Vegetable kabobs are the easiest way to eat a rainbow of delicious veggies during summer. The perfect side dish for your weekend BBQ or grill party. We show you three ways to make them and 5 easy marinades that turn them even more delicious.

Do you need more vegetable side dish inspirations? You will love these aromatic roasted pesto vegetables or this stunning grilled vegetable napoleon.
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Best vegetables for kabobs
Obviously, summer gives us an abundance of vegetables to choose from. However, not all vegetables are created equal. Some of them are easy to skew, while others might fall apart. Some of them are easy to cook this way, while other ones will remain hard or uncooked. The best veggies to grill on a skewer are the ones in this recipe. 🙂 Let me tell you why.
- Corn – Well, corn is perfect even on its own. Grilled corn on the cob is kind of a summer must-have.
- Mushrooms – They are one of the easiest vegetables to grill. If you choose smaller ones, you don’t need to cut them or peel them, just skew them, and they are good to go.
- Zucchini – Zucchinis are the first vegetables we buy if we plan to do some grilling. You don’t really need to do much to make them delicious. They are perfect with only a pinch of salt, pepper, and garlic powder.
- Eggplant – You need eggplants. Salt them a bit in advance to release some moisture. This way, you’ll end up with perfect texture and taste.
- Bell pepper – Roasted bell pepper is so delicious. When we don’t add them to our kabob, we make roasted eggplant and bell pepper dip.
- Onion – Unless you are not allergic or intolerant to allium, you need onions on your skewer. Full stop. Grilling onions makes them from “It is so strong, I am crying my eyes out!” to “Yum, sweet and delicious!”
- Cherry tomato – To be honest, I prefer roasted tomatoes as a soup, but my husband loves them as part of our veggie kabob. Large tomatoes may fall apart since you have to cut them, but the skin of cherry tomatoes keeps them more or less intact.
Never grill these vegetables on a skewer
We also collected some examples, which – in our opinion – are better to be left off of your skewer, like:
- Spring onions or scallions will get charcoaled easily, as they need less time to cook than red or yellow onions.
- Cauliflower, broccoli, Brussels sprouts, and all cruciferous vegetables must be blanched or pre-cooked as they need a long time to soften. Not to mention, getting them on a skewer might not be fun as well.
- Leafy greens don’t work on skewers. They will brown and wilt in no time.
- Carrots and other root vegetables usually need more cooking time than the other veggies on your skewer. It is highly possible that they remain hard and uncooked if you add them to your selection.
- Potatoes can end up as carrots, hard and uncooked. To save you some headaches, it may be easier to wrap them in foil one by one with some oil/butter and spices and grill them separately.
Instructions
Preparing the vegetables
Your kabob vegetables will be tasty if you make sure that all of them are ready at the same time. For that to work, you need to decide on the correct size depending on the cooking time of each vegetable.
- Corn, cherry tomatoes, and bell pepper will be the fastest to become tender.
- Zucchini, eggplant, and mushroom should be the same size as they need similar cooking times.
- The onion needs longer to soften, so you might need to cut them at least in quarters.
Grilling them in a pan on the stovetop
The easiest way is if you have a grill pan and cook them on a stovetop.
- Place all vegetables on skewers. Read our prepping tips if you are unsure.
- Brush them with your favorite marinade. We have five options for you in this post.
- Heat the grill pan to medium heat, then place the veggie kabobs on it, leaving a small space between the skewers.
- Cook both sides for approx. 5 minutes. Brush them so more. See how the veggies progress, and adjust time accordingly.
In the oven
You can use a glass oven-safe dish or a baking tray with a grill rack. Preheat the oven to 400 Fahrenheit (ca. 204 °C) and grill them under the broiler for 10 minutes, turning the kabobs at halftime.
On a gas grill or charcoal grill
Our little trick is to use aluminum foil drip pans. Similar to oven grilling, preheat your grill to 400 Fahrenheit (ca. 204 °C) and grill your rainbow veggie kabobs for 10 minutes, turning them at halftime.
Prepping tips
- For cutting, make sure to choose thinner corn. If your corn rings are too big, the other veggies will not touch the pan, making it harder to get them cooked.
- Don’t peel the zucchini and the eggplant, as without their peel, they might get too soft to stay on the skewers.
- Put the vegetables that don’t lose their size so much during cooking at the end: corn, onion, or mushroom.
- Leave a small space in between to ensure that the heat reaches all sides. If the veggies are pressed against each other, you need a longer time to cook. Or even some will remain uncooked, while the cherry tomato will be vastly overcooked.
- We pre-poke the corn with a turkey lacer (from the old days) before adding it to the skewer.
Grilling tips
- Watch kabobs frequently and brush them with the marinade after turning. It is especially important on the gas grill.
- Use tongs or heat-proof gloves to turn the metal skewers. They can still be hot after serving, so be sure to inform your guests.
