Grilled vegetables that are tender and flavorful with garlic, basil, oregano seasoning and olive oil. This vegetable kabob (or vegetable-skewer) recipe is quick and easy. Skewering and grilling food over a fire has been a popular method throughout history. It’s also delicious.
What vegetables are best for grilling?
Because I enjoy different textures, flavors, as well as colors, I love grilling a variety of vegetables. Sweet corn, eggplants and bell peppers are my favourite vegetables to grill. These vegetables don’t break down under high heat and they hold their shape well.
Seasoning for veggie kabobs*
When grilling, I prefer to marinate the vegetable kabobs in olive oil, garlic and basil. A small amount of sesame olive oil is also a good option, but it can add another dimension of flavor to the vegetables. Before I place the skewers on the grill, I thoroughly baste each one.
How to skewer vegetables
Metal skewers are my favorite for making veggie skewers. They are sturdy, easy to use to poke vegetables, and easy to remove grilled vegetables after they have been cooked. I love that metal skewers can be reused, which is a huge plus for me.
You can also buy bamboo skewers from your local grocery store if you don’t own metal skewers. You should soak the bamboo skewers for at least 30 minutes before grilling. Otherwise they could catch fire and burn.
How to grill vegetable skewers
Here are some tips for grilling veggie kabobs.
- Pre-heat your grill to medium heat (325°F). Your grill will burn your vegetables and cause uneven cooking if it is too hot. Learn how to properly start a charcoal charcoal grill if you are using a charcoal barbecue.
- Grilling vegetable skewers takes about 15-20 minutes. However, it is important to check your veggies at the halfway point. This will take around 7 minutes. Once they have reached grill marks, turn them.
- To prevent them burning, flip them over once you have done the first turn. After the first turn, they cook quickly.
Is grilling vegetables healthy?
For a quick and healthy side dish, grilled vegetable skewers/vegetable kabobs make a great choice. Your marinade and seasonings, as well as the type of vegetables that you grill, will have an impact on your health. It’s a healthy addition to my weekly routine, provided you don’t completely oil the vegetables.
See more:
Skewers Yakitori (Charcoal Grilled Bacon, Chicken and Veggies)
Grilled Whole Fish (Gas Grill / Charcoal Grill)
How to make Veggie Kabobs (Grilled Vegetable Skewers)
Equipment
- Tongs
- Knife and cutting board
- 12 skewers
- Barbecue grill
Ingredients
VEGETABLES
- 24 white button mushrooms
- 1 medium-sized yellow squash, cut into 1/2-inch slices
- 2 ears of corn cut into 3/4-inch slices
- 2 medium-sized Japanese eggplants, cut into 1/2 inch slices
- 1 medium-sized zucchini cut into 1/2 inch slices
- 1 red bell pepper, cut into 1×1 pieces
- 1 red onion, cut into 1×1 pieces
BASTING SAUCE
- 8 tbsp olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tsp fresh basil minced
- Optional: 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
Instructions
- Preheat your grill to 350 degrees F or medium heat.
- Clean and prep your vegetables.
- In an alternate pattern, add your vegetables to the skewers.
- Combine the ingredients for the basting sauce in a bowl and stir until well combined.
- Apply the sauce with a brush to each vegetable skewer. Continue with the rest of the skewers.
- To transfer the skewers onto the grill, use tongs so that they are perpendicular with the grill grates. This will ensure you get nice grill marks. Flip the skewers over after 10 minutes. Depending on how done you like them, cook for another 5-10 mins.
- You can check for doneness by poking the kernels of corn. If it is plump and tender, you are good to go. The mushrooms should be nicely browned but not so tender that it breaks apart.
- Serve immediately after removing the skewers.
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