veggie kabobs

These Grilled Vegetable Kabobs with summer squash, mushrooms, onions, and brussels sprouts are a quick and easy way to add vegetables to any meal. Instructions for how to cook vegetable kabobs on the grill and how to make them in the oven included below. For more flavor, allow the vegetables to marinate in the fridge for a few hours.

Grilled Vegetable Kabobs

yellow squash

baby bella mushrooms, trimmed

grape tomatoes

brussels sprouts, halved,

onion,

garlic cloves,

parsley

kosher salt

oregano

Aleppo pepper ((or 1/2 to 1 teaspoon red pepperflakes))

extra virgin olive oil

lemons

Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes). 

Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.

Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

Heat a gas grill to medium and oil the grates. 

Arrange the skewers on the heated grill and cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts. 

Vegetable Kabobs on the Gas Grill

Heat your oven to 400 degrees F. Assemble the kabobs on a large sheet pan and roast on the center rack of the oven, turning occasionally, for 15 minutes or until the veggies are cooked through to your liking.

Vegetable Kabobs in the Oven

Grilled veggie kabobs made with a green coconut curry marinade.

Vegan Green Curry Veggie Kabobs

lb assorted veggies (bell peppers, mushrooms, onions, summer squash, etc.)

13.66 oz can lite coconut milk

tbsp green curry paste

soy sauce (or tamari)

brown sugar

lime

sriracha (to taste (if desired))

salt and pepper (to taste (if desired))

Cut the veggies into uniformly sized chunks and thread them onto skewers. (Or cheat like I did and use pre-assembled skewers. Whatever!) If you use wooden skewers, be sure to soak them in water for about 30 minutes first.

Whisk together remaining ingredients in a large baking dish. Place kabobs in the dish, cover and transfer the dish to the refrigerator, and allow the kabobs to marinate for at least two hours, up to a day. Turn the kabobs every 30 minutes or so and brush them with the coconut curry marinade to make sure as much flavor soaks in as possible!

If you're using an indoor grill, heat it to high, spray the grates with oil or cooking spray, and cook the kabobs for about 10 minutes on each side, or until veggies are seared and tender, occasionally basting with extra marinade. For charcoal and gas grills, brush oil onto the grill rack and cook the kabobs until they're done, turning and basting occasionally. It shouldn't be more than 10 minutes, but grills vary so much in how they cook, it's hard to be precise. Just keep an eye on the kabobs!

Veggie Kabobs with Halloumi are so delicious, flavorful, and really fun to make! A great grilling side (or main) that your whole family will love.

Veggie Kabobs with Halloumi

Red pepper

Yellow pepper

(250 grams) Mushrooms

(150 grams) Cherry tomatoes

Zucchini (medium)

Red onion

pack (8.8 ounces) Halloumi (seasoned)

Olive oil

Oregano (dried)

Garlic granules

Salt

Black pepper

Start by preheating the grill to medium-high heat (If using an oven, then preheat to 400F).

In a small bowl, whisk together all of the marinade ingredients until well combined.

Wash and cut up the veggies to approximately 1-inch pieces. Then, cut up the halloumi to same size cubes so everything cooks evenly.

Pour the marinade over the veggies and halloumi, and give everything a big stir so that everything is well coated in the marinade.

Thread the veggies and halloumi onto skewers.

Place skewers on the preheated grill (or on a baking sheet if roasting in the oven).

Grill or roast for 10-15 minutes, and flip them halfway through. Keep an eye on the halloumi as it can become soft and stick to the grill if it's not well coated with oil.

Carefully remove the skewers from the grill using kitchen tongs or mitts (or take out the baking sheet from the oven). Serve warm.

If you have time or want to work ahead, add the veggies to the marinade up to 4 hours in advance. That gives them time to soak up maximum flavor while you get ahead of dinner. Eggplant and cherry tomatoes would also be tasty and cook in a similar amount of time.

Veggie Kabobs

olive oil

garlic (minced)

thyme leaves

lemon lemon (reserve the fruit

zucchini

white button mushrooms

red onion

red bell pepper

Salt and black pepper

parsley (for garnish)

Add bamboo skewers to a bowl and cover completely with cold water. Soak bamboo skewers at least 30 minutes (or start them the day before and let them soak overnight).

In a bowl or zipper-top plastic bag big enough to hold all the vegetables, add olive oil, garlic, thyme, and lemon zest and stir or mash to combine. Add zucchini, mushrooms, onion, and bell pepper and toss to coat.

Building one skewer at a time, thread one piece zucchini, one whole mushroom, one onion chunk (2 layers), and one pepper chunk on to a skewer, pushing to the end with the handle.

Repeat with additional vegetables until the skewer is full, then repeat with additional skewers until all vegetables have been skewered. Season generously with salt and pepper (I use at least 1 teaspoon kosher salt and 1/2 teaspoon pepper).

To assemble the kabobs:

Preheat grill over medium-high heat for 10 minutes and clean and oil grates.  Grill the skewers directly over high heat for 5 minutes. Turn the skewers over and continue grilling until they are nicely grill-marked and tender crisp, 3 to 5 minutes longer. Do not overcook.

Transfer to a platter, squeeze fresh lemon juice over the top, and garnish with fresh parsley.

To grill the kabobs:

These Marinated Tofu Veggie Skewers are the perfect vegan main dish for summer! Tofu in a simple savoury marinade with fresh healthy veggies!

Marinated Tofu Veggie Skewers

garlic (finely minced)

ginger

soy sauce

sriracha (or your favourite hot sauce)

rice vinegar

sesame oil

maple syrup (or use brown sugar)

lemon juice

Worcestershire sauce

yellow bell pepper

onion

mushrooms

Drain the tofu and cut it into 1.5-inch square chunks. Set aside.

Combine the garlic, ginger, soy sauce, sriracha, rice vinegar, sesame oil, maple syrup, lemon juice, and Worcestershire sauce in a small bowl or container and whisk them together.

Add the chunks of tofu, cover and refrigerate for about an hour or more.

Soak your wooden skewers for about 10 minutes before assembling so they don&#039;t catch fire when cooking.

Assemble the skewers by sliding the veggies and tofu chunks onto the skewers, alternating the veggies and tofu.

Grill on an outdoor grill over medium-high heat for about 3 minutes per side, or cook indoors on a hot skillet.

Brush with some leftover marinade while grilling.

Top 5 veggie kabobs recipes from across the web

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Top Tags

Grilled Vegetable Kabobs

Vegan Green Curry Veggie Kabobs

Veggie Kabobs with Halloumi

Veggie Kabobs

Marinated Tofu Veggie Skewers

Top 5 veggie kabobs recipes from across the web

The most viewed veggie kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Vegetable Kabobs

Vegan Green Curry Veggie Kabobs

Veggie Kabobs with Halloumi

Veggie Kabobs

Marinated Tofu Veggie Skewers

The most viewed veggie kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine