Marinated Vegetable Kabobs are delicious, and a great way to prepare vegetables. Veggie shish kabobs make any barbecue feel a little bit more like a celebration. Especially when marinated in a citrusy sauce giving the veggies just the right amount of flavor and zing!

Delight your dinner guests by serving grilled vegetable kabobs with grilled chicken or grilled pork chops. Try adding a delicious side of Caesar pasta salad for a meal they won’t soon forget!

Grilled Vegetable Kabobs on a baking sheet

Best Veggies to Grill

Most vegetables, aside from leafy greens, can be skewered and served as vegetable kabobs. We find these ones hold their shape best and do well on the grill!

  • Tender: zucchini, yellow squash, mushrooms, eggplant
  • Flavor Packed: Quartered red onions, whole shallots, tomatoes
  • Crunchy: bell peppers, whole baby potatoes or carrot chunks (par-boiled)

Overhead shot of fresh vegetables in a baking dish drizzled with marinade

How to Make Kabobs

Making kabobs is rather simple, just pick your veggies, marinade them, and thread on a skewer.

Roll up those sleeves and start with a little prep work:

  1. Whisk together all the ingredients for the marinade.
  2. Slice vegetables into chunks, roughly the same size at the slices. Keep mushrooms, tomatoes and baby potatoes whole and unpeeled.
  3. If using, parboil potatoes and carrots until just soft enough for a fork to penetrate, then cool.
  4. Combine all the vegetables with the marinade and set aside for at least an hour, stirring to recoat the vegetables several times.

Pouring marinade over fresh cut vegetables and a jar of marinade

Now for the easypart:

  1. While the vegetables are marinating, soak wooden skewers in water.
  2. When ready to grill, alternate veggies on skewers and grill on medium heat until softened and slightly charred.

The prettiest veggie skewers combine a variety of colors and flavors on one stick. The trick is to get everything on a single skewer to cook at a similar rate. You can overcome this problem by putting similar items on the same stick or remaining vigilant and ready to shift the kabobs around!

It will help if everything is brought to room temperature or even heated slightly before skewering.

Vegetable Skewers on a baking sheet before being cooked

How Long to Soak Skewers

If using metal skewers don’t need to worry about this step. Wooden or bamboo skewers do need to be soaked for a minimum of 30 minutes, or even overnight to prevent them from burning up and the kabobs getting lost to the flames.

More Grilled Veggie Side Dishes

Grilled Marinated Vegetable Kabobs on a plate
5 from 52 votes↑ Click stars to rate now!
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Grilled Marinated Vegetable Kabobs

Grilled vegetable kabobs with a delicious marinade result in tender and flavorful veggies on the grill every time!
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings 8 servings


Wood Skewers on white background
Wooden Skewers or metal skewers


  • 8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes


  • cup olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon basil, parsley & oregano (each)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper


  • If using wooden skewers, soak them in water for at least 30 minutes.
  • Wash and chop all veggies into bite sized pieces.
  • Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).
  • Thread the veggies onto skewers.
  • Preheat grill to medium and grill skewers 10 minutes or until done.


*NOTE: If using veggies that take longer to cook such as potatoes or cauliflower, you can partially cook them and then cool them prior to marinating.
Leftover veggies can be stored in the fridge in a covered container for up to 4 days. Reheat or add into soups, stir-fries, or salads. 
5 from 52 votes

Nutrition Information

Calories: 133 | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 303mg | Fiber: 3g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 84mg | Calcium: 47mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made these yesterday for my husband’s 65th birthday! We love food cooked on a charcoal grill and we had these with New York Strip steaks. The marinade is delicious and I plan to try it with other types of kabobs, like chicken and shrimp with bell pepper and pineapple!5 stars

  2. I’m making these this weekend with chicken and pork and the veggies,sounds delicious But I will let you know what my 10 year old granddaughter thinks,she’s the one who wanted me to make these!

    1. We haven’t tried this, but we would recommend skewering the shrimp separate from the veggies to ensure the shrimp don’t overcook. Let us know how it goes!

  3. These look delicious. I wanted to make them for a dinner party. Do you think they could be prepared the day before? Marinate for 24 hours or would they get soggy?

    1. They are great to prep them in advance, Lisa! But we have only tried marinating them for as long as overnight before. Let us know how they turn out, Lisa!

  4. Loved this recipe!!! I did these veggies with chicken kabobs and my hubby not only ate them the first night but with the leftovers he made chicken fajitas with the chicken and veggies. Making them again tonight. Thanks so much.

  5. Made these for the wife, twice this week. She loved them so much, she said again. The marinade sauce taste awesome. So good I’m using it in other recipes.5 stars

    1. While I haven’t tried making these in the oven, I think you could bake them at 450, turning at 8 minutes, baking for about 18 minutes or cooked through. Let me know how it works out for you Cindy!

  6. A great recipe for our summer cabin and we love it when we head to our trailer for fishing. It is wonderful to have fresh veggies when we’re out in the wilderness. I love that I can make it at home before we leave and have it for dinner when we arrive! It has become one of our favourite recipes.5 stars

  7. Made it 3 times now; twice cooked directly in the grill and once on the skewers. Honestly, I didn’t like it when it was on skewers but amazingly good when on the grill with heavy duty foil lined. Thank you such good recipe!5 stars

  8. In a haste, I searched grilled summer veggies and found this recipe, specifically the marinade. Holy moly. I was only able to let the veggies marinate for around 10 minutes, but everyone agreed it was so yummy! Definitely a winner and definitely one we will do again soon!5 stars

  9. These were fantastic! I made 8 skewers for our family of four and they were devoured! They find the balance between roasted vegetables that get overcooked or undercooked. The centers were perfect with just a bit of crunch, but the edges were sweet, charred and caramelized. This recipe is now part of our standard summer fare! Thank you @5 stars

    1. I haven’t had issues with them browning, the acidity from the lemon juice keeps them from oxidizing.

      1. Hi. I see a comment about the acidity from the vinegar keeps them from oxidizing but I do not see where the vinegar is listed in the recipe. Looking forward to making these for Father’s Day but just want to make sure I’m not missing something here. Please let me know. Thank you!

      2. Hi Kym, it’s lemon juice in this recipe that keeps it from oxidizing. Thanks for noticing! Enjoy the recipe!

      1. This recipe has been updated and uses honey in place of sugar. Either will work.