Grilled, 25-minutes vegetable kabobs, a healthy side dish to any meal. They’re perfect for summertime barbecues, picnics and potlucks.
Here’s another grilled recipe for you guys! These kabobs are perfect for the summer, but we eat them all year long, using different veggies, depending what’s in season. Feel free to cook them in a skillet if you want, although I think they taste better when grilled.
Kabobs are really inexpensive, easy to make and a great way to include more veggies into your diet. We love this combination, but this recipe always works, so don’t be afraid to use any vegetables you have on hand and make your own version.
Some recipes also include other ingredients like corn or potatoes, but I prefer my kabobs lighter and simpler. Those ingredients have a longer cooking time, so you need to cook them before. I feel like our recipe is more convenient and as there are so many different dishes at barbecues, parties or picnics, I prefer less satiating kabobs.
Enjoy your kabobs with any sauce you like. We cooked them with some extra virgin olive oil and then added some salt, pepper and chopped chives, but it’s up to you. Oil is optional, so you can eat them with just salt and pepper or with any oil-free sauce to make them even juicier.
looking for more grilling recipes?
- Vegan carrot hot dogs
- Portobello steaks
- Veggie burgers
- Grilled corn with vegan green aioli
- Vegan pinchos morunos (Spanish skewers)
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1 red onion, chopped
- 1 zucchini, sliced
- 1 yellow bell pepper, chopped
- 16 mushrooms, discard the stem
- 16 cherry tomatoes
- Extra virgin olive oil to taste (optional)
- Salt to taste
- Ground black pepper to taste
- Chopped chives for garnish (optional)
- Wash and chop the veggies into similar size pieces, that way they’ll cook evenly. Depending on the size of your veggies, you’ll need more or less.
- Skewer vegetables, alternating between red onion, mushrooms, zucchini, cherry tomatoes and yellow bell pepper.
- We cooked our kabobs on a griddle with a little bit of extra virgin olive oil (optional), but you can also grill them or cook them in a skillet (over medium-high heat) for 10 to 15 minutes each side or until golden brown. Remove from heat, add some salt and pepper to taste, some chopped chives for garnish (optional) and serve immediately.
- Best when fresh, you can keep the kabobs in a sealed container in the fridge for 3 to 4 days uncooked or 2 to 3 days cooked.
- Use your favorite veggies, herbs and spices
- I calculated the nutritional info with 1/4 tsp salt and 1/8 tsp ground black pepper.
- Serving Size: 1 kabob (with no oil or chives)
- Calories: 66
- Sugar: 8.8 g
- Sodium: 76 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 4.1 g
- Protein: 3.9 g