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Grilled Vegetable Kabobs with Herb Marinade

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Vegetable Kabobs:
  • 1 red bell pepper, cut into 1½-inch pieces
  • 1 yellow bell pepper, cut into 1½-inch pieces
  • 1 small zucchini, sliced into thick rounds
  • 1 small yellow squash, sliced into thick rounds
  • 1 red onion, cut into large chunks
  • 8–10 cherry tomatoes
  • 8–10 button or cremini mushrooms, cleaned
  • 1 small eggplant, cubed (optional)
  • For the Herb Marinade:
  • ¼ cup olive oil
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • ½ tsp thyme
  • Salt and black pepper, to taste
  • ½ tsp red pepper flakes (optional, for heat)

Instructions
 

  • Step 1: Prepare the Vegetables : Wash and dry all vegetables thoroughly. Cut them into uniform sizes (around 1½ inches) so they cook evenly. Place them in a large mixing bowl.
  • Step 2: Make the Herb Marinade : In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, basil, oregano, thyme, salt, pepper, and red pepper flakes. Pour the marinade over the vegetables. Toss well to coat each piece evenly. Let the vegetables marinate for at least 30 minutes (or up to 2 hours) to absorb flavor.
  • Step 3: Assemble the Kabobs : Preheat the grill (or grill pan) to medium-high heat. Thread the marinated vegetables onto skewers, alternating colors for a vibrant look (e.g., bell pepper, onion, mushroom, zucchini, tomato). Lightly brush with extra marinade before grilling.
  • Step 4: Grill the Kabobs : Place skewers on the preheated grill. Cook for 10–15 minutes, turning occasionally, until the vegetables are tender and slightly charred on the edges. Brush with leftover marinade during cooking for extra flavor.
  • Step 5: Serve : Remove from the grill and transfer to a platter. Sprinkle with fresh herbs or a squeeze of lemon before serving.