Elevate dinner with this easy recipe for Grilled vegetable kebabs! Prepared with a mixture of marinated summer squash, onions, peppers and mushrooms, Vegetable kebabs are a richly flavored side dish, perfect for summer.
Looking for another appetizer to throw on the grill alongside these veggie kebabs? They are perfectly combined with Grilled Shrimp Skewers, Chicken kebabs with pineappleand Grilled chicken breast.
Vegetable kebabs are a simple, flavorful summer side dish
from ratatouille to sauteed summer squashthere are endless ways to prepare seasonal summer vegetables. But when the temperatures rise, my absolute favorite way to prepare vegetables is to skewer them and make roasted vegetable kebabs.
Not just grilling vegetables keep the heat out of the kitchenbut the grill adds tremendous flavor to the vegetarian kebabs. Seasonal summer vegetables develop a smoky hue while their natural flavor is enhanced. And let’s be honest, eating something on a stick makes picky kids a little more excited to try their veggies by making these vegetable kebabs – a healthy side dish that the whole family can agree on!
The best vegetables for kebabs
My personal recommendation is to use courgettes, butternut squash, onions, peppers, mushrooms and cherry tomatoes as they grill for the same amount of time, keep their shape and the variety of colors looks stunning when threaded onto the skewers. But the options of what vegetables to use for vegetable kebabs are endless! Just be sure to keep a few things in mind.
- Use vegetables with similar cooking times. For example, Brussels sprouts take much longer to cook than zucchini, while peppers and onions will cook just as quickly as zucchini.
- Choose vegetables that keep their shapeand not vegetables like ripe tomatoes or broccoli.
- Go for color. Think red peppers, green zucchini, brown mushrooms, and yellow squash. The variety of colors looks stunning when strung on skewers.
Marinate the vegetables
To bring out the amazing flavor of the vegetables, a simple marinade made of lemon juice, olive oil, minced garlic and Homemade Dry Onion Soup Mixit gives these veggie skewers amazing flavor. You want to marinate the chopped vegetables for at least an hour or up to 24 hours. Note: DO NOT add mushrooms to the marinade as they are like mushrooms and will become soggy. Add them to the vegetable skewers just before baking.
Use skewers
To easily roast vegetables and not worry about them falling through the grill grates, using metal skewers or soaked wooden skewers makes roasting vegetables super easy, not to mention a beautiful presentation.
Grilled vegetable kebabs
You can choose to grill your vegetable kebabs on a gas or charcoal grill or on the stove using a grill pan. Whichever method you choose, it’s best to grill the kebabs only until the vegetables are JUST fork-tender, turning once or twice. You want them to still have some bite and not get mushy.
Serving suggestions
Vegetable kebabs are an obvious and delicious side dish to any summer meal, but they can be used to add flavor to dishes in a variety of ways.
More favorite vegetable side dishes
If you’ve tried these vegetarian shish kabobs, I’d love for you to leave a comment and review below.
Grilled vegetable kebabs
Made with a mix of marinated summer squash, onions, peppers and mushrooms, the vegetable kebabs are a flavorful side dish perfect for summer.
Portions: 8
Calories: 89kcal
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Instructions
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In a large mixing bowl, whisk together the olive oil, vinegar, dry onion seasoning, and garlic.
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Add the prepared vegetables to the marinade, except for the mushrooms. Mushrooms should not be marinated as they will act as a sponge and get wet. Toss the marinade and vegetables together until the vegetables are evenly coated.
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Cover the bowl and chill the vegetables in the refrigerator for at least 1 hour. 12-24 hours is best. Do not over marinate the vegetables for more than 48 hours.
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If using wooden skewers, place them in a large rectangular baking dish and cover with water. Leave to soak for at least 1 hour, maybe overnight. If using metal skewers, skip this step.
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After the vegetables are marinated, string them alternately on the soaked skewers, adding the cleaned mushrooms to the mixture.
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Heat the grill or grill pan to medium heat and lightly oil the grates. Once heated, place the prepared skewers on the grill and cook for 5 minutes. Rotate the skewers and grill for another 4-6 minutes, or until the vegetables are JUST fork-tender.
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Remove skewers from grill and allow to cool slightly before serving.
Notes
A note about mushrooms: Lightly brush away the dirt with a damp paper towel to clean the mushrooms. Don’t be tempted to add the mushrooms to the marinade. They will soak up the liquid and get soggy and have a funny texture.
For Dried Onion Soup Mix: Use 2 teaspoons onion flakes, 1 teaspoon salt and ½ teaspoon garlic powder, onion powder, celery powder, black pepper and dried parsley. Alternatively, use 1 teaspoon kosher salt, 1 teaspoon onion powder, and ½ teaspoon black pepper.
Roasting/Roasting kebabs: If you don’t have a grill pan, use a broiler and watch carefully, turning the vegetables a few times for even cooking. You can also bake the kebabs at 400 degrees F for 15 minutes, flipping them halfway through. Just remember to use metal skewers or soaked wooden skewers, not unsoaked wooden skewers, regardless of the cooking method.
Storage: Leftover grilled vegetables can be refrigerated for up to 4 days and are delicious in salads, pasta or frittatas.
Eating
Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | fats: 7g | Saturated fats: 1g | sodium: 161mg | potassium: 337mg | Fibers: 1g | sugar: 3g | Vitamin A: 248IU | Vitamin C: 23mg | calcium: 24mg | Iron: 1mg
