These tasty grilled vegetable kabobs are a great summer recipe! Drizzled with a delicious basil vinaigrette, you can mix and match your veggies for a tasty summer meal. If you don’t have a grill, you can roast these in the oven!

This is a really flexible recipe and it’s a great way to use up whatever vegetables you have in your fridge! You can serve these as a side dish alongside your favorite protein or you could double the recipe and make it the star of the show!

vegetables for kabobs

Vegetable Kabobs Ingredients

I like to use these vegetables as the base of these skewers but you can easily mix and match based on what you have on hand!

  • Bell peppers
  • Corn
  • Zucchini
  • Mushrooms

Basil Vinaigrette Recipe

I like to drizzle my veggie kabobs with a simple basil vinaigrette. It adds lots of flavor and enhances the taste of these summer vegetables! Here’s what you need:

  • Olive oil
  • Fresh basil
  • Garlic powder
  • Lemon juice
  • Dijon mustard

How to Make Vegetable Kabobs

Slice the zucchini lengthwise and then cut into 1″ pieces. Slice the bell pepper into 2″ pieces. For larger mushrooms, slice in half. Cut the corn into thirds.

chopped vegetables on a cutting board

Layer the vegetables on the skewers. If you have trouble piercing the corn, use a wine corkscrew to pierce the center of the corn.

Veggie Kabobs on a cutting board

Grill on high for 5-6 minutes until the vegetables are browned. Alternatively, you can roast the vegetables in the oven at 450 degrees for 12-15 minutes or until the vegetables are browned. While the vegetables are cooking, prepare the basil vinaigrette.

Veggie Kabobs

Remove from the grill and drizzle with the basil vinaigrette.

Substitution Ideas

  • You can use any combination of bell peppers. I like to use a variety of colors.
  • Try using yellow squash instead of zucchini.
  • If you have trouble cutting or piercing the corn, you can grill the cobs separately and then serve them alongside the skewers.
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grilled veggie kabobs

Grilled Vegetable Kabobs

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 skewers 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetable
  • Diet: Vegan

Description

These tasty grilled vegetable kabobs are a great summer recipe! Drizzled with a delicious basil vinaigrette, you can mix and match your veggies for a tasty summer meal. If you don’t have a grill, you can roast these in the oven!


Ingredients

Scale
  • 3 tablespoons olive oil (divided)
  • 1 cup crimini or baby bella mushrooms
  • 1 small zucchini, sliced lengthwise and cut into ½” moons
  • 2 ears of corn, husks removed, cut into thirds
  • 3 bell peppers cut into 1 ½” pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon salt
  • Pinch of black pepper

Instructions

  1. Add 1 mushroom, 2 zucchini pieces, 1 piece of corn, and 3 pieces of bell pepper to each skewer. You can add them in any order you like.
  2. Brush the skewers with 1 tablespoon of olive oil.
  3. Grill on high for 5-6 minutes until the peppers are browned and the vegetables are tender.
  4. While the vegetables are grilling, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dijon mustard, garlic powder, basil, salt, and pepper.
  5. When the kabobs are done cooking, brush with the basil dressing and serve immediately.

Keywords: grilled vegetable kabobs

What to Serve with Vegetable Kabobs

Not sure what you serve with your veggies? Try one of these veggie burger recipes!

Chipotle Black Bean Burger

black bean burger

Pinto Bean Burger

pinto bean burger

What’s your favorite vegetable to grill during the summer?