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These colourful, fresh veggie kabobs are perfect for throwing on the grill once you need a fast side dish. So delicious and simple!

Veggie Kabobs

Elevate your summer grilling game with this quick and simple grilled Veggie Kabob recipe, the proper side dish for anything you’re grilling. Bursting with colours and texture, the charred corn, red onion, bell pepper, zucchini, and tomatoes are finished off with BBQ sauce for extra flavor. Make them prematurely and throw them on the grill for a quick weeknight dinner or summer party. Perfect for dairy-free and gluten-free diets. For more kabob recipes, try my Grilled Chicken Pesto Kebabs, Steak Kebabs with Chimichurri, and Blackened Grilled Salmon Skewers.

In season summer vegetables don’t need much work to make their flavors shine, here I kept it easy with salt and pepper (no marinade needed!) then finish it with a little bit BBQ sauce. Quick and simple!

Veggie Kabob Ingredients

• Vegetables: Corn, red onion, yellow and red bell peppers, zucchini, cherry tomatoes
• Olive Oil Spray for the veggies
• Salt for seasoning
• Kabob Sauce: Water mixed with BBQ sauce (Buy your favorite or make homemade sauce.)

Grill Veggie Kabobs

• Skewers: Use metal skewers or bamboo skewers. If using bambo, soak skewers in water for about half-hour before threading the vegetables onto them. Soaking will prevent the sticks from burning on the grill.
• Corn: Shuck the corn and cut the small ends off the cobs. Cut each ear into six pieces for 12 total.
• Thread the Skewers: Alternate the veggies so you’ve gotten two pieces of every vegetable on each skewer.
• Season the Vegetables: Spritz the kabobs with olive oil and sprinkle with salt.
• Preheat the grill to medium-high heat.
• Sauce: Mix the BBQ sauce and water in a small bowl.

Cut Veggies for Kabobs

Kabob veggies are a well-liked alternative for grilling, and the important thing to an amazing kabab is even cooking. All of your ingredients should be cut to roughly the identical size to cook the vegetables evenly. In case your pieces are different sizes, the smaller ones could burn before the larger ones cook through. Listed here are some guidelines for preparing vegetables for kabobs:

• Bell Peppers: Remove the stem and seeds, and cut the peppers into 1- to 1 ½-inch squares. This size is large enough to not fall off the skewer but sufficiently small to cook evenly.
• Red Onions: Peel the onion and cut it into quarters.
• Zucchini or Yellow Squash: Search for medium zucchini or squash. Slice them into ½-inch rounds. Make certain they’re not too thin to stop them from getting too soft and falling off the skewer.
• Cherry or Grape Tomatoes: Leave tomatoes whole.
• Corn: Remove the husk and the silk. Cut the cobs into ½-inch to ¾-inch rounds. Skewer the corn rounds through the middle of the cob to make sure they stay on securely.

How Long to Grill Veggie Kabobs

Place the vegetable kabobs on the grill and cook for about 10 minutes, turning often until all the pieces is barely charred and tender. Brush the BBQ sauce on the veggies on the last minute of cooking and switch another time.

Cook Veggie Skewers within the Oven:

I discover a grill pan isn’t the perfect for these skewers so in case you don;t have a grill you’ll be able to broil them within the oven. Place the oven rack six inches below the heating element and cook for about 10 minutes, turning just a few times to make sure even cooking.

What to Serve with Grilled Vegetable Kabobs

These healthy veggie kabobs might be a vegetarian primary or an easy side dish. Listed here are some ideas for what to serve with them.

Store

These easy vegetable kabobs might be prepped a day or two prematurely and refrigerate in an airtight container them until you’re able to cook them.

Store Veggie Kabobs

Leftovers will last as long as 4 days within the fridge. Reheat within the microwave until warm.

Variations

• Vegetables: Try different vegetables like yellow squash, eggplant, or mushrooms.
• Tomatoes: Swap cherry tomatoes for grape.
• Sauce: For those who don’t like BBQ sauce, skip it. You might finish them off with a squeeze of fresh lemon juice.

More Grilled Vegetable Recipes You’ll Love

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Yield: 6 servings

Serving Size: 1 kabob

• If using wood skewers, soak about 1 hour.

• Cut small ends off corn and cut each into 6 pieces, to offer you 12 total.

• Arrange the skewers, alternating each veggie so you’ve gotten 2 pieces of every vegetable on each skewer. Spritz throughout with olive oil and season with salt.

• Preheat the grill to medium-high heat.

• Mix BBQ sauce and water in a small bowl.

• Place kabobs on the grill and cook, turning often until the vegetables are barely charred and tender, about 10 minutes.

• Brush the bbq sauce on the veggies, the last minute of cooking, and switch once more.

Last Step:

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Serving: 1 kabob, Calories: 105 kcal, Carbohydrates: 24 g, Protein: 3.5 g, Fat: 1 g, Saturated Fat: 0.5 g, Sodium: 239.5 mg, Fiber: 3.5 g, Sugar: 11.5 g