These veggie kabobs are the perfect simple way to use up veggies! They have great flavor, go with anything and are delicious on the grill.
I love using the grill when the weather turns warm. These vegetable kabobs are a great addition to any summer BBQ. The best thing is that you can also cook them inside all year round!
Have you ever marinated vegetables? It really expands their flavor and makes them even more satisfying to eat! Use a variety of colors, flavors, and textures to make an impressive yet simple meal.
For the most delicious and colorful veggie kabobs, you’ll need the following ingredients:
- Yellow pepper
- Orange pepper
- Green pepper
- Red onion
- Lemon juice
- Veggie broth
How to Make Veggie Kabobs
This simple recipe is super easy to make. Here are the no sweat steps:
- Add pieces of the veggies onto a kabob skewer.
- Marinate the veggies.
We love to mix up the ways that we serve these vegetable kabobs. Try with any of the following:
Tips and tricks
Make the best ever vegetarian kabobs by following these suggestions:
- Try to cut the vegetables in a uniform size so that they cook evenly.
- Marinate for at least 15-20 minutes, up to overnight. The longer you marinate, the more flavor the kabobs will have.
- If you choose to not marinate the veggies on the skewers, you’ll need to soak the skewers so they don’t burn. Let them rest in water for 10 minutes before assembling with the marinated veggies.
- If you don’t have skewers, cook the veggies on a grill pan or a foil lined baking sheet.
- An outside grill gives the most flavor. Cook over a medium flame for 7 minutes on one side, then flip and cook another 7 minutes.
- You can also cook them on a pan or oven bake them. If you bake them I suggest baking at 400° for about 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Reheat on the stovetop, in the microwave, or in an air fryer.
Cook the kabobs over medium heat and turn halfway through to avoid burning.
Yes! Marinating adds so much flavor to the vegetables.
There are so many ways to serve kabobs. Our go-tos are rice or potatoes. They’re also great with pita bread or in wraps.
Cut the vegetables in a uniform size in large chunks, about 1/2-1 inch.
Either wood or metal skewers work best. If you don’t have any, you can cook the veggies on a grill pan or heavy duty foil.
More Vegan Summer Recipes
Whether it’s an easy meal that doesn’t require an oven, or a refreshing beverage to cool off with, these plant based meals will have you covered all Summer long:
- Watermelon Salad
- Lemon Kale Salad
- Mexican Coleslaw with Cilantro Lime Dressing
- Grilled Portobello Mushroom Burger
- Spicy Jalapeño Pineapple Margarita
- Piña Colada Smoothie
The Best Grilled Veggie Kabobs
- ½ a yellow pepper
- ½ an orange pepper
- ½ a green pepper
- ¼ a red onion
- 1 zucchini , medium sized
- 10 crimini or white mushrooms
- 10 cherry or grape tomatoes
- Mix all the marinade ingredients in a shallow dish or pan and set aside. Alternatively, you can add them to a large plastic bag and marinate that way.
- Cut peppers, onion and zucchini into large chunks. The mushrooms and tomatoes should be small enough to put on whole.
- Add pieces of the veggies onto a kabob skewer. Any combo is fine, I used about 16 pieces of veggie per kabob.
- Add the skewers to the dish/pan or the bag if using that method.
- Allow the skewers to marinate while you prepare the sides. Allow them to sit at least 15-20 minutes. You can also make this the night before and allow to marinate overnight. The longer you marinate, the more flavor the kabobs will have.
- Cook the kabobs. I like using an outside grill because it gives a lot of flavor. I cooked them over a medium flame for 7 minutes on one side, then flipped and cooked another 7 minutes.
- You can also cook them on a pan or oven bake them. If you bake them I suggest baking at 400 for about 10-15 minutes.
- Serve with sides of choice! You can also put the veggies in a wrap or pita.
- You can use any combination of peppers you want (red, yellow, orange, green), just make sure you have about 1 ½ total.
- The nutrition facts are for the vegetables I used, they will change if you use others.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.