Vegetable Kabobs on the Grill
Fire up the grill and get ready for one of our favorite summer sides — these colorful Grilled Vegetable Kabobs! Lightly seasoned with just salt, pepper, and a kiss of olive oil, the natural sweetness of the vegetables really shines through as they char and pick up that irresistible smoky grill flavor. They’re healthy, beautiful on the plate, and pair perfectly with steak, ribs, chicken, or whatever’s coming off the grill.
One of my favorite things about these Grilled Veggie Kabobs is how easy they are to customize. We used zucchini, yellow squash, red bell pepper, purple onion, and baby portabella mushrooms this time, but the possibilities are endless. Try adding asparagus, eggplant, Brussels sprouts, cherry tomatoes, fresh corn on the cob rounds, or even chunks of pineapple for a little sweet heat.
As soon as those fresh vegetables hit the hot grill, their natural sweetness comes alive, beautifully caramelized with those perfect little char marks we all love. The smoky aroma from the grill does all the heavy lifting — you truly don’t need a lot of extras to make them taste absolutely delicious!
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I kept ours simple with just a light spray of olive oil, salt, and freshly ground black pepper so the fresh garden flavors could shine through. But don’t be afraid to play around! A dash of garlic powder, Italian seasoning, smoked paprika, a squeeze of fresh lemon, or your favorite herb blend can take them in all sorts of tasty directions.
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Whether you stick with our classic colorful combo of zucchini, yellow squash, red bell pepper, purple onion, and hearty baby portabella mushrooms, or pull whatever looks fresh from your garden or farmer’s market, these kabobs turn out wonderful every single time.
Grilled Vegetable Kabob Recipe:
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 purple onion
- 1 red bell pepper
- 18 baby Portabella mushrooms
- olive oil
- salt
- freshly ground black pepper
Equipment Needed:
- 6 skewers
- Olive oil sprayer
- Grill
🥣 Recipe Tips
- Prep Ahead for Easy Grilling— Chop all your vegetables and thread them onto the skewers earlier in the day (or even the night before). Store them in the refrigerator, then pull them out and give them a quick spray of olive oil and seasoning right before grilling. This makes dinner come together in minutes on busy evenings!
- Uniform Sizing is Key— Try to cut your vegetables into similar-sized pieces so they cook evenly. If some pieces are much larger or smaller, the smaller ones may burn while the larger ones are still raw. Consistent ½-inch thickness for the squash and large, bite-sized chunks for the peppers and onions work best.
- Make Them Your Own— Feel free to change up the seasoning! While salt and pepper let the fresh veggie flavors shine, try adding garlic powder, Italian seasoning, smoked paprika, or a light sprinkle of Parmesan after grilling for extra flavor. For a touch of sweetness, add pineapple chunks or brush with a little balsamic glaze during the last few minutes of grilling.
How to Make Vegetable skewers or kabobs on the grill:
To make your veggie skewers:
- Start by soaking your wooden skewers in water for at least 30 minutes (this prevents them from burning on the grill).
- While they soak, prep your vegetables: Cut the purple onion and red bell pepper into large, bite-sized chunks. Slice the zucchini and yellow squash into rounds about ½ inch thick. Leave the baby portabella mushrooms whole so they stay juicy and don’t fall apart.
Now for the fun part — threading the skewers!
- Alternate the vegetables on each skewer, mixing up the colors and varieties as you go. Zucchini, yellow squash, red bell pepper, purple onion, and mushrooms create such a pretty rainbow pattern. Don’t worry about making them perfect — a little rustic charm makes them even better.
- Aren’t they beautiful already? These colorful kabobs look almost too pretty to eat!
- Generously spray each veggie skewer all over with olive oil — I like using my olive oil sprayer for nice even coverage.
- Then sprinkle generously with salt and freshly ground black pepper. Don’t be shy with the seasoning! A good coating helps the vegetables develop those beautiful charred edges and brings out their natural flavors on the grill.
- Place the skewers on a preheated hot grill (medium-high heat works great).
- Grill the vegetable kabobs for about 10 minutes, turning them often with tongs so they cook evenly on all sides.
- You’ll know they’re ready when the vegetables are tender and have nice charred grill marks — that delicious smoky flavor is what makes them so good!
- Continue grilling the kabobs, turning them frequently with tongs every couple of minutes, until the vegetables are lightly charred and tender. This usually takes about 8–12 minutes total, depending on how hot your grill is.
- Those beautiful charred edges are where all the magic happens — they add wonderful flavor and texture while keeping the inside nice and juicy!
These Grilled Vegetable Kabobs have quickly become a favorite on our ranch — simple, colorful, healthy, and full of that wonderful smoky grill flavor the whole family loves. They come together in minutes and make any cookout feel a little more special. Whether you’re serving them alongside steaks, ribs, chicken, or even enjoying them as a light main dish, they’re sure to disappear fast. Give them a try the next time you fire up the grill, and don’t forget to play with your favorite vegetables and seasonings. I’d love to hear how yours turn out and what creative twists you add!
From our grill to yours — happy cooking, friends!
Serve these Veggie Skewers with:
Delicious Ways to Enjoy Leftovers
These grilled veggie kabobs taste just as good the next day, so don’t let any go to waste! Here are a few of our favorite ways to enjoy the leftovers:
- Quick Lunch Salad — Remove the vegetables from the skewers and toss them with mixed greens, crumbled feta or goat cheese, and a light vinaigrette. Add some grilled chicken or chickpeas for extra protein.
