Best 6 Grilled Vegetable Kabobs Recipes

Grilled vegetable kabobs are a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and vegetables, and they can be easily customized to your liking. Whether you prefer your vegetables grilled, roasted, or fried, there is a grilled vegetable kabob recipe out there for you. In this article, we will explore some of the best grilled vegetable kabob recipes, as well as some tips and tricks for making the perfect kabobs.

Let's cook with our recipes!

GRILLED VEGETABLE KABOBS

Grilled Vegetable Kabobs image

Grilled kabobs of fresh vegetables.

Provided by JenniferAnn

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons Italian seasoning
1 tablespoon chopped fresh basil
1 tablespoon paprika
1 tablespoon ground black pepper
¼ cup olive oil
1 yellow squash, sliced into 8 rounds
1 zucchini, sliced into 8 rounds
12 pearl onions
2 Roma tomatoes, each sliced into quarters
4 skewers, or as needed

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g

GRILLED FRUIT AND VEGETABLE KABOBS

Grilled Fruit and Vegetable Kabobs image

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 30m

Yield 8

Number Of Ingredients 15

Ingredients

2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
½ medium red onion, diced in 1/2-inch pieces
½ medium red bell pepper, diced in 1/2-inch pieces
1 cup sliced fresh pineapple, diced in 1/2-inch pieces
1 cup cherry tomatoes
8 wooden skewers
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
½ teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

Heat grill to low, 325 degrees 350 degrees .
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
Line grill with Reynolds Wrap® Aluminum Foil.
Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
Transfer kabobs to plate to cool before serving.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g

GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS

Grilled Mediterranean Chicken Vegetable Kabobs image

Fun and tasty! A rosemary-lemon marinade gives these grilled kabobs loads of flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup lemon juice
3 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini or yellow summer squash , cut into 1-inch pieces
1 medium red onion, cut into wedges
1 lb fresh asparagus spears
1/4 cup crumbled feta cheese (1 oz)

Steps:

In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg

GRILLED BEEF AND VEGETABLE KABOBS

Grilled Beef and Vegetable Kabobs image

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Crisco® Pure Olive Oil
1-1/2 pounds boneless beef top sirloin, cut into 1-inch cubes
2 medium red onions, cut into wedges
1 each large sweet red, yellow and green peppers, cut 1-inch pieces
1 fresh pineapple, peeled and cut into chunks or 1 can (8 ounces) pineapple chunks
Crisco® Original No-Stick Cooking Spray

Steps:

In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts :

GRILLED FRUIT AND VEGETABLE KABOBS

Grilled Fruit and Vegetable Kabobs image

Provided by Nancy Fuller

Categories side-dish

Time 45m

Yield 8 skewers

Number Of Ingredients 9

Ingredients

2 large red bell peppers, cut into 2-inch pieces
1 large pineapple, peeled and cut into 2-inch pieces
1 large red onion, cut into 2-inch pieces
Olive oil, for drizzling
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cumin
Juice of 1 lime
1/2 bunch fresh cilantro chopped

Steps:

Heat a grill pan over medium-high heat.
For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.

GRILLED VEGETABLE KABOBS

GRILLED VEGETABLE KABOBS image

Planning a cook out These Kabobs go with just about anything you can cook on the grill.

Provided by Eddie Jordan

Categories Vegetables

Time 15m

Number Of Ingredients 8

Ingredients

2 zucchini, cut into 2 inch chunks
2 yellow squash cut inti 2 inch chunks
8 oz fresh mushrooms cleaned
2 red and green bell peppers cut into 2 inch chunks
2 medium red onions cut into wedges
2 ears sweet corn cut into 2 inch chunks
16 whole cherry tomatoes
8 oz teriyaki sauce

Steps:

1. Wash vegetables except mushrooms, Brush mushrooms clean. Prepare vegetables according to recipe.
2. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce.
3. Thread vegetables onto skewers. NOTE: SOAK SKEWERS IN WATER FOR AT LEAST 30 MINUTES. THIS KEEPS THE SKEWERS FROM BURNING
4. Place on grill over medium heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender

Tips:

Choose firm vegetables: Vegetables that are too soft or delicate will fall apart on the skewers. Good choices include zucchini, eggplant, peppers, mushrooms, and tomatoes.
Cut vegetables into uniform pieces: This will help them cook evenly. If your vegetables are different sizes, the smaller ones will cook faster than the larger ones.
Marinate the vegetables before grilling: This will help them absorb flavor and prevent them from drying out. You can use a simple marinade made with olive oil, herbs, and spices, or you can get creative and try something different.
Preheat your grill to medium-high heat: This will help the vegetables cook quickly and evenly. If your grill is too hot, the vegetables will burn on the outside before they have a chance to cook through.
Grill the vegetables for 8-10 minutes, turning them once or twice: The vegetables should be tender and slightly charred. If you are using wooden skewers, be sure to soak them in water for 30 minutes before grilling so they don't burn.
Serve the grilled vegetables immediately: They are best enjoyed hot off the grill.

Conclusion:

Grilled vegetable kabobs are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a summer cookout or a weeknight meal. With a little planning and preparation, you can easily create a variety of kabobs that everyone will enjoy. So next time you are looking for a new way to cook vegetables, give grilled vegetable kabobs a try. You won't be disappointed!