Grilled Veggie Kabobs
Turn up the flavor at your next barbecue with these vibrant and healthy Grilled Veggie Kabobs! Bursting with the natural goodness of zucchini, bell peppers, mushrooms, red onion, and cherry tomatoes, these skewers are marinated in a zesty blend of olive oil, garlic, oregano, and basil for a perfectly seasoned, smoky finish. Easy to customize and quick to prepare, this recipe takes just 20 minutes of prep time and 15 minutes on the grill, making it a go-to for busy weeknights or weekend get-togethers. Whether served as a vegetarian main dish or a colorful side, these kabobs are a feast for both the eyes and the taste buds. Grill or broil them to tender, charred perfection and enjoy a medley of flavors that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 8 medium Mushrooms
- 12 pieces Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 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 while grilling.
Wash all vegetables thoroughly and pat them dry with a kitchen towel.
Cut the zucchini into thick half-moon slices, the bell peppers into 1-inch squares, and the red onion into chunks similar in size to the bell peppers.
Leave the mushrooms whole or halve them if they are large. Keep the cherry tomatoes whole.
In a small bowl, mix the olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper to make the marinade.
Place the prepared vegetables in a large mixing bowl and pour the marinade over them. Toss gently to coat all the vegetables evenly.
Thread the vegetables onto the skewers, alternating types and colors for a visually appealing presentation.
Preheat your grill to medium-high heat (about 375–400°F). If using an oven, preheat the broiler and line a baking sheet with foil.
Place the skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking. For oven broiling, place the skewers on the baking sheet and cook for the same amount of time, turning midway.
Remove the kabobs from the heat once the vegetables are tender and lightly charred around the edges.
Serve immediately as a main dish or a side. Enjoy!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5188 mg | 226% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 48.3 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3203 mg | 68% | |
*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.
