Veggie Kabobs (Grilled Vegetable Skewers)
Plump, juicy and flavorful vegetable skewers are within an arm’s reach with this super easy and quick healthy side dish.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 red bell pepper (cut into 1x1 pieces)
- 1 medium-sized zucchini (cut into ½ inch slices)
- 1 medium sized yellow squash (cut into ½ inch slices)
- 1 red onion ( cut into 1x1 pieces)
- 2 ears corn (cut into ¾ inch slices)
- 24 white button mushrooms
- 2 medium-sized Japanese eggplants (cut into ½ inch slices)
- 8 tbsp olive oil
- 1 tsp sesame oil (optional)
- 1 tsp garlic (minced)
- 1 tsp dried oregano
- 2 tsp fresh basil (minced)
- 1 tsp salt
- ½ tsp pepper
Instructions
- 1
Preheat your grill to medium or 350 °F.
- 2
Prep and clean your vegetables.
- 3
Add your vegetables onto the skewers in an alternating pattern.
- 4
In a bowl, combine the basting sauce ingredients and mix until fully incorporated.
- 5
Use a basting brush and apply the basting sauce over each vegetable skewer so that it soaks up all the flavorings. Repeat with all the skewers.
- 6
Use tongs to transfer the skewers on the grill so they lay perpendicular to the grill grates and you get nice grill marks later on. Close the lid and grill for about 10 minutes and flip them over. Cook for another 5-10 minutes depending on your preference for doneness.
- 7
Check for doneness by poking the corn, if it’s plump and juicy, they’re good to go. The mushrooms should be nice and browned, but not too tender where it falls apart.
- 8
Remove the skewers from the grill and serve immediately.