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5.0 from 54 votes

Grilled (Or Oven-Baked) Veggie Kabobs

Grilled veggie kabobs are a summer classic, but you can make them year-round on an indoor grill or in the oven. They're ready in 30 minutes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 72 kcal
Course: Side Dish
Cuisine: American

Ingredients

Marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar Please use aged vinegar; young will be too acidic
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
Vegetables:
  • 8 ounces button mushrooms
  • 1 red bell pepper large
  • ½ red onion
  • 2 zucchinis medium-sized, unpeeled

Instructions

    Cup of Yum
  1. If using wooden skewers, soak them in water until ready to use.
  2. In a large bowl, gently mix together the marinade ingredients: olive oil, balsamic vinegar, salt, pepper, garlic powder, and oregano.
  3. Wipe the mushrooms clean with a damp paper towel. If they have prominent stems, remove them.
  4. Cut the bell pepper and red onion into squares.
  5. Slice the zucchini into ¼-inch thick slices.
  6. Add the prepared vegetables to the marinade and gently mix until well-coated.
  7. Heat your grill on medium-high. I use an indoor dual-contact grill. You can use a similar grill, an outdoor grill, or a grill pan.
  8. Thread the vegetables on six skewers.
  9. Oil your grill and place the skewers on it. Grill the vegetables until tender, 4-5 minutes per side, or 3 minutes per side if using a dual-contact grill.
  10. Serve immediately. They are good hot or at room temperature.

Notes

  • You can prep the veggies, coat them in the marinade, and thread them on skewers one or two hours before you grill them. Keep them in the fridge until you're ready to use them.
  • You can vary the veggies you use. Good candidates include yellow onion, yellow squash, and cubed portobello mushrooms. You can also use different spices. Two spices that I like to add are onion powder and ground cumin. I add a generous pinch of each. 
  • I prefer garlic powder to fresh minced garlic in this recipe. It coats the veggies better, and it doesn't burn on the grill.
  • To bake these kabobs, place them on a parchment-lined rimmed baking sheet (use high-heat parchment) and bake them for 20-30 minutes in a preheated 425°F oven, turning the skewers midway.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave, covered. They are also good cold, like antipasti.

Nutrition Information

Serving 1kabob Calories 72kcal (4%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 192mg (8%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 72

% Daily Value*

Serving 1kabob
Calories 72kcal 4%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 192mg 8%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.