Summer grilling is all about fresh and light foods with big flavors! We got our grill out about a month ago, and we’ve been grilling at least 3 times a week for the past 4 weeks. It feels so nice to finally be able to stand by the grill in your flip-flops and sipping on a glass of wine, waiting for the food to be ready. I wish it can be summer all year round! We’ve been loving these juicy grilled chicken kabobs, they’re full of flavor and so easy to make. But there are vegetarians in my family, and we always have at least a few vegetarian options for them. So I’ve been making these baked potatoes on the grill quite a lot, the kids love them and we make them every time we light up the grill. We’ve also been loving these grilled halloumi veggie kabobs, and grilled portobello mushrooms and grilled cauliflower steaks are always a big hit! These tasty veggie kabobs came when we had no halloumi left, and I had some mushrooms sitting on my counter. So I thought why not make kabobs with all the colorful veg that I had at that time, and since then, we’ve made these vegetable kabobs at least 4-5 times. They’re SO good and everyone loves them, meat-eaters included!
How to Make Veggie Kabobs
These vegan kabobs are so easy to make, and you can use pretty much any vegetable that you have available to make these veggie kabobs. I try to chop up the veg into similar sizes, but that is not always possible as veggies like mushrooms and cherry tomatoes can be small but still work fine. The grilled vegetable marinade is also super simple but flavorful, you can either marinate the kabobs for just a 10-15 minutes as you thread the veg on the skewers, or leave it for an hour or 2 for more flavor.
The Ingredients
To make a simple marinade for vegetables on the grill, you will need oil, garlic granules, dried herbs, salt, and pepper. A straight-forward recipe! As for the kabobs, I’ve used zucchini, corn on the cob, red onion, bell peppers, mushrooms, and cherry tomatoes.
The Directions:
For even grilling, you can thread one type of vegetables on one skewer, and another type on another. Since vegetables will be sliced into roughly the same thickness, they will all cook evenly this way. However, I personally really like colorful veggie skewers, and I serve them right on the skewers, so I just stand by the grill and I keep flipping them to cook evenly from all sides.
Vegetables That You Can Use
You can use any vegetables that you like, here are a few more ideas:
Zucchini, summer squash, eggplant, red onion, shallots, and garlic cloves. Mushrooms, tomatoes, cherry tomatoes Corn on the cob, baby potatoes, and carrot chunks (potatoes and carrots must be parboiled otherwise they won’t be tender).
How to Cook the Kabobs in the Oven
If you’re not grilling, you can totally make this in the oven for an easy dinner on a summer day! Preheat the oven to 450°F (230°C), and cook for 15 minutes turning halfway through. You can also the Air Fryer if you have one, check out my Air Fryer corn on the cob recipe. The veggie kabobs are cooked the same way!
Recommended Tools for Grilling
Skewers – If using bamboo skewers like these, I recommend soaking them in water for 10-30 minutes prior to grilling as they can get burnt really easily over a hot grill. If using metal skewers, make sure that you handle them with care using a hot pad or kitchen tongs as they will get pretty hot. Grill – Use an outdoor grill, a BBQ, a grill pan, or an oven.
Serving Ideas
Turmeric rice – a great way to add even more color to the food, and it’s just like sunshine on a plate! Hummus – serve with garlic hummus, or beet hummus as a dip on the side. Salad – A potato salad is always on the menu, this tahini salad is great with vegetable kabobs, and a simple pasta salad for the little ones!
© Little Sunny Kitchen
