Go Back
+ servings
six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs

Vegetable Kabobs

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! 
Course Entrées, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6 vegetable kabobs
Calories 134kcal
Author Sina


  • gas grill
  • wooden skewers


  • 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


  • 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. 


  • 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.


Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 111.6mg | Calcium: 14mg | Iron: 0.7mg