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Easy Grilled Vegetable Kabobs Recipe with Fresh Herb Marinade for Perfect Summer BBQ

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These easy grilled vegetable kabobs feature a fresh herb marinade that transforms simple veggies into a flavorful, crowd-pleasing summer BBQ dish. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • Bell peppers (red, yellow, or orange), cut into 1.5-inch chunks
  • Red onion, peeled and cut into wedges
  • Zucchini, sliced into thick half-moons
  • Cherry tomatoes (whole)
  • Button mushrooms, cleaned and stems trimmed
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2–3 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • ½ teaspoon salt (kosher or sea salt preferred)
  • ¼ teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes

Instructions

  1. Wash and cut bell peppers into 1.5-inch chunks. Peel the red onion and slice into wedges about the same size. Slice zucchini into thick half-moons, and clean mushrooms by wiping with a damp cloth. Rinse cherry tomatoes and pat dry.
  2. In a medium bowl, whisk together ¼ cup (60 ml) extra virgin olive oil, 2 tablespoons (30 ml) fresh lemon juice, minced garlic, parsley, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. For a little heat, stir in a pinch of red pepper flakes.
  3. Add all the cut vegetables to the bowl, tossing gently to coat. Let them sit for at least 15 minutes to soak up the flavors. If short on time, even 10 minutes helps; longer is better—up to 30 minutes in the fridge works well.
  4. Alternate the vegetables on the skewers—bell pepper, onion, zucchini, mushroom, tomato—creating a colorful pattern. Don’t pack too tightly; leave a little space so heat circulates.
  5. Preheat the grill to medium-high heat around 400°F (200°C). Clean and oil the grate to prevent sticking. If using charcoal, wait until the coals are covered in white ash.
  6. Place the skewers on the grill. Cook for about 10-15 minutes total, turning every 3-4 minutes to get grill marks and even cooking. Vegetables should be tender but still hold some bite.
  7. Remove kabobs from the grill and let them rest for a minute or two. Taste and adjust seasoning if needed, optionally sprinkling flaky sea salt before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use fresh herbs for best flavor; if using dried herbs, halve the quantity. Avoid overcooking vegetables to prevent mushiness. A quick brush with leftover marinade during grilling keeps kabobs moist and flavorful. If no grill is available, broil in the oven for 8-10 minutes or use a grill pan on the stovetop.

Nutrition

Keywords: grilled vegetable kabobs, summer BBQ, fresh herb marinade, easy grilled vegetables, vegan kabobs, gluten-free, healthy side dish

Find it online: https://lunafeast.com/easy-grilled-vegetable-kabobs-recipe-with-fresh-herb-marinade-for-perfect-summer-bbq/