Get ready to conquer the grill with these delicious and vibrant mixed veggie zucchini kabobs, perfect for satisfying even the hungriest of appetites. Even my bottomless pit of a husband approves of these as the perfect BBQ menu side. Let’s grill!
Recipe Video embed
This demo is on the Weber Spirit gas grill.
Scroll to the bottom of the page for a printable recipe…
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Kebab ingredients
- 4 medium zucchini
- 2 medium yellow squash
- 1 medium pepper, orange or red
- 1 medium yellow onion
- 1 pint cherry tomatoes
Italian marinade
- 1 cup basil, fresh chopped
- 1 tsp garlic,minced
- ½ lemon juice
- ½ tsp black pepper
- ½ tsp garlic sea salt
- ¼ tsp paprika,
- ¼ tsp crushed red pepper
- 3 tbsp olive oil
Get tips for getting started with grilling….
1. Soak the Skewers
First things first, if you’re using wood skewers, soak them in water. We don’t want them catching fire on the grill! Unless, of course, you enjoy your kebabs with a side of fire department visit.
2. Prep the Vegetables
Chop off the vegetable stems. Cut zucchini and yellow squash into ½” disks to make perfect bite-sized pieces. Slice the peppers and onions into 2-3” chunks, and don’t forget to separate those onion layers.
3. Mix the Marinade
In a large bowl, whisk together all the Italian marinade ingredients.
4. Marinate the Veggies
Add the kebab vegetables to the marinade. Toss and coat them all over with seasonings. Marinate for 30 minutes on the counter if you have the time, for more flavor.
5. Skewer the Vegetables
Thread the veggies onto the skewers, mixing up the order so it looks like a veggie rainbow. Leave 2” open on either side of the skewers to handle them. You don’t want to lose any precious kebabs while they grill!
6. Prepare the Grill
Brush the grill with oil if you like, though the marinade usually does a good job of preventing sticking. Set one burner on the gas grill to medium heat. The others stay off for now.
Try these grilled Italian chicken kebabs.
7. Grill the Kebabs (Indirect Heat)
Place the skewers on the grill grates in the indirect heat area. This is where there’s no flame directly beneath them. Close the grill cover and let them cook for 6 minutes, away from the direct flame. Think of it as a warm-up session for the veggies.
8. Grill the Kebabs (Direct Heat)
Open the grill and move the skewers directly over the medium-heat flame. Leave the cover off and rotate the skewers every 1-2 minutes. Keep an eye on them – we want them browned and slightly charred, not incinerated! This should take about 5-10 minutes.
9. Final Touch
Serve up those zucchini kabobs and watch them disappear faster than you can say ‘bottomless pit.’
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Easy Grilled Italian Zucchini Kabobs Recipe
Get ready to conquer the grill with these delicious and vibrant mixed veggie zucchini kabobs, perfect for satisfying even the hungriest of appetites. Even my bottomless pit of a husband approves of these as the perfect BBQ menu side. Let’s grill!
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Servings: 4 people
Calories: 187kcal
Video
Instructions
-
Soak the Skewers: First things first, if you’re using wood skewers, soak them in water. We don’t want them catching fire on the grill! Unless, of course, you enjoy your kebabs with a side of fire department visit.
-
Prep the Vegetables: Chop off the vegetable stems. Cut zucchini and yellow squash into ½” disks to make perfect bite-sized pieces. Slice the peppers and onions into 2-3” chunks, and don’t forget to separate those onion layers.
-
Mix the Marinade: In a large bowl, whisk together all the Italian marinade ingredients.
-
Marinate the Veggies: Add the kebab vegetables to the marinade. Toss and coat them all over with seasonings. Marinate for 30 minutes on the counter if you have the time, for more flavor.
-
Skewer the Vegetables: Thread the veggies onto the skewers, mixing up the order so it looks like a veggie rainbow. Leave 2” open on either side of the skewers to handle them. You don’t want to lose any precious kebabs while they grill!
-
Prepare the Grill: Brush the grill with oil if you like, though the marinade usually does a good job of preventing sticking. Set one burner on the gas grill to medium heat. The others stay off for now.
-
Grill the Kebabs (Indirect Heat): Place the skewers on the grill grates in the indirect heat area. This is where there’s no flame directly beneath them. Close the grill cover and let them cook for 6 minutes, away from the direct flame. Think of it as a warm-up session for the veggies.
-
Grill the Kebabs (Direct Heat): Open the grill and move the skewers directly over the medium-heat flame. Leave the cover off and rotate the skewers every 1-2 minutes. Keep an eye on them – we want them browned and slightly charred, not incinerated! This should take about 5-10 minutes.
-
Final Touch: Serve up those zucchini kebabs and watch them disappear faster than you can say ‘bottomless pit.’
Nutrition
Calories: 187kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 1163mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1643IU | Vitamin C: 138mg | Calcium: 83mg | Iron: 2mg
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#Grilled #Italian #Zucchini #Kabobs