill and leave them for 3-4 minutes until grill marks appear.
- Carefully turn to the other side and continue to grill until tender.
Why you will love these Veggie Kabobs
- Super summer recipe that won’t heat up the house!
- Terrific BBQ side dish….with NO MAYO! (what is it about BBQ sides and mayo?)
- Tasty way to get in your veggies.
- Great way to grill veggies without worrying that they’ll fall through the cracks.
- Leftovers are delicious too (maybe even better)….throw them into a wrap with some hummus, on top of a salad or add to a hearty grain bowl.
- An easy way to use up what your garden grows in abundance!
Debra’s Pro Tips
- Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.
- Make a double batch of marinade to use as a dressing for leftovers
- Cut veggies in similar sizes so they’ll finish cooking at the same time.
- Make sure to toss all veggies EXCEPT MUSHROOMS in marinade until fully coated, THEN add the mushrooms to soak up all the rest of the sauce.
- Take veggies off the skewers to store leftovers more easily.
More delicious SUMMER RECIPES you will love
- Grilled potato salad no mayo needed!
- Summer Pasta Salad
- Veggie Burgers
- Orange Julius Smoothie simple and so refreshing.
- Mexican Street Corn Recipe
- Fresh Tomato Salsa
- Blueberry Tart
Mediterranean Grilled Veggie Kabobs
- 1 medium zucchini
- 1 yellow summer squash
- 1 red pepper
- 1 yellow pepper
- or one bag of assorted mini peppers
- 1 small package baby bella mushroom
- 1 large purple onion
- Zest and juice approx ¼ cup of one lemon*
- ¼ cup olive oil
- 1 Tablespoon dijon mustard
- 3 cloves garlic pressed
- ½ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 2 Tablespoons fresh oregano leaves
- Place wooden skewers on a flat tray with sides and cover with water. Soak skewers for a minimum of 30 minutes to prevent them from catching fire on the grill.
- Prepare Marinade: Zest lemon and squeeze out juice over medium sized bowl. Whisk in remaining ingredients and mix until everything is well incorporated. Set marinade aside.
- Prepare Veggies: slice zucchini and squash in half lengthwise and then into 1" pieces. Cut onion into quarters and then eighths, scrub mushrooms and snap off stems. Stem, seed and core peppers and then slice into pieces that are similar in size to the other veggies.
- Place all veggies except mushrooms (the mushrooms will act like sponges and soak up all of the liquid–so give the other veggies a chance!!) into bowl with marinade and mix well. Toss in mushrooms and continue to stir until all vegetables are coated. Cover and let sit for at least 30 minutes, or up to 6 hours.
- Thread veggies onto skewers, reserving any leftover marinade.
- Preheat grill to medium heat.
- Place skewers on heated grill and close lid. After 4-5 minutes, when grill marks begin to show, turn skewers with tongs. Continue until all sides have been "marked" and veggies are tender. Brush with additional marinade half way through if the veggies seem dry.
- Cooked skewers can be stored in fridge (it is easier to store the veggies if you take them off the skewers) for up to a week in a tightly sealed glass container.