I love a good recipe for veggie kabobs! Vegetable kabobs are a great way to slip some deliciously tasty vegetables into your next BBQ or grill night – without anyone minding! This recipe for veggie kabobs is full of tender grilled squash, mushrooms, bell peppers, and onion basted in a flavorful olive oil spice blend. Your next BBQ won’t be complete without them!
While I love vegetables, I hardly ever find myself reaching for them at a BBQ. They just kind of get lost among the chips and guacamole, cookies, and fresh summer fruit that I find myself filling my plate with. These veggies kabobs can definitely hold their own though and you’ll find yourself (and your guests!) reaching for them just as often as those chips!
What’s Great About This Recipe for Veggie Kabobs
As with all of my recipes, this recipe is free from wheat, eggs, dairy, peanuts, and cashews – as probably all veggie kabobs are. My point being however, that vegetable kabobs are a wonderful way to ensure there is an allergy-friendly option at your next grill night. I always love to include a few dishes that those with multiple food allergies or intolerances would be able to eat!
If you’ve been following my blog, then you know that I mention all the time how much I love easy recipes. It’s because it’s just so true! Ten years ago, before I had any kids, I loved spending lots of time in the kitchen cooking up delicious food! While I still love making delicious food – I just don’t like spending too much time doing it anymore! Life is busy and chaotic with 3 boys.
This recipe for veggie kabobs is really easy and simple. It takes a bit of prep work to cut the vegetables, although nothing outrageous. But, it’s easy prep work that the kids can help you with! My kids love to help thread the vegetables onto the skewers. Almost as many vegetables make it into their mouth as on the skewers. BONUS! My kids are eating vegetables.
I love the chips, chocolate chip cookies, and other fun treats served at BBQs. But I also love a dish that makes it easy to fill my plate with something healthy. It can be hard to choose something healthy over the plethora of treats served at a BBQ. And honestly, I often forgo the raw veggie tray in favor of something else.
But I loooove grilled veggies! So, if there are veggie kabobs, like this recipe, then I’ll take them happily! It’s just too good not too.
What You Need for This Recipe For Veggie Kabobs
The only equipment you need for this recipe is a grill (obviously), a basting brush, and skewers. I like metal skewers so I don’t have to worry about them burning. This is just personal preference however, so feel free to use wooden skewers if you prefer! You will just want to soak the skewers first to minimize the risk of burning.
Here’s what you’ll need for these veggie kabobs:
- Yellow squash
- Red onion
- Bell peppers – of any color, but I prefer the orange, red, and yellow
- Whole mushrooms
- Olive Oil
- Minced garlic
- Garlic powder
- Black pepper
Veggie kabobs are super versatile so you can substitute any other vegetable you like! Some ideas are:
- Cherry tomatoes
- Butternut squash
You can ever throw some pineapple chunks on there with the veggies! Grilled pineapple is delicious and one of my favorite BBQ sides. A skewer with peppers, onion, mushrooms, and pineapple would be delicious.
What to Serve With This Recipe for Veggie Kabobs
Any typical BBQ meats and sides are great served alongside these vegetable kabobs. Such as:
- Grilled chicken
- Hot dogs
- Grilled steak
- Chips and guacamole
- Corn on the cob
- Watermelon slices
- Cucumber avocado and tomato salad
- Green salad
- Fruit salad
- Steamed green beans
- Frozen watermelon lemonade
- Chocolate chip cookies
- Snickerdoodle cookies
How to Make Veggie Kabobs
This recipe for veggie kabobs is really simple. The first step is to prepare your veggies. Wash your veggies and then gently dry them with a towel. Alternatively if you have the time, you can lay them out on a dish towel to air dry. That requires a little too much foresight for me most days.
After you have washed your veggies it’s time to cut them. I leave the mushrooms whole but I cut everything else. Slice the yellow squash into rounds. Cut the bell peppers and the onion into large pieces.
Now it’s time to thread those skewers! I put each vegetable into it’s own bowl so I can easily alternate between them. Just gently thread the vegetables onto the skewers and set aside on a plate or tray. If you are using wooden skewers then soak them in water for 10 minutes or so before adding the veggies. This will help ensure they don’t burn on the grill.
I like to alternate the vegetables in the pattern but you can do however you like.
Next, mix the olive oil with the spices. Gently brush the mixture over the kabobs, coating the vegetables as completely as possible. You’re ready to go! Put them over the grill and grill for 10 to 15 minutes or until the vegetables are tender. We grilled our kabobs over medium heat but grills vary widely so gauge for yourself when they are cooked according to your preference.
I hope you love these vegetable kabobs! Grilling is one of my favorite ways to cook and eat vegetables! What are you favorite veggies to add to kabobs? Let me know in the comment section below!
If you will be making this recipe later then don’t forget to pin it so you can come back to it later!
Grilled Veggie Kabobs
- Basting brush
- 8 oz mushrooms
- ½ red onion
- 3 bell peppers , any color
- 1 yellow squash
- ½ cup olive oil
- 4 tsps minced garlic
- ½ tsp ginger
- 1 tsp thyme
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Did you try this recipe? If you did I would love to see it! Share a picture on Instagram and tag me, Allergy a la Mode, and hashtag it #allergyalamode.
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All Free From Wheat, Eggs, Dairy, Peanuts, and Cashews