Easy Grilled Veggie Kabobs
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Fire up the grill and throw on some delicious Grilled Veggie Kebobs! Fresh zucchini, sweet red onions, flavorful mushrooms, crisp bell peppers, and tender eggplant are all soaked in a tangy lemon and herb dressing. It’s super easy to put together and grills up in no time. Perfect for busy weeknights or when you’re hosting a weekend barbecue.
You’re going to love these kabobs. They are SO easy to make. Prepping them only takes 25 minutes, and 15 minutes of that is for soaking the skewers. They are a colorful, kid-friendly option and perfect for outdoor cooking. I usually grill them at family gatherings, and they are great for Fourth of July celebrations, Memorial Day, Father’s Day, and, of course, tailgating when you’re cooking on a portable grill.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Grilled Veggie Kabobs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll soon see how easy it is to make these delicious veggie kabobs, and that dressing is SO good.
Prepare the Skewers
Soak the skewers in water for at least 15 minutes to prevent them from burning on the grill. This simple step makes a big difference, ensuring your skewers stay intact and don’t catch fire!
Make the Dressing
Combine the lemon juice and zest, olive oil, red wine vinegar, Dijon mustard, fresh basil, fresh parsley, minced garlic, salt, and pepper in a mason jar. Shake vigorously until the dressing is fully combined. Mixing in a jar makes it easy to shake everything together and store any leftovers.
Toss the Vegetables
In a large bowl, add the zucchini, red onion, mushroom caps, green bell pepper, and eggplant. Toss the vegetables with half of the dressing until they are evenly coated. For an extra flavor boost, let the vegetables marinate in the dressing for about 30 minutes before assembling the kabob.
Assemble the Kabobs
Thread the marinated vegetables onto the soaked skewers, alternating the different types of veggies for a colorful presentation. Cutting the vegetables into similar-sized pieces helps them cook evenly.
Grill the Kabobs
Preheat the grill to medium-high heat. Place the skewers on the grill and cook, turning occasionally, until the vegetables are browned and tender, about 10-15 minutes. If you don’t have a grill, a grill pan on the stove works great too.
Serve
Drizzle the remaining dressing over the grilled kabobs and garnish with fresh basil. Serve immediately and enjoy!
Ingredients
For the dressing:
- 1 lemon squeezed and zested
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoons Dijon mustard
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 garlic cloves minced
- Salt and pepper
For the Veggies:
- 1 zucchini cut in half moons
- 1 red onion cut in big pieces
- 12 mushroom caps sliced
- 1 green bell pepper cut in big pieces
- 1 eggplant cut in half moons
- Fresh basil to serve
Instructions
- Soak the skewers in water for at least 15 minutes. Mix the dressing skewers in a mason jar and shake vigorously until fully combined.1 lemon, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoons Dijon mustard, 2 tablespoons fresh basil, 2 tablespoons fresh parsley, 2 garlic cloves, Salt and pepper
- Add all vegetables to a bowl and toss with half of the dressing.1 zucchini, 1 red onion, 12 mushroom caps, 1 green bell pepper, 1 eggplant
- Thread the veggies in the skewers. Heat a grill and grill the skewers until the veggies are browned and tender.
- Serve with the rest of the dressing and some fresh herbs.Fresh basil to serve
Notes
- Skewer Preparation: Soaking wooden skewers in water for at least 15 minutes before grilling helps prevent them from burning. If you’re using metal skewers, this step isn’t necessary.
- Uniform Size: Cut your vegetables into similar-sized pieces. This ensures they cook evenly and are easy to turn on the grill.
- Marinating Time: Let the vegetables marinate in the dressing for about 30 minutes before grilling. This gives them extra flavor and makes a big difference in the taste.
- Grill Temperature: Preheat your grill to medium-high heat. This is the perfect temperature to get a nice char without burning the veggies.
- Turning the Skewers: Turn the skewers occasionally to ensure even cooking. This helps all sides of the veggies get that delicious, grilled flavor.
- Dressing Use: Reserve some of the dressing to drizzle over the kabobs after they come off the grill. This freshens up the flavors and adds a nice finishing touch.
- Herbs: Fresh basil adds a burst of flavor when sprinkled over the cooked kabobs. You can also try other herbs like cilantro or parsley for a different twist.
- Non-Grill Option: No grill? No problem. Use a grill pan on your stove for similar results. Preheat the pan to medium-high and follow the same grilling steps.
Nutrition
Recipe Notes and Expert Tips
- Skewer Preparation: Soaking wooden skewers in water for at least 15 minutes before grilling helps prevent them from burning. If you’re using metal skewers, this step isn’t necessary.
- Uniform Size: Cut your vegetables into similar-sized pieces. This ensures they cook evenly and are easy to turn on the grill.
- Marinating Time: Let the vegetables marinate in the dressing for about 30 minutes before grilling. This gives them extra flavor and makes a big difference in the taste.
- Grill Temperature: Preheat your grill to medium-high heat. This is the perfect temperature to get a nice char without burning the veggies.
- Turning the Skewers: Turn the skewers occasionally to ensure even cooking. This helps all sides of the veggies get that delicious, grilled flavor.
- Dressing Use: Reserve some of the dressing to drizzle over the kabobs after they come off the grill. This freshens up the flavors and adds a nice finishing touch.
- Herbs: Fresh basil adds a burst of flavor when sprinkled over the cooked kabobs. You can also try other herbs like cilantro or parsley for a different twist.
- Non-Grill Option: No grill? No problem. Use a grill pan on your stove for similar results. Preheat the pan to medium-high and follow the same grilling steps.
How to store Grilled Veggie Kabobs
Sometimes, we all find ourselves with leftovers, so if you have any leftover veggie kabobs, you can store them so they stay fresh and tasty. Start by removing the veggies from the skewers and placing them in an airtight container. Store the container in the refrigerator, where the veggies will keep well for up to 3 days.
For easy reheating, quickly warm them in a microwave or toss them in a skillet over medium heat until heated through. You can also enjoy them cold for lunch the next day in salads or mixed into a grain bowl for a quick meal.
What to Serve With Grilled Veggie Kabobs
There’s nothing I like better than to pair my veggie kabobs with grilled corn cob, and a veggie burger or a black bean burger.
You could also eat it with stuffed peppers, and although my recipe is for the oven, you could easily grill them.
More Easy Recipes for You to Try at Home
If you’re looking for more summer recipes, look at some of my favorites.
