Summer Vegetable Kabobs
Bright, colorful, and bursting with flavor, these Summer Vegetable Kabobs are the ultimate grill-season favorite! Featuring a vibrant mix of zucchini, yellow squash, bell peppers, red onion, and juicy cherry tomatoes, these kabobs are marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic dried herbs. Perfect for backyard barbecues or casual weeknight dinners, this easy, vegetarian-friendly recipe delivers tender, slightly charred veggies packed with smoky, citrusy goodness in just 15 minutes of grilling. Serve these skewers as a standalone dish or pair them with your favorite grilled proteins, rice, or a crisp summer salad for a wholesome and visually stunning meal. Perfect for outdoor cooking enthusiasts and veggie lovers alike, these kabobs are a must-try for your next summer feast!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 20 pieces cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
Wash and pat dry all the vegetables.
Chop the zucchini and yellow squash into 1/2-inch thick rounds.
Cut the red and yellow bell peppers into 1-inch pieces, removing the seeds and membranes.
Peel and cut the red onion into 1-inch chunks, separating the layers slightly.
In a large mixing bowl, combine olive oil, lemon juice, garlic powder, dried oregano, dried basil, salt, and black pepper. Mix well to create the marinade.
Add the chopped zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes to the bowl. Toss until all vegetables are evenly coated with the marinade.
Thread the marinated vegetables onto the skewers, alternating the vegetables to add variety and color.
Preheat your grill to medium heat. If using an indoor grill pan, heat it over medium-high heat.
Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally to ensure even cooking. The vegetables should be tender and slightly charred.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the Summer Vegetable Kabobs as a main or side dish. They pair wonderfully with rice, grilled proteins, or a fresh salad.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 794 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.