- Use wooden skewers in a grill pan. You can easily turn them with your hands.
Variations / Marinades
Here are 5 of our favorite kabob marinades that are perfect for any vegetable.
Italian herbs
If we prepare them for the whole family, we usually make an easy, mixed herb marinade using olive oil, garlic powder, basil, oregano, salt, and black pepper. It is absolutely kid-friendly as well.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Spicy fajitas
How about some adult-only hot and spicy Tex Mex flavor? This is our favorite fajitas mix, which consists of olive oil, hot chili powder or chili flakes, sweet smoked paprika, cumin, garlic powder, oregano (or Mexican oregano if you can get your hands on it), salt, and black pepper. You can download the exact amounts from our fajita veggies post.
Spicy mixed herbs
Our third marinade mixes olive oil, garlic powder, sweet paprika powder, chili powder, ground oregano, ground basil, ground rosemary, salt, and black pepper. You can download the exact amounts from our cauliflower steak post.
Harissa
The fourth option is to make a juicy, spicy, sweet harissa marinade. It is harissa paste, maple syrup, ginger powder, freshly squeezed lime or lemon juice, fresh mint leaves, and soy sauce. You can download the exact amounts from our harissa tofu post.
Chili miso
The fifth marinade you can try is a spicy miso marinade: miso paste, rice vinegar, vegetable oil, sesame oil, soy sauce, garlic powder, and onion powder. You can download the exact amounts from our chili miso tofu post.
Serving ideas
Grilled vegetable kabobs are a delicious and versatile dish that can be served as a main course or a side dish. Apart from some obvious choices, let us recommend you some burgers that go great with them.
- Smoky vegan beet burger
- Fajitas-inspired portobello mushroom burger
- Vegan Big Mac burger
- Tofu burger in Whopper style.
We also love to whip up a quick dip in which you can dunk your veggies. If we go for a spicy marinade, we’d love to make some tzatziki to balance the hotness. If we make a light herby marinade, then a spicy BBQ sauce is the only thing missing. How about you? Here are some homemade recipes, if you’d want to try some.
- Vegan tzatziki sauce
- Lemon herb tahini sauce
- Maple Dijon tahini sauce
- Vegan BBQ sauce (or store-bought)
- Vegan ranch dressing (or store-bought)
- Vegan buffalo sauce from our buffalo tofu skewers recipe
- Satay peanut sauce (or store-bought)
Equipment
There are three options to choose from:
- Wooden skewers (bamboo skewers) – You need to soak them for 20 minutes if you plan to use them on a gas grill or charcoal grill. No soaking is needed for the oven or for the stovetop.
- Metal skewers (usually made of stainless steel) – It is a perfect zero-waste alternative.
- Herb stems as skewers (rosemary is one of the sturdiest) – Only for soft veggies like cherry tomato or bell pepper. Not recommended for a gas grill at all!!!
Storing ideas
Vegetable kabobs are best enjoyed right off the grill while they are hot.
To store them, allow them to cool to room temperature. We recommend removing the vegetables from the skewers for easier storage. Refrigerate them in airtight containers for up to 3-4 days.
When ready to enjoy, you can reheat the kabobs on the grill, in the oven, or in a skillet until heated through. Keep in mind that the texture and flavors may change slightly upon reheating.
We don’t recommend freezing them.
FAQs
We recommend onion, mushroom, zucchini, eggplant, bell pepper, and cherry tomatoes. They are among the easiest to prep and grill. Other vegetables are better to be grilled alone, like potatoes, cauliflower, broccoli, carrots, or corn. More details are in the recipe post.
You don’t need to marinate them overnight since most vegetables have a peel or skin that would prohibit the marinade from really reaching the insides. We recommend brushing them before grilling, even during and after. Don’t be afraid to give them as many flavors as you can.
We recommend onion, mushroom, zucchini, eggplant, bell pepper, and cherry tomatoes, which can be cooked in 5-10 minutes tops over medium heat. Avoid high heat as the seasoning or the marinade can easily char.
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Grilled Vegetable Kabobs
Equipment
Ingredients
Vegetables for your kabob
- 1 Red onion (medium)
- 1 Corn
- 8 Button mushrooms
- ½ Bell pepper
- 4 Cherry tomatoes
- 1 Zucchini / Courgette (small)
- 1 Eggplant (medium)
Quick Italian herb marinade
- 1 Tbsp Olive oil
- ¼ tsp Garlic powder
- ¼ tsp Basil
- ¼ tsp Oregano
- ¼ Salt
- ⅛ Black pepper
Instructions
Preparing the vegetables
- Peel and cut red onions into 8 equal pieces.
- If you use small white button mushrooms, you don’t need to peel or cut them. Just wash them. The same for cherry tomatoes. Nothing to do there except washing.
- Wash the corn and cut it into 2-inch thick slices.
