Cook even your side dishes out of doors this summer with these tasty, quick-and-easy Grilled Vegetable Kabobs.
Summer hasn’t quite arrived in San Diego. But, I know it will. And when it does. Well, I won’t be able to stand the heat in the kitchen.
I well remember one summer night when I stirred a pot of spaghetti with one hand and a pot of meatballs and sauce in the other, while cornbread cooked in the oven at my feet. I was acutely reminded of the beauty of cooking outdoors. And shook my head at the bozo who planned a hot meal cooked inside on a hot summer night.
Pro tip – make your meal plans to accommodate the weather. And an even more pro trip – make your summer meals EASY. These Grilled Vegetable Kabobs are just such a dish to prepare during the summer months.
Kids may balk at the idea of vegetables, but eating food off a stick is always cool. These Grilled Vegetable Kabobs make great use of the garden bounty and fresh produce sales that you have at your disposal this summer.
Not only are these vegetable skewers quick and easy to prepare, but they are also very make-ahead, meaning that you can prepare them in the cool of the day and store them in the fridge until you’re ready to cook — outside.
Want to make your meal planning and prepping even easier? Grab this free printable meal plan that includes these Grilled Vegetable Kabobs.
You can use any vegetables you like, just make sure that they are veggies that will cook in about the same amount of time. If you decide to add a longer cooking vegetable, like a potato, it will need to be parbaked or parboiled before you add it to the skewer.
Prep all your vegetables in advance to make threading a quick and easy process. I used two kinds of bell peppers, two kinds of summer squash, and brown mushrooms. Clean and trim your vegetables and cut them into uniform sizes.
These are the skewers I use.
You could also use chunks of onion, cherry tomatoes, peas in edible pods, and precooked carrots or potatoes. Brushing the vegetables with a seasoned olive oil will help keep them moist and add a bit of flavor to the dish.
Serve your cooked vegetables with grilled meat and rice from the rice cooker or instant pot for a quick, easy, and low-sweat meal.
Grilled Vegetable Kabobs
- 1 red bell pepper cored and cut into uniform pieces
- 1 green bell pepper cored and cut into uniform pieces
- 1 zucchini sliced into ¼-inch slices
- 1 yellow squash sliced into ¼-inch slices
- 8 oz mushrooms trimmed
- ¼ cup olive oil
- black pepper
- Thread the vegetables onto metal skewers, alternating the vegetables to create a pretty pattern.
- In a small bowl, combine the olive oil and season it to taste with salt and pepper.
- Brush the vegetable skewers with the seasoned oil.
- Cook the kabobs over a hot grill, about ten minutes, turning occasionally and brushing with more oil as needed.
- Cook the kabobs until the vegetables are tender.
Originally published July 7, 2011. Updated May 14, 2017.