Easy Vegetable Kabobs
Bursting with vibrant colors and fresh, wholesome flavors, these Easy Vegetable Kabobs are the ultimate go-to for a quick and healthy grilling option. Featuring a medley of zucchini, bell peppers, red onion, button mushrooms, and juicy cherry tomatoes, these skewers are perfectly seasoned with a zesty blend of olive oil, garlic powder, paprika, and oregano. Ready in just 30 minutes, including prep and cook time, these kabobs are ideal for a weeknight dinner or backyard barbecue. Whether served as a side dish or a light vegetarian main course, they’re sure to impress with their irresistible charred edges and tender textures. Perfect for summer grilling, these kabobs are a must-try for anyone seeking a flavorful and colorful addition to their meal lineup!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 1 cup Button mushrooms
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
Wash and dry all vegetables.
Cut the zucchini into 1/2-inch thick rounds.
Slice the red and yellow bell peppers into 1-inch squares.
Peel and cut the red onion into 1-inch wedges, separating the layers slightly.
If the mushrooms are large, cut them in half; leave smaller ones whole.
In a large mixing bowl, combine olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Stir to mix well.
Add all prepared vegetables to the bowl and toss to coat them evenly in the oil and seasoning mixture.
Thread the vegetables onto skewers, alternating types for a colorful and balanced look. For example, start with a cherry tomato, then a piece of zucchini, followed by a slice of bell pepper, onion, and mushroom. Repeat until all vegetables are used up.
Preheat your grill or grill pan to medium-high heat.
Place the skewers on the grill and cook for about 8-10 minutes, turning every 2-3 minutes to ensure they cook evenly and develop char marks.
Once the vegetables are tender and slightly charred, remove the skewers from the grill.
Serve immediately as a side dish or a light main course.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 44.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
