Name: Grilled Vegetable Kabobs Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 red bell pepper (cut into bite sized pieces); 1 green bell pepper (cut into bite sized pieces); 1 cup fresh mushrooms; 1 large zucchini (thickly sliced); 1 yellow zucchini squash (thickly sliced); 1 cup cherry tomatoes; 1 red onion (cut into large pieces); 1 cup Italian dressing

Now that the Utah snow has finally melted, grilling season has begun!!

I don’t have a problem coming up with main dishes, but side dishes are definitely not my strength! This is one of my favorite side dishes to make whenever we are grilling- just throw them all on the grill at the same time and your complete dinner is done!

(PS- this really isn’t a recipe, more of an idea . . . I just use whatever I have on hand. Anything goes!)

Looking for more vegetable dishes?

Grilled Vegetable Kabobs Recipe

Veggies never tasted so delicious! These veggie kabobs are so easy to make.

Prep Time 40

Cook Time 10

Total Time 50

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Ingredients

▢ 1 red bell pepper, cut into bite sized pieces
▢ 1 green bell pepper, cut into bite sized pieces
▢ 1 cup fresh mushrooms
▢ 1 large zucchini, thickly sliced
▢ 1 yellow zucchini squash, thickly sliced
▢ 1 cup cherry tomatoes
▢ 1 red onion, cut into large pieces
▢ 1 cup Italian dressing

Equipment

Instructions

Place all vegetables in a large bowl. Pour the dressing on them and mix until all vegetables are evenly coated.
Cover with plastic wrap and let marinade in the fridge for at least 30 minutes (I left mine for about 2 hours).Remove vegetables from marinade (save your marinade) and thread onto skewers. If using wooden skewers, let them soak in water for about 30 minutes to prevent burning.
Heat grill to medium high heat and place skewers on top of grill. Cook vegetables until the grill marks start to show (about 10 minutes), rotating vegetables occasionally. If desired, baste with additional marinade.

Nutrition

Calories: 98 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Trans Fat: 1 g · Sodium: 298 mg · Potassium: 309 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 721 IU · Vitamin C: 45 mg · Calcium: 20 mg · Iron: 1 mg

Cuisine: American

Author: Steph Loaiza

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Tammy says:

I have found that zucchini never cook as fast as other veggies so they end up being undercooked. The last time I made this, I cut the zucchini into the chunks and put them in the microwave for a little bit, not to fully cook it, but to at least start the cooking process. It made a world of difference. Thanks for the recipe! :)

Jess says:

Pretty good although I didnt like the flavor much of the dressing. Gonna go back to the drawing board and experiment. But all in all pleased for my first time ever grilling veggies. Thanks!

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Tammy says:

I have found that zucchini never cook as fast as other veggies so they end up being undercooked. The last time I made this, I cut the zucchini into the chunks and put them in the microwave for a little bit, not to fully cook it, but to at least start the cooking process. It made a world of difference. Thanks for the recipe! :)
Jess says:

Pretty good although I didnt like the flavor much of the dressing. Gonna go back to the drawing board and experiment. But all in all pleased for my first time ever grilling veggies. Thanks!