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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


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!


  • 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


  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