Grilled Veggie Kebabs – Summer Recipes for Dinner
Nothing screams summer like the sizzle and smell of veggies hitting the grill! These grilled veggie kebabs have become my go-to recipe when I want a colorful, smoky, and super fresh dinner that feels light but still satisfying. The best part? You can swap in whatever vegetables you have on hand—so it’s flexible and perfect for last-minute plans. Plus, the charred edges and tender centers create a magical mix of textures that I can’t get enough of. If you’ve ever been intimidated by grilling veggies, don’t worry—I’ll walk you through some simple tips so your kebabs turn out juicy, flavorful, and photogenic every time!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
Ingredients
For the Main Dish:
- 1 large zucchini, cut into 1-inch slices
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 8 oz mushrooms (white or cremini), halved if large
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Wood or metal skewers (if using wood, soak in water for 30 minutes)
How I Make It
Step 1:
Start by prepping your veggies into similar-sized chunks—about 1 inch works best. This ensures they’ll all cook evenly. Toss them in a large bowl with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and a generous pinch of salt and pepper. Give everything a good stir so the spices coat every piece.
Step 2:
Thread the veggies onto your skewers, alternating colors and shapes to make them visually appealing and balanced for even cooking. Don’t overcrowd the skewers; leave a little space between pieces so the heat can circulate.
Step 3:
Heat your grill or grill pan to medium-high heat. Once hot, place the kebabs on the grill. Here’s a key tip: don’t move them for the first 3–4 minutes to get that beautiful char. Then, rotate every 2–3 minutes until all sides have grill marks and veggies are tender but still hold their shape.
Step 4:
Cherry tomatoes tend to cook faster, so keep an eye on them and remove kebabs from heat as soon as tomatoes start to soften and skins wrinkle.
Step 5:
When done, transfer kebabs to a serving platter and let them rest for a couple of minutes—this helps the flavors settle and veggies stay juicy.
Step 6:
Optional: drizzle with a squeeze of fresh lemon juice or sprinkle with chopped fresh herbs like parsley or basil before serving to brighten up the dish.
Variations & Tips
- Swap out any veggies you love—eggplant, asparagus, or even chunks of sweet potato work great.
- Marinate the veggies in balsamic vinegar, honey, and herbs for extra tang and sweetness.
- Use metal skewers for easy grilling or soak wooden skewers in water for at least 30 minutes to prevent burning.
- For added protein, slip on some cubed halloumi or tofu along with the veggies.
- Don’t overcook! Aim for tender but with a little bite—the grill will keep them from getting mushy.
How I Like to Serve It
These kebabs are perfect for summer backyard dinners alongside fluffy couscous or a fresh green salad. They also make a colorful addition to any BBQ spread or picnic platter. If you’re feeling fancy, pair them with a cool tzatziki or garlic yogurt sauce for dipping—pure joy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly on the grill or in a skillet to regain that char.
- If you don’t have smoked paprika, regular paprika or a pinch of chili powder will still give great flavor.
Closing: These grilled veggie kebabs always bring a pop of color and smoky goodness to the table, making summer dinners easy, vibrant, and totally crave-worthy.