Summer side-dish perfection: these Mediterranean Grilled Vegetable Skewers are an easy, flavorful way to showcase seasonal produce. Simple veggie kabobs get a bright Mediterranean marinade—lemon, garlic, fresh oregano and olive oil—that elevates your BBQ without much fuss.
Updated from the original 2016 post.
Grilling vegetables is a delicious way to make the most of summer produce. Try these skewers alongside grilled asparagus, potato salad, or a grilled ratatouille salad for a complete seasonal spread. For a simple grilled dessert, fruit like peaches is fantastic on the grill.
What vegetables are good for grilling?
- Onions: Red (purple) onions caramelize and taste sweet when grilled; yellow onions also work well.
- Peppers: All colors and mini peppers are great for skewers.
- Zucchini: Firm, sliced rounds hold up on the grill.
- Summer squash: Cut into half-moons so pieces cook evenly.
- Mushrooms: Baby bella or crimini are ideal; larger mushrooms can be cut into bite-size pieces.
- Other: Skewers keep small pieces from falling through the grates, so thread a mix of your favorites for colorful, tasty kabobs.
How to cut vegetables for kabobs
Cut vegetables so pieces are large enough to stay on the skewer but not so thick they won’t cook through. Aim for similar-sized pieces so everything finishes at the same time.
- Onions: Cut through the root, halve, then quarter and slice into eighths if needed; keeping the root intact helps pieces hold together.
- Bell peppers: Cut into large triangular chunks. For mini peppers, halve lengthwise and remove stem and seeds.
- Summer squash and zucchini: Slice zucchini into 1″ rounds. For rounder yellow squash, halve lengthwise and slice into half-moons.
- Mushrooms: Clean with a damp towel and pop off stems. Baby bellas are usually the perfect size; large mushrooms can be cut into bite-sized pieces.
Mediterranean marinade for grilling
Mediterranean flavors are bright and summery. This marinade combines lemon zest and juice, garlic, fresh oregano, dijon mustard and olive oil to add brightness and prevent sticking. If you like heat, add crushed red pepper.
- Whisk together olive oil, lemon zest and juice, dijon mustard, pressed garlic, chopped fresh oregano (or substitute basil, parsley or thyme), salt and pepper until combined.
- Fresh herbs add flavor without extra salt, sugar or fat—use what you have on hand.
Marinate veggies
- Mix bell peppers, summer squash, onions and zucchini in the marinade until evenly coated.
- Add mushrooms last; they absorb a lot of liquid so add them after the other vegetables have been coated.
- Marinate at least 30 minutes, up to 6 hours, or as little as 5 minutes if short on time.
Prep skewers for grilling
If using bamboo skewers, soak them in cool water for about 30 minutes to reduce the chance of burning. Metal skewers can be used without soaking.
Thread marinated vegetables onto skewers in an even pattern. Reserve any leftover marinade for brushing.
Grilling veggie kabobs
- Preheat and clean the grill. Wiping a heated grill with an onion or potato slice and removing residue with a brush helps prevent sticking and removes buildup.
- Place skewers on the hot grill and cook undisturbed for 3–4 minutes to form grill marks.
- Turn skewers and grill 3–4 more minutes until vegetables are tender. Brush with reserved marinade halfway through if they look dry.
Pro tips
- Clean your grill thoroughly before cooking to remove residue from previous use.
- Make extra marinade to use as a dressing for salads or to toss with leftover grilled vegetables.
- Cut vegetables to similar sizes for even cooking.
- Toss all vegetables except mushrooms in the marinade first, then add mushrooms so they absorb remaining flavor.
- Store leftovers in an airtight container for up to 5 days; remove vegetables from skewers for easier storage.
More summer recipes
-
Easy Summer Pasta Salad
-
Tomato and Onion Salad with Balsamic Dressing
-
Healthy Vegan Zucchini Bread with Applesauce
-
Nectarine Salad with Arugula
If you make this recipe, please consider rating it and sharing a photo on Instagram by tagging @dkhealthcoach and using #debraklein.
📖 Recipe
Mediterranean Grilled Veggie Kabobs
Equipment
- Skewers (bamboo or metal)
- Mixing bowl
- Tongs for turning
Ingredients
Veggies
- 1 medium zucchini
- 1 yellow summer squash
- 1 red pepper
- 1 yellow pepper
- 8 oz baby bella mushrooms
- 1 purple onion
Marinade
- 1 lemon, zested and juiced (about 2–3 tablespoons)
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 3 cloves garlic, pressed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 3 sprigs fresh oregano, leaves only (or substitute basil, parsley or thyme)
Instructions
- Soak bamboo skewers in water for at least 30 minutes to reduce burning.
- Prepare vegetables: slice zucchini and squash into 1″ pieces, cut onion into wedges and then into smaller segments, clean mushrooms with a damp towel, and cut peppers into large chunks similar in size to the other vegetables.
- Make the marinade: zest and juice the lemon into a bowl, add pressed garlic, olive oil, dijon, chopped oregano, salt and pepper. Whisk to combine.
- Place all vegetables except mushrooms into the marinade and toss to coat. Add mushrooms last and gently toss. Let sit at least 30 minutes or up to 6 hours.
- Thread the marinated vegetables onto pre-soaked skewers, reserving any extra marinade for brushing.
- Preheat the grill to medium and clean the grates. Place skewers on the grill and close the lid. Grill 3–4 minutes without moving to develop grill marks, then turn and continue grilling until vegetables are tender, about another 3–4 minutes. Brush with reserved marinade if needed.
- Transfer to a plate, remove from skewers for easier storage if desired, and refrigerate leftovers in an airtight container for up to 5 days.
Notes
Pro tip: Clean your grill well before cooking to remove residue. Heat the grill, let stuck bits turn ashy, and scrape them off to improve safety and flavor.
Nutrition
Carbohydrates: 11 g
Protein: 3 g
Note
Nutrition estimates are calculated using common online tools. For precise values, calculate using the exact ingredients you use.