Grilled Veggie Kebabs


Grilled Veggie Kebabs

These grilled veggie kebabs are delicious and a great way to prepare vegetables, and it is packed with lots of flavors and perfect as a healthy side dish to any meal. I will love this recipe forever, even if it's not summer. Let's get to grilling!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 30 minutes
Inactive Time 15 minutes
Total Time 1 hour 5 minutes
Servings 10 Kebabs


  • ¼ cup (60ml) olive oil
  • 3 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • ½ tsp smoked paprika
  • 10 medium cremini mushrooms (or button mushrooms), stemmed
  • 10 cherry tomatoes
  • One 14-15 oz (400-425g) can artichoke hearts, rinsed and drained
  • 1 zucchini, sliced into ½ inch (1cm) half circles
  • 1 yellow squash, sliced into ½ inch (1cm) half circles
  • 1 red bell pepper, chopped into 1 inch (2.5cm) squares
  • 1 orange bell pepper, chopped into 1 inch (2.5cm) squares
  • 10 long wooden skewers


  • Combine the olive oil, lemon juice, garlic, basil, parsley, and paprika in a large shallow bowl or baking dish. Add the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers and toss to coat with the marinade. Marinate for about 15 minutes, tossing the veggies every few minutes or so. Soak the skewers in water while the veggies marinate.
  • Thread the veggies onto the skewers, making sure to get equal amounts of each veggie on each skewer.
  • Heat the grill to medium-high or heat a grill pan on the stove over medium-high heat. Cook the kebabs, brushing leftover marinade over them a couple of times, for 4 to 5 minutes per side, until tender and slightly charred. Serve immediately.


Roasted Veggie Kebabs: Arrange the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast them in a 450°F/230°C oven for 20 minutes, flipping once halfway through.
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