Grilled Vegetable Kabobs for Beginners

bell peppers

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers are often less expensive and can add a refreshing crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in smaller amounts and are often more economical.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Button mushrooms are typically less expensive than specialty varieties.

Trim off the ends of the zucchini.

Cut the zucchini into pieces a little under an inch thick.

Cut the red onion in half, then into large quarters and thirds for skewering.

Cut the bell pepper into square pieces, making nice large chunks.

Soak wooden skewers in water for 30 minutes.

Thread the vegetables onto the skewers, making sure to poke through the center of each piece.

Brush the veggie kabobs generously with the veggie marinade.

Preheat the grill to medium-high heat (about 375°F) with the lid closed.

Grease the grill with vegetable or olive oil once hot.

Place the kabobs on the grill with the lid open to sear the outsides.

After about 5 minutes, close the lid and let them cook.

Flip the kabobs halfway through the cooking time using large tongs.

Remove the skewers from the grill onto a baking sheet and cover with foil to rest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary