These colorful, fresh veggie kabobs are ideal for the grill when you need a quick, flavorful side dish. Bright, crisp summer vegetables char beautifully and finish with a touch of BBQ sauce for extra depth—simple, fast, and satisfying.
Veggie Kabobs
Elevate your summer grilling with these easy grilled veggie kabobs. They make a colorful, healthy accompaniment to any barbecue or a light vegetarian main for warm evenings. The combination of corn, red onion, bell pepper, zucchini, and cherry tomatoes develops smoky char and tender texture on the grill. A light finish of BBQ sauce adds a hint of sweetness and tang—use your favorite store-bought sauce or a homemade version.
When summer produce is at its peak, these vegetables need very little seasoning. I keep it simple with olive oil and salt before grilling, then brush on a thin layer of BBQ sauce at the end for shine and flavor. These skewers are naturally dairy-free and can be made gluten-free depending on the BBQ sauce you choose.
Veggie Kabob Ingredients
- Vegetables: Corn, red onion, yellow and red bell peppers, zucchini, cherry or grape tomatoes
- Olive oil spray or a light coating of olive oil
- Kosher salt to taste
- Kabob sauce: 3 tablespoons BBQ sauce mixed with 1 tablespoon water to thin (adjust to taste)
Equipment
- Long metal skewers or wooden/bamboo skewers (if using wood, soak them in water for about 30–60 minutes before threading)
- Grill or broiler and a pair of tongs
- Small bowl for thinning the BBQ sauce
How to Grill Veggie Kabobs
- Prepare the skewers: If you use wooden skewers, soak them to prevent burning. Metal skewers can be used as-is.
- Prepare the corn: Shuck the corn, trim the ends and cut each ear into six pieces to yield about 12 pieces total for multiple skewers.
- Cut and thread: Cut bell peppers into roughly 1- to 1½-inch squares, quarter red onion, and slice medium zucchini into ½-inch rounds. Alternate the vegetables on each skewer so each kabob has a mix of colors and textures—aim for two pieces of each vegetable per skewer.
- Season: Lightly spritz or brush the assembled skewers with olive oil and sprinkle with kosher salt.
- Preheat the grill: Heat the grill to medium-high.
- Grill: Place kabobs over direct heat and cook for about 10 minutes total, turning frequently so all sides get a touch of char and the vegetables become tender but not mushy.
- Finish with sauce: In a small bowl, thin 3 tablespoons of BBQ sauce with 1 tablespoon of water. Brush the sauce on during the final minute of grilling, then turn once more to set the glaze.
How to Cut Veggies for Kabobs
To ensure even cooking, cut all vegetables into pieces of similar size. Uniform pieces grill at the same rate and prevent some ingredients from overcooking while others remain underdone. Use these guidelines:
- Bell peppers: Remove stem and seeds, cut into 1–1½-inch squares so they stay on the skewer but cook evenly.
- Red onions: Peel and cut into quarters or large wedges so they hold their shape when grilled.
- Zucchini or yellow squash: Choose medium-sized squash and slice into ½-inch rounds—thicker slices retain texture and are easier to skewer.
- Cherry or grape tomatoes: Leave whole; they hold together on the skewer and soften nicely with a bit of char.
- Corn: Cut each ear into rounds roughly ½–¾ inch thick and skewer through the center so the pieces stay secure.
How Long to Grill
Grill vegetable kabobs for roughly 8–12 minutes, turning frequently. Aim for a light char and tender-crisp texture. Brush on the thinned BBQ sauce in the final minute to avoid burning the sugars in the sauce.
How to Cook Veggie Skewers in the Oven
If you don’t have a grill, broil the skewers in the oven. Place a rack about six inches below the broiler element and broil for about 8–12 minutes, turning the skewers two or three times so they brown evenly. Keep a close eye to prevent burning.
Serving Suggestions
Grilled vegetable kabobs can serve as a colorful vegetarian main or a flavorful side dish at a barbecue. Pair them with grilled proteins like simply seasoned chicken, salmon, or shrimp for a complete meal. They also complement burgers, roasted or grilled potatoes, and grain salads such as quinoa or pasta salad for a balanced plate.
Storage
You can assemble the kabobs a day or two ahead and store them in an airtight container in the refrigerator until ready to cook. Cooked skewers keep well for up to four days in the fridge; reheat gently in the microwave or on a warm grill to retain texture.
Variations & Tips
- Vegetable swaps: Use yellow squash, eggplant, mushrooms, or asparagus tips for variety.
- Tomato options: Swap cherry tomatoes for grape tomatoes if you prefer a slightly firmer bite.
- Sauce alternatives: If you prefer not to use BBQ sauce, finish the kabobs with a squeeze of fresh lemon juice, a drizzle of balsamic glaze, or a sprinkle of fresh herbs like parsley or basil.
- Make-ahead: Thread vegetables onto skewers the night before and refrigerate; season just before grilling.
Nutrition Snapshot
A typical serving (one kabob) is light and nutrient-dense. Expect approximately 100–120 calories depending on portion sizes and the amount of sauce used. These skewers provide carbohydrates from corn and tomatoes, fiber from the vegetables, and a small amount of protein. They’re a wholesome choice for anyone looking for a low-fat, vegetable-forward side.
More Grilled Vegetable Ideas
- Grilled vegetable salads and pasta salads
- Grilled asparagus and zucchini with lemon and herbs
- Corn on the cob with char and butter or olive oil
- Roasted vegetable platters served with a yogurt-herb dip