Seasoned with fresh rosemary and garlic, flavorful Mediterranean Grilled Veggie Kabobs are easy to make in under 30 minutes. They are a delicious vegan option for barbecue season or anytime of the year. And you can make them with your favorite vegetables like zucchini, mushrooms, and bell peppers.
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Grilling is a wonderful way to bring out the flavors of seasonal vegetables. And these Grilled Veggie Kabobs are one of my favorite vegan grilling recipes.
These veggie skewers feature a quick marinade made with fresh rosemary and garlic. They are the perfect complement to dishes like turmeric seasoned yellow rice, orzo salad with spinach and sun-dried tomatoes, or baked chickpea burgers.
Amy's tip
Using metal skewers eliminates the need for soaking wooden or bamboo skewers and ensures the veggies don't fall through the grates of your outdoor grill. Or you can prepare them inside using a cast iron grill pan.
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Why you'll love this recipe
- The vegetables are basted with a rosemary-garlic marinade giving them a boost of Mediterranean flavor.
- You can make it in about half an hour with a handful of ingredients.
- It's a simple summertime dish everyone will enjoy.
Ingredients and substitutions
Vegetables: To make 4 kabobs, you will need approximately one box of mushrooms, 2 medium zucchini, and one red bell pepper. The amounts do not need to be precise. You simply want enough to fit on the skewers. Or substitute an equal amount of your favorite vegetables, like yellow squash, eggplant, red onion, and cherry tomatoes.
Marinade: For the quick marinade, you will need olive oil, fresh rosemary, fresh garlic, and salt and pepper.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Prep the vegetables and combine olive oil, rosemary, garlic, and salt and pepper in a small bowl for the marinade.
- Thread the vegetables in an alternating pattern on metal skewers. Brush the olive oil mixture on all sides.
- Place the kabobs on a pre-heated grill.
- Grill, turning as needed, until the vegetables are tender and browned on the outside.
Serving suggestions
This recipe makes 4 kabobs. I like to prepare 1-2 kabobs per person, depending on how many other dishes will be served along with them.
For an optional dipping sauce, double the olive oil, rosemary, and garlic mixture and reserve half of it for serving with the grilled veggies. They are also delicious dipped in homemade hummus with sesame seeds, homemade vegan pesto, or vegan herbed yogurt sauce.
They are wonderful with dishes like chickpea and veggie rice, Mediterranean seasoned tofu tacos, cannellini bean and sun-dried tomato salad, and more.
And for barbecues, they're perfect with cold dishes like Greek avocado chickpea salad, lemon and mint orzo salad, or pesto pasta salad.
Storing
Leftovers can be refrigerated in an airtight container for up to 3 days. Enjoy the leftover grilled vegetables cold, at room temperature, or reheated.
Just like oven-roasted fall vegetables, they make a great addition to salads and butternut squash quinoa bowls. Or simply eat them as a snack.
Recipe FAQs
Choose ones that not only taste great together but cook in similar times. Zucchini, eggplant, mushrooms, bell peppers, and onions are good choices. Potatoes require a longer cooking time but can be parboiled before grilling.
Medium heat, between 350°F and 400°F is perfect for grilling vegetables. They will stay tender on the inside while getting lightly charred on the outside.
You can prepare this recipe with similar results by using an indoor grill pan on your stove or by baking the skewers in the oven.
More vegan veggie recipes
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Grilled Veggie Kabobs
Ingredients
- 8 ounces mushrooms, white or brown, stems trimmed
- 2 zucchini, sliced ½-inch thick
- 1 red bell pepper, cut into 1-inch pieces
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon fresh rosemary, minced
- 1 clove garlic, minced
- salt and pepper, to taste
Instructions
- Preheat the grill.
- Thread the vegetables in an alternating pattern on 4 metal skewers.8 ounces mushrooms, 2 zucchini, 1 red bell pepper
- Combine the olive oil, rosemary, garlic, and salt and pepper in a small bowl. Brush the mixture on the kabobs on all sides.2 Tablespoons extra virgin olive oil, ½ teaspoon fresh rosemary, 1 clove garlic, salt and pepper
- Grill the kabobs over medium heat, turning as needed, until the vegetables are tender and browned on the outside, 15 to 20 minutes.
- Transfer to a platter and serve, removing skewers before eating.
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Notes
Nutrition
Nutritional information is an estimation only.
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