Description
Celebrate summer with these vibrant grilled veggie kabobs made with fresh vegetables, perfect for gatherings and barbecues.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 zucchini, sliced into 1/3 inch slices
- 2 bell peppers, sliced into 1-inch pieces
- 1 onion, quartered into 1-inch chunks
- 15-20 cherry tomatoes
- 1 ear of corn on the cob, cut into 1-inch rounds
- 10 mushrooms, cleaned and stems trimmed
Instructions
- In a large mixing bowl, combine olive oil, garlic powder, oregano, salt, and ground black pepper. Whisk until well blended.
- Wash and dry all your vegetables thoroughly.
- Add all the prepared vegetables into the bowl with the marinade, tossing gently to coat evenly. Let sit for at least 15 minutes.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- Thread the vegetables onto the skewers, alternating zucchini, bell pepper, onion, cherry tomato, corn, and mushrooms.
- Heat your grill to medium-high heat, about 400°F (200°C).
- Place the kabobs on the grill, cooking for 10-12 minutes and turning every 3-4 minutes.
- Remove from the grill and let rest for a couple of minutes before serving hot.
Notes
Experiment with different vegetables for added flavor. Pair with dips like hummus or tzatziki for extra taste.
