Whole30 Grilled Vegetable Kebab
Elevate your next barbecue with these vibrant and flavorful Whole30 Grilled Vegetable Kebabs! Bursting with a colorful array of zucchini, red bell peppers, cherry tomatoes, red onion, and baby bella mushrooms, these skewers are marinated in a zesty blend of olive oil, lemon juice, and fragrant spices like garlic powder, dried oregano, and onion powder. Perfectly charred on the grill in just 10 minutes, these veggie-packed kebabs are a healthy, gluten-free, and dairy-free option that's completely Whole30-compliant. Whether served as a dazzling side dish or a meatless main course, these kebabs are an easy, crowd-pleasing addition to summer cookouts and weeknight dinners alike. Pair them with your favorite Whole30 sauce for an extra burst of flavor! Keywords: Whole30 vegetable kebabs, grilled veggie skewers, healthy barbecue recipes, paleo vegetable recipes, gluten-free side dishes, summer grilling.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell peppers
- 1 large Red onion
- 1 pint Cherry tomatoes
- 8 oz Baby bella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 8 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Wash all the vegetables thoroughly. Slice the zucchini into thick rounds, about 1/2 inch thick.
Cut the red bell peppers into 1-inch pieces, discarding the seeds and stem.
Peel the red onion and slice it into chunks similar in size to the bell peppers.
Trim the stems from the baby bella mushrooms and leave them whole, unless very large, in which case, halve them.
In a large bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, dried oregano, sea salt, and black pepper.
Add the prepared vegetables to the bowl and toss to coat them evenly with the marinade.
Thread the vegetables onto skewers, alternating between different types to create a colorful kebab.
Preheat your grill to medium-high heat.
Once the grill is hot, place the vegetable skewers on the grill grates.
Grill the kebabs for about 10 minutes, turning every 2-3 minutes, or until the vegetables are tender and have nice grill marks.
Remove the kebabs from the grill and let them rest for 2 minutes before serving.
Serve warm with your favorite Whole30-compliant sauce or as a side dish.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1037 mg | 22% | |
*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.
