Vegetable Kabobs — Damn Delicious

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Vegetable Kabobs

These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!

With my half marathon coming up in just 51 days, this is my attempt at eating like a champ. And if all dishes were like this, I could easily give up meat and become a vegetarian tomorrow.

Plus, colorful veggies are much more fun and appealing to eat. It’s like sprinkles in savory food form.

And my apologies on the mass photography here. I got a little carried away with my rainbow veggies.

If you’re not keen on any of the vegetables included here, feel free to omit as needed. The star here is the garlic lemon marinade, a simple concoction of olive oil, fresh garlic, lemon juice and some dried herbs. It’s super simple but it’s packed with tons of flavor.

And you can either grill or roast these. I had to go with the latter since an outdoor grill is not much of an option in a small metropolitan apartment!

Still, grilled or roasted, these kabobs are easy to whip up and they’re sure to give you your daily serving of veggies. Feel free to serve them as a light lunch or as a side dish to any meal, although no one one will be paying attention to the main dish when these are on the table!

Vegetable Kabobs

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

These marinated fresh veggie kabobs are packed with tons of flavor – perfect as a healthy side dish to any meal!

Ingredients:

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the marinade

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

*These can be grilled over medium high heat, about 5-6 minutes per side.

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35 comments

Yum! I love kabobs and these look great and colourful!

Yellow zucchini! I was wondering what that was 😉 These look fantastic, loving all the colour, I bet it’s propped with flavour with it being marinated too 😀 Have a great weekend! x

These look so delicious. I love a good colourful kabob in summer!

Haha! I do the same thing – apologize for massive amounts of photos when the food was just too pretty to stop shootin’!
And I know one thing, I won’t be able to stop eatin’ these! Pretty and healthy FTW! Pinning 🙂

I could become a vegetarian too with dishes like this! These kebabs are beautiful and look so delicious!

These look great and I can’t wait to try! Good luck with the half marathon. That is so awesome.

I could live off these kabobs, love the colors!

Just wanted to let you how much my family loves your recipes and your photography is amazing! Even food that I might not particularly care for (salmon) looks delicious!

Yum!! These are perfect for a warm summer’s day bbq!
Good luck with your half marathon!

So bright and colorful! Great pictures! 🙂

These kabobs are totally made for champions! I love the rainbow of colors and the yummy lemon and herb combination! Pinned!

I am a sucker for kabobs. They always make me feel like I am eating something special—-which they are! I didn’t have them growing up. I love the herb and lemon mix and the colors and feeling righteous that I am eating healthy.

These were super tasty! I actually marinated my veggies overnight and they were so savory 🙂 Something a vegan like me CRAVES!

Hi there! Would these be OK to grill the night before a party?? We have to bring all of our food in for a shower we are hosting (at a winery). So we have to have everything cooked the night before. Would love to use this recipe!!

Thank you!
Bridget

What a fun shower! But unfortunately, these are actually really best when served immediately, hot off the grill!

Oh my goodness! Those kabobs look amazing! I could totally eat a whole plate of those colourful veggies!

Pictures were fabulous, but dish was even better. BRAVO!
Thanks for sharing.

Hi, these kabobs really caught my eye and I’d like to prepare them for my daughter birthday party. Is it possible to prepare them the previos night and leave them in the marinade in the fridge and only BBQ them the next day?

Very yummy combinations! I made this last night for friends and it was a big hit

Will make again!

So bright and colorful! Great pictures!

I understand these are best right off the grill, but was wondering how one would prepare them as leftovers?

You can reheat as needed.

So good. This is going to find it’s way into my rotation. For lunch the next day, I took the leftovers off the skewers and topped with feta cheese. Delicious!

I made these as a side dish to a pork roast we had smoked all day. They were a HUGE hit! We even enjoyed them left over for the next few days. For surely making these again! Thanks SO much for the recipe!! :o)

Sounds really good, but I’ve never heard it called “yellow zucchini” before. In fact, I’ve never seen the grocer call it that either. Odd, that.

I like to make mine with a little kick (keyword: little) so instead of , or in addition to, bells, I usually use poblano or Anaheim peppers and I throw in some eggplant too. Kebabs are a great way of making side veggies!

I’ve made this recipe several times now. The kabobs are also great on the grill or skip the skewers and put the veggies in a shallow wire basket on the grill or bake the veggies loose on a foil covered baking sheet. The marinade is very flavorful and so versatile. I’ve marinated large mushrooms only and baked them for 10 minutes cap side down so they caramelized on top, then flipped them over and baked for another 5-10 minutes. I’ve marinated chicken and pork using the same recipe and grilled it. Amazing! It’s even better if you marinate the veggies and/or meat for a couple hours ahead of time. I’ve been looking for a marinade recipe that isn’t sweet or heavily salty. This one is a winner!

Turned out delicious. I marinated tofu squares for about 30 minutes and added them to the skewers with the vegetables. A huge hit and easy to make.

i cooked for 17 minutes and they could have used a few minutes more.

This was so flavorless that even my 7 year old said it was bland.

That looks great, going to fix it at my next cookout

I planned on buying store-made skewers (pork or beef kabobs) for the bbq and wanted to make vegetable skewers to roast with them. I found your damn delicious veggie kabob recipe in a search. I doubled the recipe and barbecued them instead of roasting them in the oven. I’ll use the oven when the snow flies. I was being complimented on the smells in the kitchen before they hit the grill. My family loved the veggie kabobs, the flavour was subtle and complimentary to all the veggies. Most of us had seconds. My wife said to feel free to make this again soon. I made honey garlic pork skewers with the veggie kabobs but could have enjoyed a meal of the veggie kabobs alone. It’s now after supper and I have been reading more of your recipes. I will be back tomorrow for your Chinese chicken salad. Thanks for such a great site with easy to follow recipes made with easily attainable ingredients.

Thank you so much for your feedback, Glenn!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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