Grilled Veggie Kabobs Recipes: A Colorful and Delicious Plant-Based Delight

Looking for a fresh and flavorful way to enjoy your veggies? These Grilled Veggie Kabobs are the perfect solution! Bursting with colorful peppers, juicy cherry tomatoes, crisp zucchini, and earthy mushrooms, they’re marinated in a savory blend of herbs and spices. Ideal for a summer barbecue or a quick weeknight dinner, these kabobs are not only delicious but also packed with nutrients. Plus, they’re easy to make and sure to impress your family and friends!

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes
• 1 cup button mushrooms, stems removed
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Steps

1. Prepare the Marinade:
   • Start by making the marinade that will infuse the veggies with flavor. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, smoked paprika, salt, and pepper. This mix will coat the vegetables and add a rich, tangy taste.
2. Prepare the Vegetables:
   • Wash and cut all your vegetables into bite-sized pieces. Ensure the pieces are uniform to ensure even cooking. For the bell peppers, remove the seeds and cut them into chunks. Slice the zucchini into rounds, and keep the cherry tomatoes and mushrooms whole.
3. Marinate the Vegetables:
   • Place the prepared vegetables in a large bowl or resealable plastic bag. Pour the marinade over the veggies, making sure they are well-coated. Cover the bowl or seal the bag and let the vegetables marinate in the refrigerator for at least 30 minutes. This allows the flavors to penetrate the vegetables and enhances their taste.
4. Assemble the Kabobs:
   • While the vegetables are marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning. Start threading the marinated vegetables onto the skewers, alternating between the different types for a colorful presentation. Make sure to leave a little space between each piece to ensure even grilling.
5. Grill the Kabobs:
   • Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally. Grill the kabobs until the vegetables are tender and have a nice char. You can use a brush to apply extra marinade to the vegetables during grilling for additional flavor.
6. Serve and Enjoy:
   • Once the veggies are cooked, remove them from the grill and let them cool slightly before serving. Serve the kabobs as a main dish or a side, accompanied by a fresh salad or a grain of your choice. These kabobs are perfect for summer gatherings and can be enjoyed hot or at room temperature.

Tips for Variation:

1. Add Protein: For a heartier meal, add chunks of chicken, beef, or tofu to the kabobs. Marinate them along with the vegetables for extra flavor.
2. Different Veggies: Experiment with other vegetables such as squash, eggplant, or sweet potatoes. Just make sure they have similar cooking times.
3. Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the marinade for a spicy twist.
4. Herb Variation: Swap out the dried oregano and basil for other herbs like rosemary, thyme, or cilantro for different flavor profiles.
5. Citrus Zest: Incorporate lemon or lime zest into the marinade for a fresh, zesty flavor.
6. Cheese Addition: Thread some chunks of feta or mozzarella cheese onto the skewers for an extra creamy element.
7. Marinate Longer: Marinate the vegetables overnight for an even more intense flavor.
8. Grill Marks: For added flavor and visual appeal, grill the kabobs over a charcoal grill for those perfect grill marks.

Macros

• Calories: 120
• Protein: 3g
• Carbohydrates: 15g
• Fat: 7g

Frequently Asked Questions for Grilled Veggie Kabobs

1. Can I use frozen vegetables for this recipe?
   • While fresh vegetables are preferred for their texture and flavor, you can use frozen vegetables. Just make sure to thaw and drain them well before marinating and grilling.
2. How can I ensure my vegetables don’t burn on the grill?
   • To avoid burning, make sure to cut your vegetables into similar sizes and avoid overcrowding the grill. Turn the kabobs frequently to ensure even cooking.
3. Can I make these kabobs in the oven?
   • Yes, you can bake the kabobs in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning them halfway through.
4. How long can I store leftover kabobs?
   • Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the grill to maintain their texture.
5. Can I prepare the kabobs ahead of time?
   • Yes, you can prepare and marinate the kabobs a day in advance. Store them in the refrigerator until you’re ready to grill.

Grilled Veggie Kabobs(Skewers) Recipes: A Colorful and Delicious Plant-Based Delight

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These Grilled Veggie Kabobs are a vibrant, easy-to-make dish perfect for summer. Featuring bell peppers, cherry tomatoes, zucchini, and mushrooms marinated in herbs and spices, they’re a healthy, flavorful choice for barbecues or quick dinners. Packed with nutrients and taste, these kabobs are sure to impress.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Marinating Time 40 minutes mins

Course Main Course, Side Dish

Cuisine American

Calories 120 kcal

Ingredients

  

• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 green bell pepper cut into 1-inch pieces
• 1 medium zucchini sliced into 1/2-inch rounds
• 1 cup cherry tomatoes
• 1 cup button mushrooms stems removed
• 1 red onion cut into wedges
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

 

Prepare the Marinade:

• In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, smoked paprika, salt, and pepper.

Prepare the Vegetables:

• Wash and cut vegetables into bite-sized pieces.
• Remove seeds from bell peppers and cut into chunks.
• Slice zucchini into rounds.
• Keep cherry tomatoes and mushrooms whole.

Marinate the Vegetables:

• Place vegetables in a large bowl or resealable plastic bag.
• Pour marinade over vegetables, ensuring they are well-coated.
• Cover or seal and refrigerate for at least 30 minutes.

Assemble the Kabobs:

• Preheat grill to medium-high heat.
• If using wooden skewers, soak them in water for 30 minutes.
• Thread marinated vegetables onto skewers, alternating types for a colorful presentation.
• Leave space between each piece for even grilling.

Grill the Kabobs:

• Place skewers on the preheated grill.
• Cook for about 10-15 minutes, turning occasionally.
• Grill until vegetables are tender and charred.
• Optionally, brush with extra marinade during grilling.

Serve and Enjoy:

• Remove kabobs from the grill and let cool slightly.
• Serve as a main dish or side, with a fresh salad or grain of your choice.
• Enjoy hot or at room temperature.