These grilled vegetable kabobs with red onion, bell peppers, zucchini, and corn are perfect for your next BBQ! They’re grilled to perfection and drizzled with an easy olive oil and garlic marinade with freshly chopped herbs. Just perfect for summer!
I love grilled vegetables! They’re healthy, easy to make, and they just make the perfect side dish for BBQs. And I mean just look at these vegetables skewers – they’re far from boring!
On the contrary, they’re colorful, fresh, and require only very simple ingredients.
What You Need For The Vegetable Kabobs:
The ingredient list for the grilled vegetable skewers is pretty short. You only need fresh and simple ingredients you can find in every supermarket.
You need:
- red onions
- yellow, orange, red, and green bell peppers
- zucchini
- corn cobs
- button mushrooms
- fresh rosemary, oregano, and thyme
- garlic
- salt
- olive oil
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
Vegetable Kabob Marinade
For the marinade I used a simple mixture of freshly chopped herbs, minced garlic, salt, black pepper, and olive oil. Just place everything in a small bowl and stir well.
I used fresh rosemary, oregano, and thyme. But you could also play around with the herbs a bit if you want. To make the kabobs a bit spicy, I sprinkled them with red pepper flakes.
You could also add a bit of fresh lemon juice if you want. I definitely prefer fresh herbs for the marinade, but you could also use dried herbs if that’s easier for you.
How To Make Vegetable Kabobs
STEP 1: Soak the wooden skewers in water while you prepare the vegetables.
STEP 2: 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.
STEP 3: 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.
STEP 4: Lightly brush each skewer with olive oil.
STEP 5: 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.
STEP 6: Drizzle over the vegetable skewers.
STEP 7: 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.
STEP 8: Serve immediately. Drizzle with more marinade if you want.
How To Grill Vegetable Kabobs
My favorite way to make grilled vegetables kabobs is on a gas grill. We usually grill them over medium heat, so they’re nicely browning around the edges.
Always make sure they don’t get too dark, so flip them after about 5 minutes with barbecue tongs.
If you don’t own a grill, you could also make them in a grill pan on the stove top or on an electric grill. However, they won’t have that smoky taste they get on a real grill. But they will still be super delicious!
Recipe 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.
What To Eat With Vegetable Kabobs:
There are so many delicious ways to enjoy these grilled vegetable kabobs.
Here are some ideas! You could eat them with:
- a big green salad
- pita 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 aioli
- guacamole
- grilled tofu or tempeh
- chimichurri sauce
- hummus
- pasta salad
Other Vegan Grilling Recipes You Might Like:
- Vegan Black Bean Burgers (Grillable)
- 30 Vegan BBQ & Grilling Recipes
- Southwestern Pasta Salad
- Easy Pasta Salad with Tomatoes and Basil
- Mexican Street Corn Salad with Chipotle Dressing
- Vegan Potato Salad
I LOVE TO HEAR FROM YOU GUYS!
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!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
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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