Feeling like going meatless? Then these Grilled Vegetable Kebabs are an easy and tasty recipe that you can whip up indoors or outdoors in no time.
I love me some good vegetables, especially if they are grilled. That is why we absolutely cannot get over these Grilled Vegetable Kebabs.
With a tasty sauce that the vegetables marinate in it really gives them a punch of flavor without having to have any meat. We love going meatless sometimes and this is the perfect recipe for it.
Now that it is warming up outside these would be perfect to throw on the grill, or make inside when the weather is not cooperating like we show you in this recipe!
This is also a very versatile recipe and you can switch up the vegetables to any of your favorites, or you could add a meat and get a little protein if you’d like.
These are just so great and easy that they are a staple as either a main dish or a side dish to any recipe that you want, especially for a cookout.
Some of our other favorite grilled recipes we have on our site include: Sticky Grilled Chicken Wings, Herb Marinated Grilled Pork Chops and Grilled Potato Salad.
WHY THIS RECIPE WORKS:
- With a tasty marinade, they do not lack on flavor.
- You can switch up your vegetables.
- Easily double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
White button mushrooms
Red onion
Zucchini
Red bell pepper
Yellow bell pepper
Green bell pepper
Olive oil
Prepared pesto sauce, plus more for dipping
Salt
Pepper
HOW TO MAKE GRILLED VEGETABLE KEBABS:
- Soak wooden skewers in water for 20 minutes to prevent them from burning.
- Wash and chop all the vegetables into 1-inch pieces, slice the mushrooms in half lengthwise and place them in a large bowl, set aside.
- Whisk the olive oil with pesto, salt, and ground pepper. Drizzle this over the vegetables and let marinate for 30 minutes, up to overnight.
- Thread the vegetables on the skewers, leaving a place at the ends to be able to grab them.
- Preheat the grill over high heat. Grill the kabobs for 10-15 minutes or until tender, turning them over a few times. Serve with more pesto on the side for dipping.
WHY DO I NEED TO SOAK MY SKEWERS?
Since they are made of wood they can catch fire or turn really brown and become unstable, so you will want to get them wet so they will make sure that they will hold up during the cooking process.
You can also use metal skewers for this then you would not have to soak them.
CAN I USE OTHER VEGETABLES OR MEAT?
Yes absolutely, these are very versatile like I said so you can use any meat like chicken, beef or shrimp for these.
Also you can swap out any of your favorite vegetables for his recipe, use what is in season and that you find as a great pairing for the flavors.
CAN I MAKE THESE ON A GRILL?
Yes! We do them on in indoor grill pan for this recipe because we like to make these all year long but if you want to make these on an outdoor grill just cook on medium-high heat for 10-15 minutes.
These can also be made in the oven, to do that at 400 degrees F for 10-15 min, flipping halfway through or until your desired tenderness.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days. You can reheat in the microwave, oven, or a pan.
TIPS AND TRICKS:
- We do not recommend freezing these because of the water content.
- You can use any of your favorite vegetables.
- Add a meat if you’d like such as chicken, beef, or shrimp.
- These can be made on a grill pan, grill, or in the oven, see above on how to do that.
- Make sure that you soak your skewers for about 20 minutes so they do not burn.
- Easily double this recipe to serve more people.
Love veggies and can’t wait to get your grill on? These Grilled Vegetable Kebabs are exactly what you need, super easy and tasty.
If you like this recipe you might also like:
If you’ve tried these GRILLED VEGETABLE KEBABS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Grilled Vegetable Kebabs
Ingredients
- 12 white button mushrooms
- 1 red onion
- 1 small zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 tbsp olive oil
- 1 tablespoon prepared pesto sauce plus more for dipping
- ½ tsp kosher salt
- ½ ground pepper
Instructions
- Soak wooden skewers in water for 20 minutes to prevent them from burning.
- Wash and chop all the vegetables into 1-inch pieces, slice the mushrooms in half lengthwise and place them in a large bowl, set aside.
- Whisk the olive oil with pesto, salt, and ground pepper. Drizzle this over the vegetables and let marinate for 30 minutes, up to overnight.
- Thread the vegetables on the skewers, leaving a place at the ends to be able to grab them.
- Preheat the grill over high heat. Grill the kabobs for 10-15 minutes or until tender, turning them over a few times. Serve with more pesto on the side for dipping.
Nutrition
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