Vegetable Kebabs
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These healthy grilled Vegetable Kebabs are the best way to cook your veggies! 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.
It’s a bold statement.. but after making these balsamic grilled vegetable kebabs nearly every week since it’s been warm enough to grill outside, I’m still not tired of them—and I bet you won’t be either!
They’re incredibly flavorful, easy to make, and such a fun way to enjoy your veggies.
Even if grilling intimidates you, don’t worry! These veggie kebabs are easy even for a novice griller. And if you don’t have a grill, I’ve got you covered with oven instructions too!
Tyler’s 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 quickly, 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.
If you’re looking for other grilling recipes – check out these 25 Healthy Grilling Recipes!
Ingredients
It will also be helpful to have metal skewers – they’re better than wooden because they don’t split!
Substitutions
Marinade – You can adjust the marinade on this if you’d like. See below for some ideas
Spices – You can use different herbs/spices in the marinade. Try swapping basil for thyme or rosemary! We also love BBQ Grilled Veggies.
Oil – You can use avocado oil instead of olive oil in this recipe if you’d like.
Best Vegetables for Grilling: Mushrooms, onions, peppers, and zucchini are my favorite veggies for grilling, but you can also try cherry tomatoes, corn (cut in small chunks), or eggplant. It’s also good with pineapple- check out these Pineapple Chicken Kebabs!
Worst Vegetables for Grilling: We don’t recommend grilling lettuce, potatoes, or carrots. They do not cook well.
Baking in oven: If you don’t have a grill, you can bake these at 400° for 10-15 minutes, until the vegetables are tender.
No skewers? No problem!: Try these grilled veggies in foil.
How to make Vegetable Kebabs
- Prep your veggies (more info on how to cut your veggies below).
- Once your veggies are cut, mix your marinade.
- Combine marinade/veggies in a bag or a bowl.
- Let the veggies marinate (patience is key here!). Skewer them (I love these metal skewers) then.. It’s grilling time!
How do you cut vegetables for kebabs?
Every veggie is different, but here’s what we recommend for cutting vegetables for kebabs:
- 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 it into segments. No matter how you cut them, they are a little tough to get to stay on the skewer
- Peppers – We cut our peppers into 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!
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!)
We 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:
There is really no wrong marinade for Vegetable Kabobs! This Lemon Basil Vinaigrette, Healthy Maple Mustard Chicken, or Creamy Balsamic Dressing each make a delicious marinade, or you can even cheat and use a store bought dressing (look for one with cleaner ingredients and no added sugars).
Any of these Healthy Salmon Marinades or Healthy Chicken Marinades will also work – just double the recipes!
What to serve with Vegetable Kebabs:
These veggie kebabs are perfect for meal prepping, and they pair well with pretty much any form of protein/other side dish! Here are some things you can serve them with:
- Corn Tomato Avocado Salad
- Mediterranean Quinoa Salad
- Balsamic Mushrooms
- Greek Shredded Chicken
- Pineapple Grilled Chicken
- Balsamic Grilled Chicken
- Grilled Chicken Thighs
- Tahini Lemon Dressing drizzled on top
Storage
Storing: You can store these veggie 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.
Other healthy grilling recipes:
Looking for other grilling recipes? Check out these 40+ Healthy Grilling Recipes. Click here to grab our free healthy grilling cookbook.
Vegetable Kebabs
Ingredients
- 2 cups mushrooms whole – about 4 oz
- 2 cups zucchini cut in 1 inch circles – about 2 squash
- 2 cups bell peppers cut in 1.5 inch squares – about 2 peppers
- 2 cups onions cut in 1 inch segments – about 2 small onions
Marinade
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
Instructions
- 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.
Video
Notes
- 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.
I followed the recipe exactly as written and it was fantastic! So easy and really tasty. Thank you!
Love this recipe for grilling season. I marinated zucchini, summer squash, mushrooms and eggplant and then we grilled them in a grill basket. Such good flavor from the marinade! I can’t wait to try other vegetables.
These came out so good. The marinade really infused into the veggies and they were so flavorful!! Quick to prep and reheat great.
So glad you liked them, Katie! Thanks!
