Vegetable Kebabs

Vegetable kebabs are a great way to celebrate National Kebab Day (July 9th), and they sure are versatile! Whether you cook them on the grill or in the oven, keep them vegetarian or add your favorite meat – they make a simple, fun, and flavorful meal. Even better – they can be mixed and matched to align with your vegetable preferences!


This recipe was originally posted on The Mediterranean Dish and is from the mind of Suzy Karadsheh. Find the original recipe here:


Recipe for Grilled Vegetable Kebabs:

Prep: 20 minutes

Cook: 10 minutes

Total: 30 minutes

Servings: 4-6


  • 1 yellow squash or zucchini, cut into half moons

  • 8 ounces baby bella mushrooms, trimmed

  • 1 cup grape tomatoes

  • 6 ounces brussels sprouts, halved (microwave briefly to soften before skewering)

  • 1 medium onion, cut into chunks

  • 3-4 garlic cloves, minced

  • 1/2 cup chopped fresh parsley

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon Aleppo pepper (or 1/2 to 1 teaspoon red pepperflakes)

  • 1/3 cup extra virgin olive oil

  • juice of two lemons

  • kosher salt


Step one: Prepare 8 to 10 skewers (soak bamboo or wooden skewers for at least 30 minutes)

Step two: Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano, and pepper flakes. Add the olive oil and lemon juice. Toss to combine.

Step three: Set the vegetables aside for 20 minutes while you heat the grill (or marinate in the fridge for a few hours until you are ready).

On the grill:

Step four: Heat to medium and oil the grates.

Step five: Arrange the skewers on the heated grill and cook for 10 minutes, turning as needed, until the vegetables are cooked and charred in some parts.

In the oven:

Step four: Heat oven to 400° F.

Step five: Assemble kabobs on a large sheet pan and roast on the center rack of the oven, turning occasionally, for 15 minutes or until the vegetables are cooked through to your liking.


Recipe originally posted by Suzy Karadsheh on


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