Bring the vibrant colors and smoky flavors of summer to your table with these picture-perfect grilled vegetable kebabs. Imagine a rainbow of fresh, tender-crisp vegetables, lightly charred and glistening from a simple herb marinade that enhances their natural sweetness. These skewers are incredibly easy to make, endlessly customizable, and serve as the perfect healthy side dish or vegetarian main for any barbecue, cookout, or weeknight dinner.
Prep Time: 20 mins (includes marinating time)
Total Time: 35 mins
Servings: 6-8 skewers
Ingredients:
For the Vegetables:
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large zucchini, cut into ½-inch thick rounds
- 1 large red onion, cut into 1-inch wedges
- 8 oz cremini mushrooms, stems removed
- 1 pint cherry tomatoes
For the Balsamic Herb Marinade:
- ⅓ cup olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For Serving:
- Fresh thyme leaves, for garnish
- Flaky sea salt
Instructions:
- Soak Skewers: If you are using wooden skewers, submerge them in water for at least 30 minutes before use. This prevents them from burning on the grill.
- Chop Vegetables: Prepare all your vegetables by washing and chopping them into uniform, bite-sized pieces. This ensures they cook evenly on the grill.
- Make the Marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
- Marinate the Veggies: Add all the chopped vegetables to the bowl with the marinade. Gently toss until everything is evenly coated. Let the vegetables marinate for at least 15-20 minutes at room temperature.
- Assemble the Kebabs: Thread the marinated vegetables onto the skewers, alternating them to create a colorful pattern. Be careful not to pack the vegetables too tightly together.
- Grill to Perfection: Preheat your grill to medium-high heat. Place the kebabs on the grill grates. Cook for 8-12 minutes, turning them every few minutes, until the vegetables are tender-crisp and have beautiful char marks.
- Serve: Carefully remove the kebabs from the grill. Transfer them to a serving platter and garnish with fresh thyme leaves and a sprinkle of flaky sea salt. Serve immediately.
Recipe Notes:
- Uniform Pieces are Key: Cutting your vegetables to a similar size is the most important step for even cooking. Smaller pieces will cook faster and may burn before larger pieces are tender.
- Vegetable Variations: This recipe is a fantastic template! Feel free to use other grilling vegetables like summer squash, eggplant, corn on the cob rounds, or even pineapple chunks for a sweet and savory twist.
- No Grill? No Problem!: You can easily make these in the oven. Arrange the skewers on a baking sheet lined with parchment paper and broil on high for 5-10 minutes, turning once, until tender and lightly charred. Keep a close eye on them as broilers work quickly.
- Make it a Full Meal: Add cubes of marinated chicken, sirloin steak, shrimp, or firm tofu to the skewers to turn this delicious side into a complete meal.
- Marinating for Flavor: While 15 minutes is enough, you can marinate the vegetables for up to 2 hours in the refrigerator for an even deeper flavor.
There you have it—beautiful, delicious, and incredibly simple grilled vegetable kebabs that are bursting with summer flavor. They are sure to be the star of your next cookout or family dinner. We hope this becomes your go-to recipe for grilling season! Happy grilling!
Estimated Nutritional Information (per skewer)
Calories: 145; Protein: 3g; Fat: 10g (Saturated Fat: 1.5g); Carbohydrates: 12g; Fiber: 3g; Sugar: 7g; Sodium: 210mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