Made this yesterday for 4th of July celebration. Everyone loved it.
Thank you so much, Nancy!
How many kebabs does a recipe for 4 make?
It makes 4-6 kebabs. It will depend on the size of your skewers. The recipe yields roughly 4 2 cup servings
Wonderful marinade! My entire family (including the 7 year old) loved the veggie kabobs. I paired them with yellow rice and falafel. So good! Thank you!
So happy you liked them, Marsha! Thank you so much!
Super yummy grilled veggies! I have done these now both on the grill on skewers as well as in my cast-iron skillet for a nice little char. And both ways they have turned out yummy. I love balsamic vinegar and this recipe didn’t disappoint! Also as a side note – I have done 2 marinating times…one was literally about 2-3 hours and the other was overnight. Again, both good!!!! The overnight was just more pronounced balsamic flavor 🙂 Going into permanent rotation for all year round!
So glad you liked them, Kelly! Thank you!
How many weight watcher points are these?
2 on blue. You can put the ingredients in your app for points for other plans. Since the oil is mostly for a marinade, I only counted a portion of the points for the oil the veggies were cooked in.
Delicious marinade for your grilled vegetables! Tasty and healthy! Thanks for the idea!
Thank you so much, Renee! Glad you liked the kebabs!
I love this recipe! So clean and fresh… i added some Italian herbs and just love it! Thank you
So glad you liked them, Erica!
I didn’t have peppers but used the remaining suggested veggies. The mix of flavors were delicious! Simple and satisfying. Will definitely be making again!
So glad you liked them, Bekcy! Thanks so much!
Although I’ve been following for awhile…This was the 1st recipe I actually made and it did not disappoint! Super easy. Soooo tasty. And the leftovers might possibly have been even better the next day. I can’t wait to make again!!! Would be perfect for meal prep!
So glad you liked them, Angie! This recipe is our go to summer meal prep. I just made a huge batch yesterday to have for the week ahead!
Love grilling up these veggies all summer. Even my kids pick out some of them and eat them!! Very easy to throw together which is ALWAYS a plus.
Thanks, Christine! I really appreciate it!
Made these in the oven because I didn’t feel like grilling. SO DELICIOUS! I could have easily eaten the whole tray of vegetables by myself! Make these! You will not be disappointed! I will never roast veggies without this marinade on them again!
Thanks, Diane! I often find myself eating them right off the grill, LOL! THey’re my favorite way to cook veggies!
Y’all this marinade is SO simple and SO delicious. The flavor isn’t super overpowering so it will go with pretty much anything you want to pair it with. I baked a huge batch of veggies to have with different meals throughout the week so all I’ll have to actually cook is whatever protein I want that day and it’ll make dinnertime a much faster process
Yay!! I’m so glad you liked it! I totally agree that they’re perfect with any type of protein and great for meal prepping 🙂
I have definitely made a lot of marinades and this was the best ever! I used eggplant instead of zucchini and it was delicious. Looking forward to testing out the balsamic chicken marinade this week!
Thank you so much, Karen! I’m going to have to try this with eggplant – that sounds delicious!
Can I do the marinade and let veggies sit in it for longer than an hour???
Hi Kelly – Yes, you totally can. I just wouldn’t marinate for more than 2 hours because the mushrooms/zucchini might get a little soggy. Let me know if you try it!!
In the section above it says you can marinate for 24 hours. Can you explain why you’re only saying 2 hours down here?
There’s nothing to really explain! Per the post, you can marinate them for up to 24 hours. Anything past that and they might get mushy. At a minimum- 10-20 minutes in the marinade will give you flavor. One hour is ideal.
I made these last night- delicious!!!!
So glad you liked them, Jennifer!!
Made these veggie kabobs except added meat. They were so good. 5 out of 5 good.
Love hearing that Lori! Makes me so happy!
Made these last night after you posted on Instagram about them. So yummy! And easy too!
So glad you liked them Sarah!! They’re one of my favorite things to grill!
Love this recipe!! So easy to make & soooo delicious! I have made it on the grill & even tried it in the oven. Both methods bring out all the flavors of the marinade.
Thank you so much!