Grilled Veggie Shish Kabobs
Fire up the grill and savor the vibrant flavors of these Grilled Veggie Shish Kabobs! Loaded with fresh zucchini, colorful bell peppers, juicy cherry tomatoes, tender mushrooms, and red onion, these skewers are a feast for both the eyes and taste buds. Marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and paprika, this recipe delivers smoky, charred perfection with every bite. Ready in just 35 minutes, these kabobs are perfect for summer cookouts, a healthy weeknight dinner, or as a show-stopping vegan side dish. Pair them with your favorite dipping sauce or serve alongside fluffy couscous for a wholesome and flavorful meal that’s sure to impress! Keywords: grilled veggie kabobs, vegetarian grilling recipe, healthy summer side, vegan kabobs, easy barbecue recipe.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 10 pieces button mushrooms
- 15 pieces cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 minced garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 10 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent burning while grilling.
Wash all the vegetables and pat them dry with a clean towel.
Cut the zucchini into 1/2-inch thick rounds, and dice the red and yellow bell peppers into 1-inch pieces.
Peel and cut the red onion into 1-inch pieces, separating the layers.
Place the prepared zucchini, bell peppers, red onion, button mushrooms, and cherry tomatoes in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper to create the marinade.
Pour the marinade over the vegetables and toss them to coat evenly. Let them marinate for 15 minutes to absorb the flavors.
Preheat your grill to medium-high heat (approximately 375–400°F). Lightly oil the grill grates to prevent sticking.
Thread the marinated vegetables onto the soaked skewers, alternating between different types of vegetables for a vibrant presentation.
Place the skewers on the preheated grill and cook for 8–10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
Remove the skewers from the grill and let them rest for 2–3 minutes before serving.
Serve the grilled veggie shish kabobs warm as a side dish or main course and enjoy!
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 795 mg | 17% | |
*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.
