Seasoned with fresh rosemary and garlic, these colorful Mediterranean grilled veggie kabobs are easy to make in under 30 minutes. If you don’t have an outdoor grill, you can achieve similar results using a grill pan on the stove or by baking the skewers in the oven.
Instead of marinating the vegetables for hours, they’re brushed with a herby olive oil mixture just before grilling, which enhances the natural flavors of zucchini, mushrooms, bell peppers, and more.
For extra flavor, make a double batch of the marinade and use half as a dipping sauce. These kabobs are also delicious served with sun-dried tomato white bean dip, homemade vegan pesto, or a vegan herbed yogurt sauce.
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Ingredients
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 or soaked wooden skewers. Brush the marinade on all sides.
- Place the skewers on a preheated grill.
- Grill, turning as needed, until the vegetables are tender and browned on the outside.
Serving suggestions
This recipe makes 4 veggie kabobs. I like to prepare 1 or 2 skewers per person, depending on how many other dishes will be enjoyed along with them. Here are some serving ideas:
- Pair with turmeric seasoned yellow rice and baked chickpea burgers for a complete meal
- Add to a mezze platter with classic creamy hummus, olives, and stuffed grape leaves
- Toss leftovers into a salad or grain bowl for an easy lunch
However you serve them, Mediterranean grilled veggie kabobs are a simple, plant-based dish that’s perfect for everyone at your table.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Grilled Veggie Kabobs with Rosemary and Garlic
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 or soaked wooden 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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