These veggie kabobs are refreshingly unique and we can’t get enough of them! If you decide to use the rosemary sprigs, they add so much flavor! We definitely recommend giving this a try if you want something new and fun for a dinner side.
How To Make Grilled Veggie Kabobs
These smokey Grilled Veggie Kabobs are the perfect meal-on-a stick for your next barbecue! Taste the sweet, sauteed onions grilled with cherry tomatoes, crisp bell peppers, and juicy zucchini slices. This recipe is truly a great meat kabob alternative!
Ingredients
- 2 cups cherry tomatoes, chopped
- 2 zucchinis, chopped
- 2 white onions, chopped
- 3 orange bell peppers, chopped
- salt, to taste
- pepper, to taste
- olive oil
Instructions
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In a non-stick skillet, heat the olive oil over medium heat.
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Sauté the onions until they start to become translucent.
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Let them cool.
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String the rest of the vegetables plus the onions onto a kebob stick or a rosemary sprig.
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Coat the vegetables with olive oil, salt, and pepper.
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Cook on the grill for about 5 to 15 minutes. Flip constantly to avoid burning.
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Enjoy mouth-watering Grilled Veggie Kabobs!
Recipe Notes
- Wrap the kabob in tin foil if you’re using the rosemary.
Nutrition
- Sugar: 10g
- :
- Calcium: 43mg
- Calories: 80kcal
- Carbohydrates: 17g
- Fat: 1g
- Fiber: 4g
- Iron: 1mg
- Potassium: 687mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 22mg
- Vitamin A: 3355IU
- Vitamin C: 153mg
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