Easy Grilled BBQ Vegetables

BBQ Grilled Vegetables on kabobs on a white platter.

Grilled BBQ Vegetables are the perfect side for all of your summer cookouts! An easy way to cook mushrooms, peppers, and zucchini.

Prep Time20

Cook Time10

Total Time30

Servings: 2 cup servings

Calories: 120kcal

Ingredients

2 medium zucchini cut into half inch circles cut into half inch thick circles
2 medium yellow squash cut into half inch circles cut into half inch thick circles
2 red bell peppers cut in large square pieces
2 cups halved mushrooms cut in half 8 ounces
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
¼ cup BBQ sauce for glazing

Instructions

Preheat a gas grill to medium high heat for 10 minutes, (400 degrees F). Charcoal, pellet, and electric grills will work as well.
Cut your vegetables and add them to a large bowl.
Toss the vegetables in olive oil, making sure they’re coated evenly.
In a small bowl, mix together salt, black pepper, paprika, and garlic powder. Add the seasoning to the bowl with the vegetables and stir together making sure the veggies are evenly coated.
Add the seasoned vegetables to metal or wooden skewers. I like to use metal skewers but if you have wooden skewers, be sure to soak them in water for at least 10 minutes so they don't burn.
Spray the preheated grill with cooking spray or olive oil.
Place the veggie skewers on the grill and set a timer for 5 minutes. Flip the veggie skewers and glaze the cooked side in half of the bbq sauce with a heat resistant grilling brush, coating evenly. Cook for another 5 minutes and flip, coating the other side of the veggie skewers.
Remove from the heat and serve alongside your favorite grilled protein and enjoy!

Notes

Soak wooden skewers in water for at least 10 minutes before cooking so they don't burn. Metal skewers are reusable and ideal for grilling, they are a good investment for your grill.

Always add your BBQ sauce at the end of cooking so the sugars don't burn on the grill, we like to baste right at the end of the cook so the sauce has a chance to thicken up a bit.

Nutrition