Seasoned with fresh rosemary and garlic, this flavorful Mediterranean vegetable recipe is easy to make on a grill in under 30 minutes. It's a delicious vegan option for barbecue season.
Grilling is a wonderful way to bring out the flavors of vegetables. Using metal skewers eliminates the need for soaking wooden ones and ensures the veggies don't fall through the grates.
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.
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.
Marinade: For the quick marinade, you will need olive oil, fresh rosemary, fresh garlic, and salt and pepper.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
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 Without Tahini or Greek Yogurt Sauce.
And these Mediterranean vegetables pair well with everything from veggie burgers to rice pilaf. Try them with some of these easy recipes:
Leftovers can be covered and refrigerated up to 3 days. Enjoy the leftover grilled vegetables cold, at room temperature, or reheated.
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 grilling recipes
Looking for more dishes to make on the barbecue? Try some of these favorite vegan grilling recipes:
And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Mediterranean Grilled Veggie Kabobs
- 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 olive oil
- ½ teaspoon fresh rosemary, minced
- 1 clove garlic, minced
- salt and pepper, to taste
- Preheat the grill.
- Thread the vegetables in an alternating pattern on 4 metal skewers.
- Combine the olive oil, rosemary, garlic, and salt and pepper in a small bowl. Brush the mixture on the kabobs on all sides.
- 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.
- This recipe makes 4 kabobs. Allow 1-2 kabobs per person. (Nutrition Facts are for 1 kabob.)
- For an optional dipping sauce, double the olive oil, rosemary, and garlic mixture and reserve half of it for serving with the grilled vegetables.
- Leftovers can be covered and refrigerated up to 3 days. Enjoy the leftover grilled vegetables cold, at room temperature, or reheated.
Nutritional information is an estimation only.