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!
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)
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:
- Whisk together all the ingredients for the marinade.
- Slice vegetables into chunks, roughly the same size at the slices. Keep mushrooms, tomatoes and baby potatoes whole and unpeeled.
- If using, parboil potatoes and carrots until just soft enough for a fork to penetrate, then cool.
- Combine all the vegetables with the marinade and set aside for at least an hour, stirring to recoat the vegetables several times.
Now for the easypart:
- While the vegetables are marinating, soak wooden skewers in water.
- 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.
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
- Balsamic Grilled Vegetables – rosemary and garlic infused!
- Easy Grilled Eggplant – just 4 ingredients
- Grilled Corn on the Cob – in husks or peeled!
- Grilled Zucchini – ready in under 10 mins!
- Grilled Potatoes in Foil– perfect effortless side dish
Grilled Marinated Vegetable Kabobs
- 8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes
- ⅓ 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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