Grilled Veggie Kabobs Recipe

Grilled veggie kabobs are great to prepare for so many different reasons. Not only do they provide you with more than your daily serving of veggies with each kabob, but they're also incredibly delicious. Really, what's not to love? There's just something about grilled veggies that is undeniably tasty. If you're a vegetarian, this recipe could be a great main course. Veggie skewers would also go well as a side with a grilled protein or fish. Honestly, the possibilities are endless.

The Spruce Eats reported that shish kebabs come from the Middle East. The words translate to "skewer" and "roast meat." While kabobs are popular with meats like chicken and steak, many people also enjoy preparing them with just veggies. Recipe developer Susan Olayinka came up with this veggie-filled recipe you'll likely want to prepare time and time again. "I love anything vegetables and anything grilled, so this recipe is a win-win for me," she raves. "I love that you get variety in every bite." 

If your mouth is already watering, we can relate. Keep reading to find out how to make your new favorite side dish.

To kick things off, make a grocery list to see what you have at home and what you need to pick up at the grocery store. For starters, grab corn on the cob and zucchini. You will also need a few more veggies, including red onions, button mushrooms, bell peppers, and tomatoes.

The remaining items are frequently used when cooking, and you may likely have them at home already. These include: extra-virgin olive oil, salt, oregano, and black pepper. Now, we can get started on putting together these colorful, tasty gems. 

Of course, you will need a grill for this recipe, which gives the veggies a slightly different taste than roasting them in the oven. Turn on your grill, and let it preheat. In the meantime, take out a chopping board, and slice the veggies.

First, slice the corn into four equal parts, making eight pieces total. Then, set it aside. Now, grab the zucchini, and slice them into ½-inch disks, Then, set them aside. Next, cut the onions into quarters, and then take the stems off the mushrooms, and put them to the side. Last but not least, chop the bell pepper into bite-sized pieces.

Grab a small mixing bowl that's big enough to fit your olive oil and spices. Then, add in extra-virgin olive oil, salt, oregano, and black pepper. Take a small spoon, and give the mixture a few big stirs to combine all of the ingredients together. The pepper, salt, and oregano will give the veggies some great flavor, and the olive oil will help the veggies cook on the grill.

Now it's time to assemble the skewers. Don't worry, because the process is super simple — especially now that you've chopped all your veggies. 

Grab the skewer sticks, and place a quarter of red onion on first. Slide it all the way down to the bottom of the skewer. Next, add a slice of zucchini, followed by one mushroom, and then a cherry tomato. All of the items should have been pre-sliced, aside from the cherry tomatoes, which go on the skewer whole.

Next, put on another slice of zucchini, followed by a piece of corn, then a mushroom, and a quarter of red onion. The last part of the skewer should be a piece of yellow pepper.

Repeat this process with the remainder of the veggies. In the end, you should have eight skewers total.

Once you've loaded all of the vegetables on the skewers, get a pastry brush, and dip it in your oil mixture. Brush all of the sides of the skewers, and then set them aside.

By now, your grill should be nice and hot. Place the skewers on the grill, and then cook them for about three minutes on each side. Depending on the size of your grill, you may need to cook a little shorter or a little longer. After about six minutes total, the skewers should be done. "The vegetables raw are quite firm, so when they are done, they will be a bit more softer," Olayinka notes. 

Once the skewers have finished cooking, take them off of the grill. These are best when served immediately. "[These are] best consumed [on the same] day to get that crispy barbecue taste. I would say any time after, [and they would] be quite soggy," Olayinka says.

They obviously would go well as a side to any protein, including steak or chicken. If you're a vegetarian, this would also be a solid main course. Obviously, leftovers would not be as good, and they are not suggested. You can make some rice as a great side, for an absolutely delicious dinner.

Now there's only one thing left to do — enjoy!