Veggie Kabobs

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

VEGETABLES – The ½-inch cut for zucchini and 1½-inch chunks for everything else isn’t random. These sizes cook at the same rate, so nothing burns while waiting for something else to finish. Zucchini needs that specific thickness or the centers stay raw.

Bell peppers bring sweetness (skip green if you want more sugar, less bitter). Cherry tomatoes need to be firm enough to thread but ripe enough to taste good. Poke a hole in each one or they’ll pop like balloons.

Mushrooms soak up more marinade if you leave them whole, just halve the big ones. Red onions char beautifully when cut thick with layers still attached. The natural sugars in all these vegetables caramelize at medium-high heat, which is why grilling beats any other cooking method.

LIQUIDS – Your marinade base starts with good extra virgin olive oil. Don’t cheap out here since it’s carrying all your flavors and helping everything caramelize. The oil also stops vegetables from sticking and drying out.

Fresh lemon juice and zest work differently: juice breaks down the vegetable fibers so marinade penetrates better, while zest oils survive the heat and keep that bright lemon flavor through grilling. Red wine vinegar is your secret weapon.

It cuts through the oil’s richness and adds subtle fruitiness that plain vinegar can’t touch. These three liquids together create the perfect balance of fat, acid, and flavor.

SEASONING – Three cloves of garlic sounds aggressive but grilling transforms that sharp bite into sweet, mellow flavor. Mince it fine so it spreads evenly and doesn’t burn in chunks. Dried oregano beats fresh here because the drying process concentrates the oils, making it more potent and less likely to burn.

Mediterranean oregano has the most robust flavor for grilling. Salt is crucial for pulling moisture from vegetable surfaces, which concentrates flavors and helps with caramelization.

Use kosher or sea salt, and don’t be shy. Fresh cracked black pepper adds bite that pre-ground can’t match. Season generously since some will fall through the grates.

How To Make Veggie Kabobs

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Veggie Kabobs covered in an airtight container in the refrigerator for up to 4 days. Remove vegetables from skewers before storing to prevent them from getting mushy where they touch the wood or metal. Layer them in a single layer if possible, or separate layers with parchment paper to maintain the best texture.

FREEZE – While these vegetables can be frozen for up to 3 months in freezer-safe bags, the texture will soften significantly upon thawing. If you do freeze them, remove from skewers first and freeze in a single layer on a baking sheet before transferring to bags. Best used in soups or pasta dishes after freezing rather than eaten on their own.

REHEAT – Warm your leftover Veggie Kabobs in a 350° Fahrenheit oven for 5-7 minutes on a baking sheet. For best results, drizzle with a tiny bit of olive oil before reheating. You can also reheat in a hot skillet over medium-high heat for 2-3 minutes, which helps restore some of the charred edges.

MAKE AHEAD – Marinate vegetables up to 8 hours in advance in the refrigerator, stirring once or twice. Don’t thread onto skewers until just before grilling or the vegetables will start to break down and lose their firm texture. You can also prep all vegetables the night before and store them separately in containers, then marinate in the morning for evening grilling.

More Easy and Delicious Recipes

Tabouli

Cheesy Stuffed Mini Peppers

Fried Green Tomatoes

Bacon Wrapped Jalapeno Poppers

Spanakopita

Air Fryer Zucchini Chips

Serving Suggestions

MEDITERRANEAN GRAIN BOWLS – Slide the grilled Veggie Kabobs off the skewers over a bed of fluffy quinoa or rice. Add a handful of chickpeas, crumbled feta cheese, and a generous drizzle of tahini sauce or tzatziki. The warm vegetables slightly melt the feta while the grains soak up all those charred, lemony flavors.

GRILLED VEGETABLE PASTA – Chop the kabob vegetables into bite-sized pieces and toss with hot pasta, extra virgin olive oil, and freshly grated Parmesan. The residual heat from the pasta warms everything through while the cheese melts into a light sauce. Add a handful of fresh basil if you have it.

GREEK-STYLE PITA WRAPS – Stuff warm pita bread with the grilled vegetables, a generous spread of hummus, crumbled feta, sliced cucumbers, and fresh mint or parsley. The combination of warm grilled vegetables with cool, creamy elements makes this wrap anything but boring.

BARBECUE PLATE COMPANION – Serve these colorful kabobs alongside chicken, steak, or fish for a complete meal.

Recipe Success Tips

WOOD VS. METAL SKEWERS – Wooden skewers need a 30-minute soak in warm water or they’ll turn into torches. Metal skewers skip this step entirely and conduct heat to cook vegetables from the inside too. If using metal, use tongs or an oven mitt when turning since they get scorching hot.

ACHIEVING PERFECT CHAR – Medium-high heat is your sweet spot, around 400-450° Fahrenheit. Too hot and the outside burns before the inside cooks. Too cool and you get steamed vegetables instead of grilled ones. You want to hear a good sizzle when the kabobs hit the grates.

PREVENTING VEGETABLE SPIN – Nothing’s more annoying than vegetables spinning when you try to flip them. Use two parallel skewers per kabob or invest in flat metal skewers. This gives you control and ensures even cooking on all sides.

MARINADE DISTRIBUTION – Toss the vegetables every 15-20 minutes while marinating so everyone gets equal time in that lemony goodness. Use a large zip-top bag for easy tossing without making a mess.

Expert Tip – Save some fresh marinade before adding the vegetables. Brush this reserved marinade on the kabobs during the last 2 minutes of grilling for an extra pop of fresh lemon and herb flavor that really makes these sing.

Commonly Asked Questions