Grilled Vegetable Skewers

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Grilled Vegetable Kabobs with zucchini, mushrooms, summer squash, bell pepper, and red onion in a lemon and garlic marinade are the perfect grilled side dish.

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These vegetable skewers cooked on the grill are easy to make, full of fresh flavors, and a summer favorite. Make the kabobs with all different vegetables, the garlic and herb marinade tastes great with everything. Throw some Pesto Chicken or Grilled Salmon on the side, and dinner is ready. 

If there is one thing you make on the grill this summer, it should be these vegetable kabobs. Made with a combination of zucchini, summer squash, button mushrooms, bell peppers, and red onions - these are the perfect healthy and flavor packed side dish. 

The key to making a really delicious vegetable skewer on the grill is adding flavor to the vegetables. To do that, I always marinate the vegetables in a combination of olive oil, vinegar, fresh herbs, and spices before placing them on the grill. Additionally, I love to add fresh garlic and Dijon mustard to the mix to really kick up the flavors. Almost any marinade or dressing will work, just make sure to add flavor. 

If you don't have time to marinate the grilled veggies, add the flavor after they are grilled. Drizzle the veggie kabobs with your favorite salad dressing, marinade, pesto, or vinegar. Sprinkle on some fresh herbs, Parmesan cheese, or a good squeeze of citrus. I even love these brushed with some barbecue sauce. 

Grilled vegetable kabobs in a bowl with olive oil, lemon, fresh herbs, garlic, and Dijon mustard.

Recipe Ideas and Variations

This is basically a blueprint for making grilled vegetable kabobs. Once you have the basic recipe mastered, you can switch up the flavors and try all different combinations of vegetables and seasoning. Here are some favorites: 

  • If you are making a summer classic like barbecue chicken, marinate the vegetables in the barbecue sauce to add that sweet and smoky flavors to the vegetables. Then brush the kabobs with barbecue sauce before grilling.
  • For a spicy kick, consider marinating the kabobs and then adding a dry rub like this fajita seasoning or Cajun seasoning. Normally when I do this, I leave off the fresh herbs so there aren't too many competing flavors. 
  • Experiment with different vegetables to change up the flavor. I love adding potatoes, sweet potatoes, butternut squash, and corn. Just make sure to cook them until just tender first.  You could also try cabbage, eggplant, cauliflower, broccoli, Brussels sprouts, or asparagus.
  • Add some sweetness with fruit by adding pineapple, peaches, plums, or even lemon and lime slices. 
  • For a really easy option, marinate the vegetables in some homemade or store-bought pesto and then drizzle some extra on top before serving. 
  • These kabobs are very versatile and can work with all different herbs and spices. Get creative and try curry powder, Italian seasoning, lemon pepper, taco seasoning, and any other spices and seasoning blends you enjoy. 

What are the best vegetables for kabobs?

Almost any vegetable can be used for grilled vegetable skewers, but you want to choose items that cook relatively quickly and in the same amount of time. That ensures that you don't have some vegetables that are still raw and crunchy while others are on the verge of overcooking. Here are my favorite vegetables to use for kabobs:

  • Zucchini and summer squash
  • Any type of onion, although I prefer red onions or Vidalia onions for their sweetness
  • Any type of mushrooms, cut larger mushrooms in half or quarters
  • Bell peppers
  • Cherry or grape tomatoes
  • Baby potatoes, red potatoes, and sweet potatoes (parboil them first or microwave them until just soft)
  • Corn on the cob, cut down into smaller pieces
  • Large carrot slices (cook until just tender first)
  • Butternut squash (cook until just tender first)
  • Cabbage
  • Broccoli and cauliflower

What to serve with grilled vegetable skewers?

For an easy meal, I like to make my entire dinner on the grill when I make veggie kabobs so I am not cooking both inside and outside. Here are some grilled proteins that I love to cook on the side:

Theading vegetable skewers for the grill with mushrooms, zucchini, red onion, and bell peppers.

Can I add protein to these veggie kabobs?

These kabobs work great with protein as well. Consider marinating some chicken breasts, chicken thighs, or tofu to the skewers as well. They can be marinated right alongside the vegetables and then threaded onto the kabobs. Make sure to cut the protein into smaller chunks so that it will cook in the same amount of time as the vegetables. 

Another option is to make chicken, pork, steak, shrimp, or tofu skewers on the side so you have better control of the cooking times.  

How to add potatoes and/corn to vegetable skewers?

If you want to make vegetable skewers on the grill with potatoes, they need to be cooked slightly beforehand. Boil them or you can quickly microwave them until they are fork tender. Baby potatoes are my favorite option since the skin ensures they won't fall apart on the kabob. 

For corn, make sure to cut the corn on the cob down into smaller pieces. Then carefully thread it on the skewer. It will cook in the same amount of time as the other vegetables. 

More Grilled Vegetable Recipes

The Recipe
Grilled vegetable skewers with red onion, bell pepper, zucchini, summer squash, and mushrooms on wooden skewers.

Grilled Vegetable Skewers

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  • 2 zucchini, cut into half moons
  • 2 summer squash, cut into half moons
  • 1 red onion, cut into bite sized pieces
  • 1 red bell pepper, cut into bite sized pieces
  • 1 yellow bell pepper, cut into bite sized pieces
  • 16 button mushrooms, whole or halved depending on size
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 2 garlic cloves, minced
  • 1/4 cup fresh herbs, chopped
  • Salt and pepper

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Soak around 8 wooden skewers in water for 15-30 minutes to prevent burning. Mix together the balsamic vinegar, olive oil, lemon juice, mustard, garlic cloves, fresh herbs, salt, and pepper. Toss with the chopped vegetables. Let sit for 15 minutes for the vegetables to soak up some of the flavors from the marinade.

Chopped zucchini, summer squash, mushrooms, bell peppers, and red onions in a bowl with olive oil, vinegar, and herbs,

Thread the vegetables onto the skewers.

A hand threading the vegetables onto wooden skewers.

Grill for 6-8 minutes and then flip and continue to cook for 4-6 minutes until vegetables are lightly charred and cooked through. For more char, turn the vegetables every 3-4 minutes to cook on all four sides.

Vegetable kabobs on a charcoal grill with grass in the background.

Finish with an extra drizzle of olive oil and vinegar if desired. Top with extra fresh herbs if desired. Season with salt and pepper if needed.

Grilled vegetable skewers on a wire rack and a plate with fresh herbs.
Nutritional Facts
Serving Size: 2-3 skewers
Amount Per Serving
Calories 162
Calories from Fat 73
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 87mg
Total Carbohydrate 19g
Dietary Fiber 5g
Sugars 13g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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