Get ready to fire up the grill and make these vegetable kabobs with red onion, bell peppers, zucchini, and corn! They’re grilled to perfection and drizzled with an easy olive oil and garlic marinade with freshly chopped herbs. Just perfect for summer!
Why This Recipe Works
If you’re looking for a delicious and easy way to enjoy a variety of colorful veggies at your next BBQ, these vegetable kabobs are your go-to option. With a simple yet mouthwatering olive oil and garlic marinade, infused with freshly chopped herbs, these kabobs are bursting with flavor.
They are perfect for summer gatherings or weeknight dinners. Packed with fresh and colorful vegetables, they’re the perfect way to enjoy a flavorful and satisfying meal. Whether you’re having a backyard BBQ, a picnic, or you are simply looking for a healthy side dish, these kabobs are a fantastic choice!
Not only are the kabobs incredibly tasty, but they also provide you with a variety of nutrients, vitamins, and fiber. It’s such an easy way to include more veggies in your diet. And it’s also a great recipe to make with kids. They will have so much fun skewing up the vegetables.
The vegetable kabobs are also super versatile. You can customize them to your liking by adding your favorite vegetables or adjusting the seasonings and herbs to your taste. Feel free to choose whatever herbs and spices you like.
I used an easy olive oil and garlic marinade with rosemary, thyme, and oregano. It provides the kabobs with a rich and savory taste that brings out the natural flavors of the vegetables.
Grill them until the vegetables are soft and browning around the edges, which gives them an irresistible smoky taste.
So are you ready to savor the taste of summer? Then fire up your grill, gather your favorite vegetables, and impress your friends with these delicious vegetable kabobs! I promise you, this recipe is a keeper!
You might also want to check out my tofu vegetable skewers for a change.
What Goes Into This Recipe
- Onion – use a red onion. It has a milder taste than white onions.
- Bell Peppers – I used a yellow, orange, and red one to make the skewers as colorful as possible.
- Zucchini
- Corn – corn cobs
- Mushrooms – I used brown button mushrooms. You could also use small portobello mushrooms. Cut them in large chunks if needed.
- Fresh Herbs – rosemary, oregano, and thyme
- Garlic
- Salt – sea salt.
- Olive Oil – use organic extra-virgin olive oil for the best taste.
How To Make This Recipe
1. Step: Soak the wooden skewers in water while you prepare the vegetables.
2. Step: Wash the vegetables and cut all of them into similar shaped pieces (see photos). Make sure they roughly have the same size and shape, so some pieces won’t take longer than others on the grill. The corn cobs are pretty hard to chop, so make sure to use a sharp knife.
3. Step: Assemble the chopped vegetables onto the wooden skewers. Start and end with a piece of red onion. Alternate between red onion, different colored bell peppers, and zucchini. I also added one button mushroom and a piece of corn to each skewer.
4. Step: Lightly brush each skewer with olive oil.
5. Step: Make the marinade. Roughly chop the fresh herbs (rosemary, oregano, and thyme) and press the garlic. Place everything into a small bowl and add the olive oil, salt, and pepper. Stir well.
6. Step: Drizzle over the vegetable skewers.
7. Step: Preheat your grill. Once the grill is hot, place the skewers directly on the grill and grill them over medium heat for about 5 minutes on each side or until the vegetables are soft and browning around the edges. This should take about 10-15 minutes. Make sure they don’t get too dark. Carefully turn them after 5 minutes using barbecue tongs.
8. Step: Serve immediately. Drizzle with more marinade if you want.
Tips & Tricks
- Try to equally chop your vegetables, so they have a similar size and shape. They don’t have to be perfect, just roughly the same. Otherwise some pieces might take longer on the grill.
- I recommend placing red onion pieces at both ends of the skewers.
- The corn cobs are a bit hard to chop into pieces, so make sure to use a good knife. If you’re using wooden skewers like I did, you will need a metal skewer first to make a little whole into the corn cob, so you can put them on the wooden skewer.
- If you don’t own a grill, you could make them in a grill pan on the stove top. However, they won’t have that smoky taste they get on a real grill. But they will still be super delicious!
Storing
In an airtight container in the fridge, they will last up to 4 days.
Freezing
You can freeze them for up to 2 months. I recommend freezing them on a baking sheet and then transferring them to freezer bags once they are frozen. This prevents them from sticking together and you can take out individual batches.
Take them out of the freezer and directly place them on the grill without thawing them.
Serving Suggestions
The vegetable kabobs are great served with:
- a big green salad
- focaccia bread or grilled French bread slices (I love adding some minced garlic, herbs, and olive oil on top before grilling them)
- yogurt garlic sauce (use a plain, unsweetened plant-based yogurt such as coconut yogurt)
- vegan sour cream
- guacamole
- grilled tofu or tempeh
- chimichurri sauce
- roasted red pepper hummus
- pasta salad
Related Recipes
I Love To Hear From You!
I hope you like these grilled vegetable kabobs as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegetable Kabobs
Equipment
- gas grill
- wooden skewers
Ingredients
- 1 large red onion
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 6 button mushrooms
- 1 corn cob
- fresh rosemary
- fresh oregano
- fresh thyme
- 4 tablespoons olive oil
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
Instructions
- Soak the wooden skewers in water while you prepare the vegetables.
- Wash the vegetables and cut all of them into similar shaped pieces (see photos). Make sure they roughly have the same size and shape, so some pieces won't take longer than others on the grill. The corn cobs are pretty hard to chop, so make sure to use a sharp knife.
- Assemble the chopped vegetables onto the wooden skewers. Start and end with a piece of red onion. Alternate between red onion, different colored bell peppers, and zucchini. I also added one button mushroom and a piece of corn to each skewer.
- Lightly brush each skewer with olive oil.
- Make the marinade. Roughly chop the fresh herbs (rosemary, oregano, and thyme) and press the garlic. Place everything into a small bowl and add the olive oil, salt, and pepper. Stir well.
- Drizzle over the vegetable skewers.
- Preheat your grill. Once the grill is hot, place the skewers directly on the grill and grill them over medium heat for about 5 minutes on each side or until they're the vegetables are soft and browning around the edges. This should take about 10-15 minutes. Make sure they don't get too dark. Carefully turn them after 5 minutes using barbecue tongs.
- Serve immediately. Drizzle with more marinade if you want.
Notes
- Try to equally chop your vegetables, so they have a similar size and shape. They don’t have to be perfect, just roughly the same. That’s important because otherwise some pieces might take longer on the grill than others.
- I recommend placing red onion pieces at both ends of the skewers.
- The vegetable kabobs are best if you prepare them on the grill. But don’t worry, if you don’t have a grill. You could also use a grill pan on the stove or an electric kitchen grill.
- It’s okay it the vegetables are a bit brown around the edges. But don’t let them get too dark.
- The corn cobs are a bit hard to chop into pieces, so make sure to use a good knife. If you’re using wooden skewers like I did, you will also need a metal skewer first to make a little whole into the corn cob, so you can put them on the wooden skewer.
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