Vegetable Kabobs

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September 9, 2019

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These grilled vegetable kabobs only take 25 minutes and make for a healthy side dish to any meal. Ideal for barbecues, picnics or family events.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins


1. Wash and chop the veggies into small pieces to ensure they cook evenly. Depending on the size of veggies, you may need more or less.

2. Skewer the vegetables, alternating between mushrooms, red onion, zucchini, cherry tomatoes and yellow bell pepper.

3. You can cook the vegetable kabobs on a griddle with a little bit of extra virgin olive oil (optional) or grill/cook them in a skillet over a medium-high heat for 10 -15 minutes each side or until golden brown.

4. Remove from the heat and add some salt and pepper to taste, along with some chopped chives for garnish (optional) and serve immediately.

5. Best when fresh, you can keep the vegetable kabobs in a container in the fridge for up to 3-4 days uncooked, or 2-3 days cooked.

Recipe Credit:


1 red onion

1 zucchini, sliced

1 yellow bell pepper, chopped

16 mushrooms, discard the stem

16 cherry tomatoes

Extra virgin olive oil (to taste)

Salt to taste

Ground black pepper to taste

Chopped chives for garnish (optional)


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