- Wash the bell pepper. Take the stem and the seeds out by cutting it first in half. Then cut 2 x 2-inch square slices for the kabobs.
- Wash the zucchini and the eggplant. No need to peel them. Cut them into 0.5-inch thick slices. You can even cut it in half or quarters the eggplant.
Get your skewers ready!
- We usually put the vegetables that don’t lose their size so much during cooking at the end, like corn, onion, or mushroom. Leave a small space in between to ensure that the heat reaches all sides. If the veggies are pressed against each other tightly, you may need a longer time to cook them. Or even some will remain uncooked, while for example, the cherry tomato will be vastly overcooked. Make sure to leave 1-2 inches free on both ends.
Making the marinade
- In a small bowl, whisk together all ingredients: olive oil, garlic powder, basil, oregano, salt, and pepper. Use a silicone brush to generously cover the veggies with the marinade. (For more options, check out the post above the recipe card.)
Grilling vegetable kabobs
- On the stovetop: The easiest way is if you have a grill pan, and you cook them on a stovetop. First, heat the grill pan to medium-high heat, then place the veggie kabobs on it, leaving a small space between the skewers. Cook both sides for approx. 5 minutes.
- In the oven: You can use a glass oven-safe dish or a baking tray with a grill rack. Preheat the oven to 400 Fahrenheit (ca. 204 °C) and grill them under the broiler for 10 minutes, turning the kabobs at halftime.
- On a gas grill or charcoal grill without burning: Our little trick is to use aluminum foil drip pans. Like the oven grilling, preheat your grill to 400 Fahrenheit (ca. 204 °C) and grill the veggie kabobs for 10 minutes, turning them at halftime.
Notes
- Wooden skewers (usually made of bamboo) – You must soak them for 20 minutes if you plan to use them on a gas grill. No soaking is needed for the oven or stovetop.
- Metal skewers (usually made of stainless steel) – Zero waste alternative.
- Herb stems as skewers (rosemary is one of the sturdiest) – Only for soft veggies like cherry tomato or bell pepper. Not recommended for a gas grill at all!!!
- For cutting, make sure to choose thinner corn. If your corn rings are too big, the other veggies will not touch the pan, making it harder to get them cooked.
- Don’t peel the zucchini and the eggplant, as without their peel, they might get too soft to stay on the skewers.
- We pre-poke the corn with a turkey lacer.
- Leave a small space between the vegetables to ensure that they cook evenly.
- Watch kabobs frequently and brush them with the marinade after turning. It is especially important on the gas grill.
- Use tongs or heat-proof gloves to turn the metal skewers. They can still be hot after serving, so let your guests know.
- Using wooden skewers in a grill pan, you can easily turn them with your hands.
Video
Nutrition
UPDATED: This recipe was originally posted in June 2019, but was rewritten and republished with more marinade recipes and even more tips iv June 2023.
Nancy
Wow, this really made the grilled vegetables the star! I didn’t think about adding a 2-inch section of corn, I was afraid it wouldn’t grill to doneness but it did. And the marinade brushed on the veggies wasn’t overpowering but rather it enhanced the taste of the fresh summer vegetables. I had all the ingredients for the marinade in my pantry except the oregano so I substituted italian seasoning which I believe did just fine. I am making these for a cook-out with friends next week and can’t wait to have them taste these kababs! Thank you!!
My Pure Plants
Hi Nancy, we are so happy the recipe was such a great success. Thanks for sharing it with us.
Mariana
This is such a great recipe! Absolutely loved it!
Justine
How long do you marinate for?
My Pure Plants
It was just a brush on both sides a couple of times while grilling. We don’t usually marinade kabobs as certain veggies (especially tomato) don’t like being in any liquid for long.
Stella
Perfect timing, I have guests coming over and this will serve as a snack for the vegetarians
My Pure Plants
So, how did your guests like it?
Kelly Anthony
Simply beautiful. I’ve never thought to put a mini corn on the cob on the kabobs. Such a great idea!
My Pure Plants
Two birds with one stone – or how does the saying go?
Katie
My family has been grilling dinner almost all summer, so this recipe is perfect for us. I really appreciate how many tips & ideas you included for making perfect kebabs. I have definitely included vegetables that don’t cook quickly enough… whoops! Can’t wait to try your herb marinade. 🙂 Thanks!
My Pure Plants
Thanks. Be sure to let us know ho you liked it.
Lucy Parissi
Love your guide to cutting and preparing the veggies according to how long they will need to cook – very handy.
My Pure Plants
Thank you. I wanted to provide as many useful tips as I could think of.
Pinelopi Kyriazi
I am a big fan of kebabs! I tried them and I really loved them! thanks!
My Pure Plants
You’re welcome. Big kebab fan here too. 🙂
Dannii
These are a must at any bbq. So colourful.
My Pure Plants
Completely agree. It just makes eating so colorful #eattherainbow