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Grilled Vegetable Kabobs with Zucchini

Grilled vegetable kabobs with zucchini are marinated, skewered, and grilled until charred and tender. Expect vibrant, colorful summer vegetable skewers with smoky grill marks and a quick balsamic-olive oil finish.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini medium; cut into 1-inch rounds
red bell peppers
  • 2 red bell peppers cut into 1-inch pieces
yellow bell peppers
  • 2 yellow bell peppers cut into 1-inch pieces
red onion
  • 1 red onion large; cut into 1-inch chunks
cremini mushrooms
  • 16 oz cremini mushrooms whole or halved
cherry tomatoes
  • 2 cup cherry tomatoes
olive oil
  • 4 tbsp olive oil
garlic
  • 3 garlic cloves; minced
balsamic vinegar
  • 2 tbsp balsamic vinegar
Italian seasoning
  • 1 tsp Italian seasoning
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste
skewers
  • 1 skewers metal or soaked wooden

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, minced garlic, balsamic vinegar, Italian seasoning, smoked paprika, and salt and pepper together until combined.
Marinate the vegetables
  1. Toss zucchini, red bell peppers, yellow bell peppers, red onion, cremini mushrooms, and cherry tomatoes with the marinade until evenly coated, then let sit for 20 minutes for flavor to absorb.
Skewer the vegetables
  1. Thread the marinated vegetables alternating colors and types onto skewers for a colorful pattern.
Grill
  1. Preheat the grill to medium-high and oil the grates so the kabobs release cleanly.
  2. Grill the kabobs for 12–15 minutes total, turning every 3–4 minutes, until vegetables are charred and tender (about halfway through you should see browning and grill marks start to develop).
Serve
  1. Serve immediately with any remaining marinade drizzled over while the vegetables are hot and glossy.

Notes

Pro tip: Cut all vegetables to roughly 1-inch size so they cook at the same speed on the grill. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid overcooking. Freeze not recommended. For a vegetarian swap, keep it as-is (it’s naturally vegetarian); for lower-sodium, use a salt-free seasoning blend and season to taste.