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.
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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)
How to Make Vegetable Kabobs
Making kabobs is simple; choose your veggies, marinate them, & thread them on a skewer.
- Whisk together all the ingredients for the marinade (per the recipe below).
- Slice vegetables into chunks, roughly the same size, and marinate for at least an hour, stirring occasionally.
- 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.
More Grilled Veggie Side Dishes
Did you make these Grilled Marinated Vegetable Kabobs? Leave a comment & a rating below!
Equipment
- Wooden Skewers or metal skewers
Ingredients
- 8 cups vegetables including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes
Marinade
- 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 dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Fantastic:
Here is my rendition:
A Marinated Medley Of Seafood And Veggies Skewers
You’re in for a treat when you make these kabobs for the 4th of July and other times during the summer months. It’s so tasty and good. Have fun while you make them, too.
Marinate
1 Clove Garlic
1 Package Italian Seasoning
Salt
Pepper
Basil
Butter
For The Skewers
Avocado Slices
Brussel Sprouts
Snow Peas
Shrimp
Broccoli
Scallops
Carrots
Scallions
Cauliflower
Mushrooms
Cucumbers
Carrots
Marinate the skewers in the special sauce in the fridge overnight.
Grill for 10 minutes.
Serve with a Gourmet Salad with all kinds of veggies and black and green olives.
Thank you so much for sharing your version Teresa, it sounds wonderful!
These veggie kabobs are delicious! What really makes them great is the little bit of honey in the marinade. It adds an ever so slight sweetness and makes the veggies caramelize beautifully when grilled. This was a hit in my house and will be a great way to use up produce from the garden. Yum!
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!
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!
I can’t wait for you to try them Cindy!
Can I add shrimp .
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!
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?
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!
Do you use fresh or dried herbs?
We used dried herbs in this recipe!
Excellent flavour!
best grilled vegetables I’ve ever made! Thanks for sharing!
You’re welcome Sandy!
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.
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.
Can these be done in the oven in a roasting paninstead of on the barbeque?
Thanks!
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!
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.
Great idea Nancy!
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!
So so good. Absolutely loved it. Making it again for sure.
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!
That is so awesome Courtney! Glad to hear everyone loved it :)
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 @
That is so great to hear Daphne!
curious, do any of the veggies turn brown despite the marinate?
I haven’t had issues with them browning, the acidity from the lemon juice keeps them from oxidizing.
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!
Hi Kym, it’s lemon juice in this recipe that keeps it from oxidizing. Thanks for noticing! Enjoy the recipe!
Holly, will this work without adding sugar?
It will certainly work however the sugar does caramelize adding extra flavor.
Where is the sugar coming from? Sugar is not mentioned in marinade ingredients.
This recipe has been updated and uses honey in place of sugar. Either will work.
I love this recipe,I can not wait to make it this weekend.Thanks for sharing
Enjoy! :)