Grilled Veggie Kabobs

5 from 2 votes

Discover the joy of grilling veggie kabobs. Fresh veggies, zippy marinade, and smoky flavors make for a perfect summer meal.

Prep Time15

Cook Time20

Marinate Veggies2

Course: Dinner, Main Course, Side Dish

Cuisine: American

Keyword: Acorn, Grill, Kabobs, Vegetarian

Servings: Servings

Calories: 310kcal

Author: Belly Laugh Living

2 Small Summer Squash
2 Small Zucchini
½ Purple Onion
1 Red Sweet pepper (Can use any Sweet Pepper - Green, red, yellow, or orange pepper)
1 Orange Sweet Pepper
2 Jalapeños Optional - Only if you want some spice
12 ounces Mushrooms We used white mushrooms and Bella mushrooms

Cut Summer Squash, Zucchini, Purple Onion, Red Pepper, Orange Pepper, and Jalapeno (if using) into one-inch pieces.
Mix together dry spices
Mix together the marinade. (spices, olive oil, apple cider vinegar, and water). If you don't want to make homemade marinade use low-fat Italian dressing.
Place the veggies into a storage bag (You can skewer veggies at this point if you're marinating in a casserole dish.)
Pour the marinade over the veggies.
Make sure the veggies are completely covered with the marinade. Marinate for at least two hours up to overnight.
If using wooden skewers, soak them in water for at least 30 minutes
Skewer the veggies.
Place veggies on the grill and cook until tender. Start to grill directly over the fire and then move them to the edges and cook until veggies become tender.
When turning the veggies on the grill. Turn them with tongs. Don't try to turn it with the skewer.
When veggies are soft and tender the way you want, remove them from the grill. They will cook for a few additional minutes after being removed from the grill.
Enjoy with your favorite sauce. We used Tzatziki sauce.