Best 6 Grilled Veggie Shish Kabobs Recipes

When creating grilled veggie shish kabobs, there are endless possibilities for skewer combinations. Choose vibrant, seasonal vegetables that can withstand the heat of the grill and will hold their shape during cooking. Consider vegetables that offer a variety of colors, textures, and flavors, such as bell peppers, zucchini, red onions, cherry tomatoes, mushrooms, and corn on the cob. For a more flavorful experience, marinate the vegetables in a delectable blend of olive oil, herbs, spices, and citrus. Grill the skewers over medium heat, or even roast them in the oven, until the vegetables are tender yet still slightly firm, showcasing their vibrant flavors and colors. Remember to serve these grilled veggie shish kabobs with your favorite dipping sauces, such as tzatziki, hummus, or a zesty vinaigrette, to enhance the overall taste experience.

Here are our top 6 tried and tested 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 VEGGIE SHISH KABOBS

Grilled Veggie Shish Kabobs image

Use metal skewers so no need for soaking. With the left over veggies I made a yummy Grilled Veggie Tortellini Salad #93104.

Provided by Rita1652

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup light soy sauce
3/4 cup olive oil
1/8 cup Worcestershire sauce
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon oregano
1 1/2 teaspoons ground pepper
2 cloves crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon honey
1/4 cup pineapple juice
12 cherry tomatoes
12 slices Japanese eggplants
12 mushrooms
12 small onions
2 yellow peppers, cut in 1 inch squares
12 slices yellow squash
12 slices zucchini
12 pineapple chunks

Steps:

MARINADE: Blend all ingredients together in blender for 1/2 minute.
Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.

GRILLED VEGETABLE KEBABS

Grilled Vegetable Kebabs image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 small cremini mushrooms
1 red or orange bell pepper, cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1/2 red onion, cut into 1 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

VEGETABLE KABOBS

Vegetable Kabobs image

Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 garlic clove, peeled
1 teaspoon salt
1/3 cup olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon pepper
8 medium fresh mushrooms
2 small zucchini, cut into 1/2-inch slices
2 small onions, cut into six wedges
8 cherry tomatoes

Steps:

In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.

Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

GRILLED VEGGIE KABOBS

Grilled Veggie Kabobs image

Sizzling with flavor and low on fat! They can be made ahead and refrigerated or just make and grill right away. The new potatoes put a spin on your run-of-the-mill kabob.

Provided by Evans Mommy

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 whole mushrooms
8 small red potatoes, halved and then quartered
16 cherry tomatoes
1 bell pepper, quartered (any color)
1/2 red onion, quartered
1/3 cup Italian salad dressing

Steps:

You may also experiment with other food times such as chucks of garlic bread, Brussels sprouts, etc.
Place potatoes in a saucepan in just enough water to cover them.
Bring to a boil, reduce heat, cover and cook 5-10 minutes or just until slightly tender; drain.
Thread veggies onto four skewers and brush with salad dressing.
For enhanced flavor, allow to soak in dressing for 30 minutes or so before grilling.
Place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals.
Cover grill and cook 8-10 minutes or until veggies are tender and slightly browned, periodically brushing with additional salad dressing and turning occasionally.

Nutrition Facts : Calories 333.6, Fat 6.3, SaturatedFat 1, Sodium 350.5, Carbohydrate 62.7, Fiber 7.7, Sugar 8.7, Protein 8.6

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

Tips:

Choose firm vegetables. Softer vegetables, like zucchini, will fall apart on the skewers.
Cut vegetables into uniform pieces. This will help them cook evenly.
Marinate the vegetables. This will help them stay moist and flavorful.
Use a variety of vegetables. This will make your kabobs more colorful and flavorful.
Don't overcrowd the skewers. Leave some space between the vegetables so they can cook evenly.
Grill the kabobs over medium heat. This will prevent them from burning.
Turn the kabobs frequently. This will help them cook evenly.
Serve the kabobs with your favorite dipping sauce.

Conclusion:

Grilled veggie shish 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 make grilled veggie shish kabobs that are sure to please everyone at your table.

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