An easy summer side dish and an easy way to amp up veggies on your plate! Easy Marinated Vegetable Kabobs make the perfect side dish for your next bbq or weeknight dinner. Bright, colorful vegetables straight from the garden, farmer's market, or produce stand marinated in a citrus-herby lightly flavored sauce that screams summer. These veggies are perfectly paired with your favorite plant-based protein slathered in bbq sauce or mixed in with your favorite grain, like pasta.
Looking for more easy summer side dishes? Check out my Roasted Mushrooms with a Balsamic Glaze or Air Fryer Asparagus Recipe.
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Best vegetables for the skewers
A variety of summer vegetables.
Crunchy: Bell peppers (or your favorite pepper variety), carrots, potatoes, corn on the cob
Tender: Large mushrooms, eggplant, zucchini, yellow squash
Tons of Flavor: Small red onions, heirloom or cherry tomatoes, shallots
Tips for making
These are so simple; making vegetable skewers is the best companion to any easy summer meal. Just remember to give the veggies enough time to marinate and if using bamboo skewers, allow them to soak for at least 30 minutes in water.
Investing in metal skewers is recommended, plus throwing bamboo sharp sticks away is a trash bag's worst nightmare; they poke through the bag, causing havoc!
So what to do? Pick your favorite veggies, marinate, and pierce them onto the skewers - easy!
Get the grill ready
Gather your veggies and chop them into bite-sized pieces. Keep button mushrooms, baby potatoes, and shallots whole. If using potatoes or carrots, boil first until tender and allow to cool.
Make the marinade by combining all ingredients in a jar and shake until well combined. Place all the veggies in a large bowl and pour the marinade on top. Ensure all the vegetables are fully covered in sauce, and allow them to sit for at least 30 minutes. Every ten minutes, stir the veggies allowing the marinade to coat again. If you're good at prepping, let the veggies marinate overnight for optimal flavor.
Once marinating the veggies, start to thread vegetables onto the metal or wooden skewers, alternating in a similar pattern with various colors.
Transfer to the hot grill for 10 minutes on medium heat or until crispy and you see grill marks. You can also roast these by placing the skewers on a parchment-lined baking sheet and roasting at 400 degrees Fahrenheit for 30 minutes, flipping every 10 minutes.
Reminder: if using bamboo skewers, immerse in a bowl of water until ready to use (minimal 30 minutes or overnight); soaking is not necessary for metal skewers.
What to do with leftover marinade
Extra marinade? Save for later! This dressing goes great on top of pasta with cut veggies, drizzled over tofu, and paired with greens as a salad dressing.
Why you'll love this recipe
If you weren't already convinced, Easy Marinated Vegetable Kabobs is a summer must, here are a few more reasons:
It's simple! - if you love cooking with simple ingredients, enjoy healthy eating with quick steps and simple seasonings.
Easy meal prep - They are great to have extra prepared for the week ahead! Easy Marinated Vegetable Kabobs are best eaten immediately, but if you have leftovers, store them in an airtight container in the fridge for up to five days.
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Easy Marinated Vegetable Skewers
Equipment
- 8 bamboo or metal skewers
Ingredients
- ½ cup avocado or olive oil
- ¼ cup fresh lemon juice
- ¼ cup filtered water
- 3 tablespoons dijon
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Reminder: if using bamboo skewers, immerse in a bowl of water until ready to use (minimal 30 minutes or overnight); soaking is not necessary for metal skewers.
- Gather your veggies and chop them into bite-sized pieces. Keep button mushrooms, baby potatoes, and shallots whole. If using potatoes or carrots, boil first until tender and allow to cool.
- Make the marinade by combining all ingredients in a jar and shake until well combined. Place all the veggies in a large bowl and pour the marinade on top. Ensure all the vegetables are fully covered in sauce, and allow them to sit for at least 30 minutes. Every ten minutes, stir the veggies allowing the marinade to coat again. If you're good at prepping, let the veggies marinate overnight for optimal flavor.
- Once done marinating the veggies start to thread vegetables onto the metal or wooden skewers, alternating in a similar pattern with a variety of colors.
- Transfer to the hot grill for 10 minutes on medium heat or until crispy, and you see grill marks. You can also roast these by placing the skewers on a parchment-lined baking sheet and roasting at 400 degrees Fahrenheit for 30 minutes, flipping every 10 minutes.
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