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Veggie Kabobs

The tangy vinaigrette on these skewers perfectly complements the sweetness of the veggies. Use green, orange, and red peppers for the most colorful array.

Serves 4
Ready in 30 mins
Prep time 16 mins
Cooking time 14 mins
196 calories per serving


> 2 medium zucchini
> 1 medium yellow summer squash
> 3 bell peppers
> 5 green onions
> 1 cup cherry tomatoes
> 1/4 cup olive oil
> 3 tbsp balsamic vinegar
> 1 tbsp minced garlic
> 2 tsp Italian seasoning
> bamboo skewers, soaked


Set grill to medium. Thinly slice the zucchini and yellow summer squash. Seed and cut the bell peppers into 1-inch chunks. Cut the green onions into 1-inch lengths. Cut the cherry tomatoes into halves.
Whisk together the oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and black pepper.
Thread vegetables onto skewers, alternating between the different vegetables. Brush kabobs with oil mixture. Grill on medium 12–14 min., until charred in spots and tender, turning and brushing with oil mixture occasionally.

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