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Whenever folks want something bright, healthy, and a bit playful for sharing, these veggie kebabs hit the spot. They’re loaded with sweet bell peppers, crunchy zucchini, juicy tomatoes, and chunky mushrooms, all tossed in a punchy marinade that really makes those colors pop on your plate.
I threw these together for a sunny cookout one year—everyone kept going back for seconds. Leftovers? They're awesome stuffed in pita bread or mixed into a quick pasta the next day.
Colorful Ingredients
- Dijon mustard & red pepper flakes (if you’re into spice): add zing and fire—totally optional, but they wake things up
- Wooden or metal sticks: metal is easy, wooden should get a good soak first so they don't scorch
- Salt & black pepper: nothing fancy, just what makes the other flavors shine
- Dried oregano & basil: fresh herbs kick it up, but dried work fine
- Garlic: smash it up, pick firm cloves for a good savory hit
- Lemon juice: brightens the whole deal—squeeze it fresh if you can
- Balsamic vinegar: brings sweet and tangy, deep flavor vibes
- Olive oil: go for extra virgin to help veggies brown up
- Cremini or button mushrooms (highly recommended): pick ones that feel dry and sturdy, never slimy
- Cherry or grape tomatoes: look for shiny, plump ones that pop when you bite
- Red onion: snap one with tight papery skin for mellow, sweet notes when it cooks
- Zucchini: try to find smooth ones without bumps for the best taste
- Yellow bell pepper: brings a sunny splash of color—gentler flavor than the others
- Orange bell pepper: look for a bold, bruise-free one to add sweetness
- Red bell pepper: shiny and firm, feels heavy—this one is sweet and crisp
Simple Instructions
- Let Skewers Cool Before Serving
- Give the finished kebabs a couple minutes off the heat—this helps flavors mellow out before you dig in
- Sizzle Those Skewers
- Set a grill to medium-high and cook kebabs for about 8–12 minutes, turning for even browning—or broil about five inches from the heat for a caramelized look, flipping as you go. You could also bake at 400°F for 15–25 minutes, turning halfway, or do a quick pan-fry on a griddle with olive oil for 10–15 minutes 'til golden all over.
- Stack up the Kebabs
- Slide veggies on, switching up colors for that rainbow effect. Give each chunk some space so the heat gets everywhere and leave the ends clear—makes flipping them way easier.
- Let Veggies Swim in Marinade
- Dump all chopped veggies into a big bowl or bag, pour in your marinade, and toss til everything's shiny. Let them soak for at least 30 minutes at room temp, or longer in the fridge if you want more flavor. If chilled, let warm up on the counter before cooking.
- Whip Up the Marinade
- Mix olive oil, balsamic, lemon, garlic, herbs, s&p, and any extras together till it looks cloudy. Taste it—add more salt or lemon if you want before throwing it on veggies.
- Chop and Prep Veggies
- Clean your veggies under running water, pat dry. Slice peppers into chunky pieces so they all grill evenly. Cut zucchini into thick rounds or half-moons if they’re chunky. Peel and wedge the onion, leaving a few layers together so they don’t fall apart. Wipe mushrooms clean, halve or quarter if they’re big. Keep tomatoes whole.
- Get Skewers Ready
- If using wood, let them soak in water for about half an hour first—if metal, grab some clean ones. This keeps them from burning or getting too hot to handle.
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Storage ideas
Cool the skewers before you slide veggies off. Pop everything into a tight container and stash in the fridge for up to four days. Heat up in the oven or microwave, or eat the cold veggies as a topping for salads, grains, or wraps.
Swap-ins and changes
No zucchini? Use eggplant or yellow squash. Missing a bell pepper color? Any type will work, even poblano or cubanelle for something new. Skip mushrooms if you’re not a fan; try chunks of roasted potato or firm tofu for extra heft. No oregano or basil? Italian seasoning is a good backup.
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Ways to serve
Start your barbecue with these as a snack, or stuff the grilled veggies into pitas with some hummus for a no-fuss lunch. They're awesome on herby rice or right next to grilled cheese or chicken for a bigger dinner. Got extra marinade? Boil it for a minute and pour over everything at the end for a shiny glaze.
Backstory and vibes
You’ll find veggies on a stick everywhere—think Middle Eastern kebabs or Greek souvlaki. These kebabs are great for any party, especially Pride, or when you just want a dish that brings everyone to the table in color.
Frequently Asked Questions About Recipes
- → Can I use different vegetables for the skewers?
You sure can! Add chunks of eggplant, slices of yellow squash, or even toss in pineapple. Just try to keep everything about the same size so it cooks up even.
- → How long should the veggies marinate?
Let them hang out for half an hour, or leave them up to four hours chilled if you want extra flavor and softness.
- → What's the best way to prevent wooden skewers from burning?
Soak wooden sticks in water for at least thirty minutes. This really helps stop burning, whether you’re grilling or baking.
- → Can I bake or broil if I don't have a grill?
Definitely! Pop them under the broiler or bake at 400°F to get great golden edges and that smoky flavor—no outdoor grill needed.
- → Should mushrooms be marinated separately?
Nope! Marinate them right along with everything else. If they’re big, chop them so they’re close in size to your other veggies for even cooking.
- → How do I keep the veggies from sticking to the grill?
Brush a bit of oil on your grill grate. A splash of olive oil in your marinade helps too, so nothing gets stuck.