- Veggie Wrap or Pita — Chop the leftover vegetables and stuff them into a warm tortilla or pita pocket with hummus, tzatziki, or your favorite spread. Top with fresh herbs for a fast, healthy lunch.
- Scrambled Eggs or Frittata — Dice the grilled veggies and stir them into scrambled eggs or a weekend frittata. The smoky flavor pairs wonderfully with eggs and a bit of cheese.
- Grain Bowl — Serve the reheated kabob vegetables over quinoa, rice, or couscous with a drizzle of olive oil and a squeeze of fresh lemon. Sprinkle with toasted nuts or seeds for crunch.
- Soup or Pasta Boost — Add chopped leftovers to vegetable soup, pasta salad, or even a quick marinara sauce for added flavor and nutrition.
Leftovers will keep well in an airtight container in the refrigerator for 2–3 days. They reheat gently in the microwave or can be enjoyed cold straight from the fridge.
🥣 Recipe
Equipment
- Grill
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 purple onion
- 1 red bell pepper
- 18 mushrooms
- olive oil
- salt
- freshly ground black pepper
Instructions
- Start by soaking your wooden skewers in water for at least 30 minutes (this prevents them from burning on the grill).
- While they soak, prep your vegetables: Cut the purple onion and red bell pepper into large, bite-sized chunks. Slice the zucchini and yellow squash into rounds about ½ inch thick. Leave the baby portabella mushrooms whole so they stay juicy and don’t fall apart.
- Alternate the vegetables on each skewer, mixing up the colors and varieties as you go. Zucchini, yellow squash, red bell pepper, purple onion, and mushrooms create such a pretty rainbow pattern. Don’t worry about making them perfect — a little rustic charm makes them even better.
- Generously spray each veggie skewer all over with olive oil — I like using my olive oil sprayer for nice even coverage.Then sprinkle generously with salt and freshly ground black pepper. Don’t be shy with the seasoning! A good coating helps the vegetables develop those beautiful charred edges and brings out their natural flavors on the grill.
- Place the skewers on a preheated hot grill (medium-high heat works great).Grill the vegetable kabobs for about 10 minutes, turning them often with tongs so they cook evenly on all sides.
- Continue grilling the kabobs, turning them frequently with tongs every couple of minutes, until the vegetables are lightly charred and tender. This usually takes about 8–12 minutes total, depending on how hot your grill is.
- Those beautiful charred edges are where all the magic happens — they add wonderful flavor and texture while keeping the inside nice and juicy!
- Serving them alongside steaks, ribs, chicken, or even enjoy them as a light main dish.
Nutrition
Click HERE to save this veg kabab recipe to Pinterest
My hubby and I love these! We've been trying to eat a few meatless meals a week and this is one of our favorites! Yummy.
I love vegetables and these look so great and yummy. There is just something so tasty about vegetables on the grill.
Have a great week,
Hugs,
Bev
I'm addicted to my veggies so this looks super yummy! 🙂 I have to make this the next time my family have a grill out.
xoxo -B ♡
http://msberrystylish.blogspot.com/
YUM! We love Kabobs! And your pictures look very appetizing! I came by from the Grand Social at Grandma's Briefs.
That line, "These Veggie Kabobs are my way for him to do both, Ha!" made me LOL!! My boys love food on a stick – I should make these the next time we grill 🙂
We LOVE veggie kabobs. It's a great fun way to get the kids to eat new veggies! Thank you for sharing at Simple Supper Tuesday.
I LOVE Kabobs!! What a great summer recipe!!
Thanks for joining the Link Up this week!
ADORE!! I love veggie kabobs and meat kabobs! Probably the BEST part of summer, even though they really can be made any time of the year! 😀
Those look delicious! I've never tried making kabobs before.
Once again you prove you can eat yummy things and have them still be healthy.
OMG! I just had some chicken kabobs the other day with my roomies. We paired with with feta stuffed pita bread and tzatsiki sauce. Super yummy 🙂
I love veggie kabobs!!!
Now that looks like a healthy summertime treat! Thanks for linking-up at A Humble Bumble, Evelyn. 🙂
Love kebobs! Thanks for sharing on Tried and True recipes!
These kabobs look amazing! We just love summertime grilling. Thanks for linking up to our Strut Your Stuff Saturday link party. So glad you stopped by! 🙂 -The Six Sisters
My mouth is watering! Pinning!
Hi Evelyn,
I just love grilled veggies and your veggie kabobs look wonderful! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great summer weekend and come back to see me real soon!
Miz Helen
We made chicken and steak kabobs for supper tonight. I love how beautiful they look–not to mention delicious. We added big chunks of pineapple and that was a big hit. I'll have to try them with squash.
One of our favorite things perfect for sharing at the hop. xox
Can I hire you? 😀 Thanks for sharing on BeColorful
p
Hi there! I am co-hosting this week on the My Favorite Posts Showoff Weekend Blog Party. Thanks for connecting up!
I host a (Not SO) Wordless Wednesday Blog Hop and a TGIF Link Party over at my place — A Peek Into My Paradise… http://apeekintomyparadise.blogspot.com/ I would love for you to link up and follow if you like what you see. =) I follow back – I love making new friends!
Have a terrific week!
Hugs, Cathy
Hello lovely lady! Long time, no hear. I've just been so busy with kids and house etc etc. Just wanted to let you know that my guest host has chosen these delicious vegie kebobs to be featured at tomorrow's Thriving on Thursday. Hope you're surviving the heat over there. Its nice here but I think another cold snap is forecast and after that it'll soon be Spring. Hell, the strawberries are already out! LOL
Hooroo, Anne xx