Grilled Vegetable Kebobs

An easy and delicious way to enjoy summer fresh vegetables, these Grilled Vegetable Kebobs are a flavorful, healthy Mediterranean Diet inspired recipe.

Disclaimer – This post was originally posted to The Domestic Dietitian on June 2019, but has been updated and re-posted.

Summer Fresh Vegetables

There is no shortage of delicious, fresh, seasonal produce in the summer. Corn on the Cobb, summer squash, and vine ripened tomatoes are just a few of my favorites.

Warm summer days can call for higher temperatures, which makes these Grilled Vegetable Kebobs perfect since they are cooked on the grill. Less mess and no need to turn on the oven sounds pretty good to me.

Mediterranean Diet Inspired Recipe

Not only is this recipe a great way to increase your vegetable intake but they are seasoned with heart healthy olive oil and fresh herbs. Making it a great choice for anyone trying to follow the Mediterranean Diet.

Read More about The Mediterranean Diet here.

Grilled Vegetable Kebob Tips

I love kebobs because they are simple to make and I find that they are easier to cook on the grill. Mainly because instead of having to flip over individual vegetables, you simply flip the stick and call it a day.

Plus eating food off a stick is so much more fun!

A few of my favorite tips for cooking kebobs include –

• Cut your veggies into large, equal size pieces. This will ensure they cook at the same rate
• Marinade your veggies before placing them on the skewers
• If you are using wooden skewers, soak them in water for 10-15 minutes before using. This will lesson the risk of any wood splinters

Print Pin

Grilled Vegetable Kebobs

An easy and delicious way to enjoy summer fresh vegetables, these Grilled Vegetable Kebobs are a flavorful, healthy Mediterranean Diet inspired recipe.

Course dinner, grilling, lunch, Side Dish, vegetable

Cuisine Mediterranean

Keyword bell pepper, grilled vegetables, kebob, mediterranean diet, onion, roasted tomatoes, roasted vegetables, side dish, vegetarian, zucchini noodle

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 30 minutes minutes

Servings 6 kebobs

Author Brynn at The Domestic Dietitian

Ingredients

• 3 zucchini cut into 1/2 inch rounds
• 1 red onion peeled, cut into large chunks
• 2 bell peppers, assorted colors stems and seeds removed, cut into large squares
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 clove garlic minced
• salt and pepper

Instructions

• Place all the chopped vegables in a large bowl
• Add olive oil, oregano, basil, garlic and salt and pepper. Mix well to combine
• Cover and allow to marinade in the fridge for about 30 minutes
• If using wooden kebob skewers, soak them in water for about 10-15 minutes before using
• Thread the assortment of vegetables onto your kebob skewers, leaving room at each end to handle hte kebobs
• Place kebobs on a hot grill, for about 10-15 minutes, turning often to avoid burning
• Serve immediately, garnish with fresh herbs if desired or another drizzle of olive oil

Notes

Feel free to use whatever vegetables you like!

Looking for even more Kebob Recipes?