Veggie Kabobs

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Veggie Kabobs turn vegetables into the thing everyone reaches for first at your cookout. Who knew zucchini could be this good?

Course Dinner

Cuisine American

Keyword grill, grilling, kabobs

Prep Time 20

Cook Time 10

Marinating (varies) 30

Total Time 30

Servings

Calories 245kcal

Author Maike Corbett

Equipment

wooden skewers these need to be pre-soaked while the veggies are marinating
metal skewers optional if you don't want to use wooden skewers

Ingredients

For the Kabobs

2 medium zucchini sliced into ½-inch rounds, halved if large
1 medium red onion cut into 1½-inch chunks
1 large bell pepper cut into 1½-inch pieces
1 pint cherry tomatoes
8 ounces mushrooms cremini or white, stems trimmed

For the Marinade

⅓ cup olive oil extra virgin
3 cloves garlic minced
1 large lemon zest and juice
2 teaspoons red wine vinegar
1½ teaspoons dried oregano
salt and black pepper to taste

Instructions

Soak wooden skewers in warm water while the vegetables marinate.
In a bowl or large resealable bag, combine olive oil, garlic, lemon juice, lemon zest, red wine vinegar, oregano, salt, and pepper.
Add the vegetables and toss until evenly coated. Marinate in the refrigerator for 30 to 60 minutes, stirring once or twice.
Thread the vegetables onto skewers, alternating shapes and colors. Leave a little space between pieces to ensure even grilling.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the skewers for 10 to 12 minutes, turning occasionally, until the vegetables are tender with light char marks.
Transfer to a platter and serve. For extra flavor, finish with a drizzle of olive oil, a squeeze of lemon juice, or a sprinkle of fresh parsley.

Notes

Serving sizes may vary depending on the size of your skewers. If you use smaller skewers you might get 4-6 skewers.
Marinate the vegetables for at least 30 minutes. But you can also marinate them for up to an hour+. That's why the marinating time is not included in the total active time.

Nutrition