Get ready for tasty vegetable kabobs that are easy to make and packed with flavor.

These veggie shish kabobs are marinated in quick tangy marinade with a perfect balance of zest and goodness. Marinate your fave veggies, skewer, and grill.

Pair these kabobs with anything from steak, grilled chicken, pork chops, or salmon.

Grilled Marinated Vegetable Kabobs on a plate

The Best Veggies for Grilling

You can use almost any kind of vegetable, aside from leafy greens, on these veggie kabobs. Below are a few favorites but don’t limit yourself to these!

  • 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)

Love Spuds & Root Vegetables?

Vegetables that take a long time to cook, such as root veggies, potatoes, or carrots, can be parboiled. Cook them most of the way in boiling water and then put them in ice water to stop the cooking. Skewer them and finish the cooking on the grill.

veggies with marinade in a dish to make Grilled Marinated Vegetable Kabobs

How to Make Vegetable Kabobs

Making kabobs is simple; choose your veggies, marinate them, & thread them on a skewer.

  1. Whisk together all the ingredients for the marinade (per the recipe below).
  2. Slice vegetables into chunks, roughly the same size, and marinate for at least an hour, stirring occasionally.
  3. When ready to grill, alternate veggies on skewers and grill on medium heat until softened and slightly charred.

Skewers for Kabobs

If using metal skewers for these vegetable kabobs, there is no prep needed. Wood skewers or bamboo skewers should be soaked for a minimum of 30 minutes, or even overnight, to prevent them from burning.

Vegetable Skewers on a baking sheet before being cooked

More Grilled Veggie Side Dishes

Did you make these Grilled Marinated Vegetable Kabobs? Leave a comment & a rating below!

Grilled Marinated Vegetable Kabobs on a plate
5 from 66 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

Equipment

Wood Skewers on white background
Wooden Skewers or metal skewers
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Ingredients  

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

Marinade

  • 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

Instructions 

  • 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.

Notes

*NOTE: If using veggies that take longer to cook such as potatoes or cauliflower, partially cook before grilling. Place the veggies in salted boiling water just until tender crisp and then transfer to an icebath to cool. Once cooled, dry well and add to the marinade.
Leftover veggies can be stored in the fridge in a covered container for up to 4 days. Reheat or add to soups, stir-fries, or salads. 
5 from 66 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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

    1. I have never tried making this recipe in a convection oven so I can’t say for sure but the general rule of thumb is to reduce the oven temperature by 25°F or the cooking time by 25%. Maybe another reader has tried this in a convection oven and can offer you some guidance.

  1. Sooo yummy I tried this for the first time and everything went well. I marinaded everything overnight but marinaded the mushroom separately. I added adobo seasoning salt instead of regular salt and a little hot sauce too. It was a hit. Thank you so much. This one is a keeper 5 stars