Vegetable Kabobs
These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!
With my half marathon coming up in just 51 days, this is my attempt at eating like a champ. And if all dishes were like this, I could easily give up meat and become a vegetarian tomorrow.
Plus, colorful veggies are much more fun and appealing to eat. It’s like sprinkles in savory food form.
And my apologies on the mass photography here. I got a little carried away with my rainbow veggies.
If you’re not keen on any of the vegetables included here, feel free to omit as needed. The star here is the garlic lemon marinade, a simple concoction of olive oil, fresh garlic, lemon juice and some dried herbs. It’s super simple but it’s packed with tons of flavor.
And you can either grill or roast these. I had to go with the latter since an outdoor grill is not much of an option in a small metropolitan apartment!
Still, grilled or roasted, these kabobs are easy to whip up and they’re sure to give you your daily serving of veggies. Feel free to serve them as a light lunch or as a side dish to any meal, although no one one will be paying attention to the main dish when these are on the table!
Vegetable Kabobs
Ingredients
- 2 cups cremini mushrooms
- 1 cup cherry tomatoes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 yellow zucchini, sliced into thick rounds
For the marinade
- ¼ cup olive oil
- 3 cloves garlic, pressed
- Juice of 1 lemon
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
- Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
- Place into oven and roast until tender, about 10-12 minutes.*
- Serve immediately.
Notes
Did you make this recipe?
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I haven’t made these yet, but they look delicious. How many days ahead do you think they could be prepared?
Can I add some salt or soy sauce to the marinade?
Have made these for two different BBQs and they were a hit (even among those who don’t believe in veggies at BBQs). I skewer them and put them in a gallon ziplock bag or something with a lid. The time they spend sitting in the marinade is worth it. I just flip it over occasionally so it marinates evenly. Can also just put the cut veggies and marinade in the bag and bring skewers if you want to skewer and chat with family/friends (just be careful, you will likely poke yourself often if you move too fast because they’re slippery).
I made this tonight. The only change I made was instead of Tabasco Sauce, I used Chollula. It was very tasty.
Tabasco sauce? Chollula? I do not see either in the reipe.
My husband just grilled these tonight on the BBQ and they were fabulous. Thank you.
Excellent! So flavorful and looked gorgeous on the serving platter. They grilled up beautifully (although they did take a bit more time). I served them with your gilled honey mustard chicken tenders and rice and everyone had seconds. These are going to become a summer staple in this house.
I loved these, I made them with some quinoa. Thanks for sharing your recipe with us.
These were so amazing! I wish you could see the picture we took of our skewers. Loved the lemony vinaigrette!
I tried it grilled, roasted, substituted different veggies – every time it’s my favorite part of the plate! So thankful I found this recipe! Love this site!
Oh yes! Thank you so much, first time ever doing my own kabobs.
I was looking for some veggie kabobs recipe online and found your website.
I don’t like mushrooms so I just omitted them.
So first time doing them, didn’t know if it was gonna be any good, but damn that marinade is the BOSS.
Wow, I am so positively surprised, I’m gonna make these for my parents, I love it and think they’ll love it too!
These kabobs are just so delicious. I’ve tried them in the oven and over the BBQ. Yummy both ways.
The marinade is an absolute winner. I lost this recipe and searched through quite a few before finding it again. This marinade recipe is irreplaceable!!!
So simple yet AMAZING! Thank you!
These are to die for. Scrumptious and healthy. Makes a lo. Love it
Had 11 neighbours for donner most with special dietary needs..made these kabobs (in the oven) with bbq chicken breast and tossed salad. The kabobs were the highlight with everyone. They are now on my “go to” recipe list.
So great! Thanks!
I planned on buying store-made skewers (pork or beef kabobs) for the bbq and wanted to make vegetable skewers to roast with them. I found your damn delicious veggie kabob recipe in a search. I doubled the recipe and barbecued them instead of roasting them in the oven. I’ll use the oven when the snow flies. I was being complimented on the smells in the kitchen before they hit the grill. My family loved the veggie kabobs, the flavour was subtle and complimentary to all the veggies. Most of us had seconds. My wife said to feel free to make this again soon. I made honey garlic pork skewers with the veggie kabobs but could have enjoyed a meal of the veggie kabobs alone. It’s now after supper and I have been reading more of your recipes. I will be back tomorrow for your Chinese chicken salad. Thanks for such a great site with easy to follow recipes made with easily attainable ingredients.
Thank you so much for your feedback, Glenn!
That looks great, going to fix it at my next cookout
It’ll be a hit!
This was so flavorless that even my 7 year old said it was bland.
i cooked for 17 minutes and they could have used a few minutes more.
Turned out delicious. I marinated tofu squares for about 30 minutes and added them to the skewers with the vegetables. A huge hit and easy to make.
I’ve made this recipe several times now. The kabobs are also great on the grill or skip the skewers and put the veggies in a shallow wire basket on the grill or bake the veggies loose on a foil covered baking sheet. The marinade is very flavorful and so versatile. I’ve marinated large mushrooms only and baked them for 10 minutes cap side down so they caramelized on top, then flipped them over and baked for another 5-10 minutes. I’ve marinated chicken and pork using the same recipe and grilled it. Amazing! It’s even better if you marinate the veggies and/or meat for a couple hours ahead of time. I’ve been looking for a marinade recipe that isn’t sweet or heavily salty. This one is a winner!
When placing these kabobs on the grill, should l soak the wooden skewers in water first, as l heard they can catch fire
Yes, you can absolutely do that! 🙂