Grilled Veggie Kabobs (Print Version)
Colorful grilled vegetables on skewers with balsamic marinade – a perfect summer side or light main dish for outdoor dining.
# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1.5-inch pieces
02 - 1 yellow bell pepper, cut into 1.5-inch pieces
03 - 1 zucchini, sliced into 1/2-inch rounds
04 - 1 red onion, cut into chunks
05 - 8–10 white or cremini mushrooms, stems trimmed
06 - 1 small eggplant, cut into thick half-moons (optional)
→ Marinade
07 - 1/4 cup olive oil
08 - 2 tbsp balsamic vinegar
09 - 2 cloves garlic, minced
10 - 1 tsp dried oregano
11 - 1/2 tsp smoked paprika
12 - Salt and black pepper, to taste
# How to Make It:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, paprika, salt, and pepper. Add all the cut vegetables and toss well to coat. Let marinate for at least 10 minutes while the grill preheats.
02 - Thread vegetables onto skewers, alternating colors and textures for balance. Preheat grill to medium-high. Lightly oil the grates. Grill skewers for 10–12 minutes, turning occasionally, until vegetables are tender and lightly charred.
03 - Remove from grill and serve immediately. Optionally drizzle with more balsamic or a squeeze of lemon juice before serving.
# Additional Tips::
01 -
- Ready in just 30 minutes from prep to plate
- Customizable with whatever vegetables you have on hand
- Naturally vegan and gluten-free without sacrificing flavor
- Makes vegetables the star of your meal with minimal effort
02 -
- The slight char from grilling creates natural sweetness in the vegetables
- These kabobs provide 4g of fiber per serving
- The recipe is endlessly customizable based on seasonal vegetables