These colourful, contemporary veggie kabobs are excellent for throwing on the grill if you want a fast facet dish. So scrumptious and simple!
Veggie Kabobs
Elevate your summer time grilling recreation with this fast and simple grilled Veggie Kabob recipe, the proper side dish for something you’re grilling. Bursting with colours and texture, the charred corn, purple onion, bell pepper, zucchini, and tomatoes are completed off with BBQ sauce for additional taste. Make them upfront and throw them on the grill for a quick weeknight dinner or summer time get together. Good for dairy-free and gluten-free diets. For extra kabob recipes, attempt my Grilled Chicken Pesto Kebabs, Steak Kebabs with Chimichurri, and Blackened Grilled Salmon Skewers.
In season summer time greens don’t want a lot work to make their flavors shine, right here I stored it easy with salt and pepper (no marinade wanted!) then end it with somewhat BBQ sauce. Fast and simple!
Veggie Kabob Components
- Greens: Corn, purple onion, yellow and purple bell peppers, zucchini, cherry tomatoes
- Olive Oil Spray for the veggies
- Salt for seasoning
- Kabob Sauce: Water blended with BBQ sauce (Purchase your favourite or make homemade sauce.)
Grill Veggie Kabobs
- Skewers: Use steel skewers or bamboo skewers. If utilizing bambo, soak skewers in water for about half-hour earlier than threading the greens onto them. Soaking will stop the sticks from burning on the grill.
- Corn: Shuck the corn and lower the small ends off the cobs. Reduce every ear into six items for 12 complete.
- Thread the Skewers: Alternate the veggies so you’ve gotten two items of every vegetable on every skewer.
- Season the Greens: Spritz the kabobs with olive oil and sprinkle with salt.
- Preheat the grill to medium-high warmth.
- Sauce: Mix the BBQ sauce and water in a small bowl.
Reduce Veggies for Kabobs
Kabob veggies are a well-liked selection for grilling, and the important thing to an important kabab is even cooking. All of your elements should be lower to roughly the identical dimension to cook dinner the greens evenly. In case your items are totally different sizes, the smaller ones might burn earlier than the bigger ones cook dinner via. Listed here are some pointers for making ready greens for kabobs:
- Bell Peppers: Take away the stem and seeds, and lower the peppers into 1- to 1 ½-inch squares. This dimension is massive sufficient to not fall off the skewer however sufficiently small to cook dinner evenly.
- Purple Onions: Peel the onion and lower it into quarters.
- Zucchini or Yellow Squash: Search for medium zucchini or squash. Slice them into ½-inch rounds. Ensure that they’re not too skinny to stop them from getting too mushy and falling off the skewer.
- Cherry or Grape Tomatoes: Go away tomatoes entire.
- Corn: Take away the husk and the silk. Reduce the cobs into ½-inch to ¾-inch rounds. Skewer the corn rounds via the middle of the cob to make sure they keep on securely.
How Lengthy to Grill Veggie Kabobs
Place the vegetable kabobs on the grill and cook dinner for about 10 minutes, turning usually till every part is barely charred and tender. Brush the BBQ sauce on the veggies on the final minute of cooking and switch yet one more time.
Prepare dinner Veggie Skewers within the Oven:
I discover a grill pan isn’t the most effective for these skewers so should you don;t have a grill you’ll be able to broil them within the oven. Place the oven rack six inches under the heating aspect and cook dinner for about 10 minutes, turning just a few occasions to make sure even cooking.
What to Serve with Grilled Vegetable Kabobs
These wholesome veggie kabobs might be a vegetarian main or a simple side dish. Listed here are some concepts for what to serve with them.
Retailer
These simple vegetable kabobs will be prepped a day or two upfront and refrigerate in an hermetic container them till you’re able to cook dinner them.
Retailer Veggie Kabobs
Leftovers will last as long as 4 days within the fridge. Reheat within the microwave till heat.
Variations
- Greens: Attempt totally different greens like yellow squash, eggplant, or mushrooms.
- Tomatoes: Swap cherry tomatoes for grape.
- Sauce: If you happen to don’t like BBQ sauce, skip it. You can end them off with a squeeze of contemporary lemon juice.
Extra Grilled Vegetable Recipes You’ll Love
Yield: 6 servings
Serving Dimension: 1 kabob
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If utilizing picket skewers, soak about 1 hour.
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Reduce small ends off corn and lower every into 6 items, to provide you 12 complete.
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Prepare the skewers, alternating every veggie so you’ve gotten 2 items of every vegetable on every skewer. Spritz throughout with olive oil and season with salt.
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Preheat the grill to medium-high warmth.
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Mix BBQ sauce and water in a small bowl.
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Place kabobs on the grill and cook dinner, turning usually till the greens are barely charred and tender, about 10 minutes.
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Brush the bbq sauce on the veggies, the final minute of cooking, and switch as soon as once more.
Final Step:
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Serving: 1 kabob, Energy: 105 kcal, Carbohydrates: 24 g, Protein: 3.5 g, Fats: 1 g, Saturated Fats: 0.5 g, Sodium: 239.5 mg, Fiber: 3.5 g, Sugar: 11.5 g
