These healthy grilled Vegetable Kebabs are the best way to cook your veggies! Paleo/Whole30, easy to make + delicious – get ready to fire up your grill!
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These are the BEST grilled vegetable kebabs you will ever make.
There, I said it. It’s a bold statement, I know.. but you know what, I’m sticking to it.
I’ve made these balsamic grilled vegetable kebabs pretty much every week since it’s been warm enough to grill outside, and I’m still not sick of them.
They’re flavorful, ridiculously simple, and are a fun way to eat your veggies. Plus, they’re paleo, whole30, vegan/vegetarian – anyone can enjoy them!
If you’re looking for other grilling recipes – check out these 25 Healthy Grilling Recipes!
I’ve always been intimidated by grilling veggies/making kebabs – but I promise that these are super easy to make, and even the most novice griller can handle it. (And if you don’t have a grill, don’t worry – I included instructions for the oven too)
If you’re wondering just how simple they are to make, let me show you.
Ingredients for Vegetable Kebabs
I make my vegetable kebabs with:
How to make Vegetable Kebabs
Making vegetable kebabs is NOT difficult at all.
- Prep your veggies (more info on how to cut your veggies below).
- Once your veggies are cut, mix together your marinade.
- Combine marinade/veggies in a bag or a bowl.
- Let the veggies marinate (patience is key here!). Skewer those babies up (I love these metal skewers) then.. it’s grilling time!
Once they’re done, try not to eat them all in one sitting (I’m serious, they’re that good).
All joking aside though, these veggies are awesome for meal prepping, and they go well with pretty much any form of protein/other side dish!
Best Vegetables for Grilling
Mushrooms, onions, peppers and zucchini are my favorite veggies for grilling, but you can also try tomatoes, corn (cut in small chunks) or eggplant.
Worst Vegetables for Grilling: We don’t recommend grilling lettuce, potatoes, or carrots. They do not cook well.
How do you cut vegetables for kebabs?
Every veggie is different, but here’s what we recommend
Zucchini – Zucchini can easily fall apart so we recommend keeping them in circles, about 1 inch thick.
Mushrooms – Similar to zucchini, mushrooms are soft and apt to break. We recommend keeping them whole.
Onions – Onions are tricky for grilling. We recommend cutting your onion in half, and then cutting in segments. No matter how you cut them, they are a little tough to get them to stay on the skewer
Peppers – We cut our peppers in 1.5 inch square cubes. Make sure to get rid of the tops/centers before cutting/skewering.
You can also use eggplant (cut like a zucchini) or whole cherry tomatoes. Some people also like to add corn to their skewers. We find this to be a little difficult, but you can cut the corn in 2-3 inch segments and add them to the skewers.
How long should you marinate vegetable before grilling?
20 minutes is the least amount of time you should marinate your vegetables before grilling. We like to marinate ours for up to 24 hours for maximum flavor. Anything past 24 hours might leave you with mushy veggies!
Tips for the best vegetable skewers
- Allow the vegetables to marinate! This is a simple step that ads SO much flavor. Vegetables soak up marinades relatively quick, so 20 minutes is enough, but up to an hour is even better.
- Make sure to use medium heat – High heat will leave your veggies a charred mess – you’re better off with medium heat so they cook evenly!
- If using wooden skewers, soak ahead – This will prevent the skewers from burning/catching on fire. Honestly though, I don’t think wooden skewers are the best for grilling.. I use these metal skewers.
Best skewers for grilling:
Metal skewers are definitely better for grilling because you don’t have to worry about them burning or catching fire. (Or leaving little flecks of wood in/near your food!)
I think these metal skewers from amazon are the best for grilling. They’re reasonably priced and have held up great for us. We pop them right in the dishwasher after using!
If you need to use wooden skewers, these are a good option.
Other marinades you can use on vegetable kebabs:
There is really no wrong marinade for vegetable kebabs! This Healthy Lemon Basil Vinaigrette makes a delicious marinade, or you can even cheat and use a store bought dressing (look for one with cleaner ingredients and no added sugars).
Another one of my favorite marinades to use on veggies is the marinade from this Healthy Maple Mustard Chicken recipe!
Substitutions for this kebab recipe:
These kebabs are pretty versatile!
Marinade – You can adjust the marinade on this if you’d like. See above for some ideas
Spices – You can use different herbs/spices in the marinade. Try swapping basil for thyme or rosemary!
Vegetables – Other veggies work great with this recipe. You can try cherry tomatoes, corn, or eggplant!
Baking in oven: If you don’t have a grill you can bake these at 400 for 10-15 minutes, until vegetables are tender.
WW Freestyle Note: Since the oil is mostly for a marinade, I only counted the points for the oil the veggies were cooked in
There you have it friends! Fire up your grill and get ready to eat ALL the veggies! This recipe is one that you’re going to want to make over and over again!
Vegetable Kebab FAQ
Yes, you should marinate your vegetables, especially if you’re grilling them. It adds a ton of flavor!
To avoid burning vegetables, cook them low and slow over medium high heat. Try to avoid cooking them on very high heat and using sugar in the marinade.
Every vegetable is different when cutting for kebabs. I like to leave mushrooms whole. For onions and peppers you’ll need to keep the pieces about 1.5 inches. For zucchini you’ll want to cut in 1 inch thick circles.
To cut a red onion for kabobs, slice in half. Then slice in 1.5 inch thick slices.
Storing Vegetable Kebabs
Storing: You can store these vegetable kebabs in your refrigerator for up to 4 days. Reheat them in the microwave, toaster oven, or in a hot pan.
Freezing: We do not recommend freezing these vegetable kebabs.
Serving: We prefer to eat these veggies warm off the grill, but you can also serve them cold.
Healthy grilling recipes to serve these vegetable kabobs with:
We loooove to grill. Here are some of our favorite recipes that go really well with vegetable kabobs!
- Healthy Maple Mustard Chicken (grill it instead of baking it)
- Balsamic Grilled Chicken
- Healthy Crockpot Pulled Pork
- Balsamic Mushrooms
- Chili Lime Shrimp
- Any of these Healthy Grilling Recipes
- 2 cups mushrooms whole – about 4 oz
- 2 cups zucchini cut in 1 inch circles – about 2 squash
- 2 cups peppers cut in 1.5 inch squares – about 2 peppers
- 2 cups onions cut in 1 inch segments – about 2 small onions
- Wash/chop vegetables.
- In a bowl, whisk together marinade.
- In a large bowl, or plastic bag combine vegetables/marinade. Allow the marinade to sit for at least 10 minutes (one hour is best).
- While vegetables marinate, heat grill to 375 (medium/high).
- Once vegetables have marinated – add them to skewers.
- Place skewers on heated grill for 9-10 minutes. Flip and cook for an additional 5-6 minutes.
- Note: If you don’t have a grill you can bake these at 400 for 10-15 minutes, until vegetables are tender.
- Marinade – You can adjust the marinade on this if you’d like. See above for some ideas
- Spices – You can use different herbs/spices in the marinade. Try swapping basil for thyme or rosemary!
- Oil – You can use avocado oil instead of olive oil in this recipe if you’d like.
- Vegetables – Other veggies work great with this recipe. You can try cherry tomatoes, corn, or eggplant!
- Baking in oven: If you don’t have a grill you can bake these at 400 for 10-15 minutes, until vegetables are tender.
- WW Freestyle Note: Since the oil is mostly for a marinade, I only counted the points for the oil the veggies were cooked in