Grilled Vegetable Kabobs
Veggie skewers aka vegetable kabobs are the easiest way to eat a rainbow of delicious veggies during summer. It is the perfect side dish for your weekend BBQ or grill party.
Servings 4 kabobs
Calories 96kcal
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)
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.
Video
Notes
Skewers - 3 options to choose from:
- 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.
Nutrition
Serving: 1kabob | Calories: 96kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 12mg | Potassium: 631mg | Fiber: 5g | Sugar: 8g | Vitamin A: 677IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 1mg