Grilled Veggie Kabobs

Melanie Lorick
by Melanie Lorick
4 people
40 min

Simple, but delicious herbed grilled veggie kabobs are the ideal weeknight meal in our house, especially when we have an overage of fresh vegetables (which can happen when we are on a Balsamic Summer Veggie Chickpea Pasta binge. (It happens.) We love using our cast iron grill pan for a quicker cooking process, but these can be made on a traditional grill - if preferred. Only a handful of ingredients are necessary, but completely customizable, so you can have as much fun as you'd like! Experiment with your own veggie combination, or marinade. A neutral flavored oil is perfect to allow the herbs to shine. This recipe offers hints of citrus and a fresh, herby flavor from parsley, and a few other ingredients you likely have in your pantry.


What veggies do you prefer for kabobs? I'd love to hear your ideas!


Check out this, and more recipes at on the Inspired Epicurean blog today. Cheers!

Check out the grill marks on the mushrooms 😉


Grilled Veggie Kabobs
Recipe details
  • 4  people
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients
Marinade
  • 1/3 cup EVOO
  • 2 tablespoons olive or avocado oil, for greasing pan
  • 3 cloves garlic, minced
  • 1/2 tablespoon celery salt
  • 1 tablespoon fresh parsley, chopped
  • 1 juice of lemon
  • 1/2 tablespoon kosher salt
  • pinch freshly-ground black pepper
Kabobs
  • 8 ounces grape tomatoes
  • 8 ounces white button mushrooms
  • 1/2 large red onion, chopped into 1x1-inch pieces
  • 1 large yellow summer squash
  • 8 medium sweet bell peppers
Instructions
Add olive oil, minced garlic, herbs, salt, and pepper to bag or sealable container and shake to combine. Add all veggies and massage until the marinade is coating each vegetable. Allow to marinate in the refrigerator while the rest of the ingredients are prepared.
Allow the bamboo skewers to soak for 30 minutes (unless using a non-wood skewer).
Heat grill on stove over medium heat, then coat with the neutral-flavored oil of your choosing.
Build the skewers by alternating vegetables in the order you choose. Grape tomatoes are more fragile to heat, so don't allow them to be the last vegetable added to the skewer.
Place skewers on grill or grill pan, cooking for approximately 10 minutes, flipping once - or until the vegetables have started to char and grill marks are visible.
Serve warm with the sides of your choice!
Tips
  • You are welcome to use dried herbs (use about half the amount of fresh).
Melanie Lorick
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