Grilled Vegetable Kebabs
Fire up the grill and savor the vibrant flavors of these Grilled Vegetable Kebabs, a colorful medley of fresh, marinated produce perfect for summer barbecues or a healthy weeknight meal. Featuring tender zucchini, smoky red onion, juicy cherry tomatoes, and earthy mushrooms, these skewers are coated in a robust marinade of olive oil, balsamic vinegar, garlic, and fragrant herbs like oregano and thyme. With just 20 minutes of prep and 10 minutes on the grill, these kebabs are a quick and easy vegetarian delight, offering a smoky char and irresistible caramelization. Serve them as a light main course or a versatile side dish for your summer spreads. These veggie-packed kebabs are a must-try for grilling enthusiasts seeking a nutritious, crowd-pleasing dish that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 1 red onion
- 20 cherry tomatoes
- 10 mushrooms
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Wash and dry all vegetables thoroughly.
Cut the red and yellow bell peppers into approximately 1-inch square pieces.
Slice the zucchini into 1/2-inch thick rounds.
Peel the red onion and cut it into wedges, separating the layers as needed.
In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, thyme, salt, and black pepper to create the marinade.
Add the chopped vegetables (bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms) to a large mixing bowl.
Pour the marinade over the vegetables and toss well to coat evenly. Let the vegetables marinate for 15 minutes.
Preheat your grill to medium-high heat.
Thread the vegetables onto the skewers, alternating the different vegetables for a colorful presentation.
Lightly oil the grill grates to prevent sticking.
Place the kebabs on the grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the kebabs from the grill and serve immediately as a main dish or side dish.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 24.0 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2325 mg | 49% | |
*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.
