Grilled Veggie Kabobs

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Put those summer vegetables to good use with grilled veggie kabobs! Great for fajitas, grilling sides and serving a crowd. 


  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 large green bell pepper
  • 1 medium red onion
  • 1 medium zucchini
  • wooden skewers or metal skewers


  • juice of 1 lime
  • 3 tablespoons olive oil
  • 1 teaspoon dried cumin
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder


  1. Soak wooden skewers in water.
  2. Preheat grill to medium-high heat.
  3. Make the fajita seasoned marinade by combining all ingredients in small bowl; set aside.
  4. Chop bell peppers and red onion into large chunks, and zucchini into about 1/4′ thick rounds
  5. Place vegetables on soaked skewers, alternating the vegetables as you go, leaving just a little space in between.
  6. Transfer vegetable kabobs to the grill in a single layer, brushing with the marinade. Grill the veggies about 5 minutes, flip, brush with marinade again and continue cooking another 3-4 minutes. Let the veggies get a little charred for extra smoky flavor.
  7. Remove vegetable kabobs from grill, placing on metal sheet and covering with foil until ready to enjoy.


Store leftovers in covered container in fridge; best enjoyed within 1-2 days.

Keywords: kabob veggies, veggie kabobs on the grill, veggie kabob marinade