Grilled Veggie Kabobs

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

These delicious vegetable kabob skewers are a great summer meal idea. Make them on the grill or in the oven!

Veggie kabobs are the perfect meal in the summer. First of all – it’s so easy to make! The prep time is dedicated to slicing the vegetables and putting them on the skewers. That’s pretty much it!

If you’re looking for an easy meal idea to make together with family or friends – this is it! You can delegate the chopping up of veggies to one person or two and someone else can start loading the skewers! And someone else can be responsible for grilling!

I love that the vegetable kabobs turn into a fun family or friend cooking activity where everyone feels like they’ve contributed and helped with cooking.

To make these veggie kabobs, I decided to go with zucchinis – because they’re available all summer long! It’s always a great idea to use what’s in season – it’s cheap and environmentally friendly 😊

Other vegetables I decided to go with are mushrooms because I mean they’re always yummy! Plus, they add that ‘meaty’ texture. The other veggies are bell peppers and onions. Onions are a must in any grilling event, so don’t skip those, please.

Some helpful tips:

1. Put ‘heavier’ veggies on the bottom of the skewer. This will make it easier to turn the skewers when they’re on the grill.
2. Leave some space between the veggies on the skewer. This will help ensure each piece is cooked properly.
3. Don’t overpack the skewers. Leave some space on the top. If you pack vegetables all the way to the top of the skewer, they will most likely fall off on the grill! #guiltofthat

Print

Grilled Vegetable Kabobs

Prep Time

10 mins

Cook Time

15 mins

 

These delicious vegetable kabob skewers are a great summer meal idea. Make them on the grill or
in the oven!

Course: Main Course

Cuisine: American

Keyword: kabob, skewer

Servings: 8

Author: Simple Fit Vegan

Ingredients

• 2 zucchinis
• 2 red, yellow, or orange bell peppers
• 1 medium white or yellow onion
• 1 cup cremini mushrooms
• 1 tbsp olive oil or oil of choice
• salt and pepper
• 2 ears of corn in husk
• metal or wooden skewers

Instructions

1. Cut zucchini, bell peppers, and onion into 1-inch slices.
2. Start putting vegetables, except for corn, onto skewers. Alternate vegetables so that each skewer has a variety of vegetables. Tip: to make turning skewers during grilling easier, put “heavier” vegetable slices towards the bottom (onions and zucchinand “lighter” vegetables towards the top (bell peppers and mushrooms).
3. Put each skewer on a large dish and drizzle olive oil on top of vegetables. Sprinkle with salt and pepper.
4. Put skewers on a fire grill and cook for 5-15 minutes on each side turning every 2-3 every minutes to ensure vegetables do not get burned.
5. Grill corn at the same time as the skewers, turning every 3-4 minutes.

6. *If using the oven, place skewers and corn on a lined baking sheet and bake for 20 minutes at 400 F / 200 C.

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!