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+ servings
5 from 2 votes

Grilled Veggie Kabobs

Veggie kabobs are a great way to add more veg to your next barbecue party. The flavors and the colors will make your meal feel like a real celebration!
Author Diana
Servings 8 kabobs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 zucchini sliced into 1/3 inch slices
  • 2 bell peppers sliced into 1-inch pieces
  • 1 onion quartered into 1-inch pieces
  • cherry tomatoes
  • 1 ear corn on the cob
  • 10 mushrooms

Instructions

Make the marinade:

  • In a small bowl whisk the olive oil with garlic powder, oregano, salt, and pepper.

Season and cook:

  • Toss the vegetables in the marinade, mix and make sure that everything is well coated.
  • Marinate for 10-15 minutes if possible, then thread onto skewers.
  • Heat up the grill on medium-high heat or 375°F (190°C).
  • Place the skewers on your preheated grill, the grilling will take around 10-15 minutes turning halfway through.

Oven directions:

  • Preheat the oven to 450°F (230°C), and cook for 15 minutes turning halfway through.

Notes

  • Use your favorite seasonings, here are some ideas: Italian seasoning, dried herbs,  fajita seasoning, taco seasoning, shawarma seasoning.
  • If using bamboo skewers, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot.
  • Serve the veggie kabobs warm. I recommend serving with a simple side salad, or rice for a proper meal!

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1002IU | Vitamin C: 45mg | Calcium: 13mg | Iron: 1mg