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Grilled Vegetable Kabobs Recipe
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5 from 5 votes

Grilled Vegetable Kabobs

It's time for chilling and grilling! For a quick and easy dinner, grill up some vegetable kabobs. Three different marinade recipes included, as well as two different dipping sauces!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entrees
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 922kcal



  • 8 ounces of medium-sized mushrooms
  • 1 pint cherry tomatoes
  • 1 medium-sized zucchini sliced into equal ¼ inch slices
  • ½ pound baby tri-colored potatoes parboiled
  • 1 white onion is cut into pieces similar to other vegetables
  • 1 red bell pepper cut into similar sizes as other vegetables

Other Ingredients

  • 4 wooden BBQ skewers or metal ones
  • Salt and pepper to taste

Lemongrass Marinade/Sauce

  • ½ cup shallots minced
  • 3 Tablespoons chopped lemongrass from the inner white part of 2-3 stalks
  • 2 teaspoons Dulse chopped to powder
  • 2 Tablespoons soy sauce or Tamari
  • 2 limes juiced 1 lime zested
  • 2 Tablespoons brown sugar or maple syrup
  • 1 Tablespoon Thai red curry paste I like the Thai Kitchen brand
  • 1 Tablespoon Asian sweet chili sauce I like a Taste of Thai brand
  • 3 cloves garlic minced
  • ½ inch fresh ginger grated ( I leave the skin on)
  • 2 teaspoons Sriracha
  • 1 teaspoon Thai basil chopped

Maple Mustard Marinade/Sauce

  • ½ cup pure maple syrup
  • ¼ cup grainy stone-ground mustard
  • 2 teaspoons minced garlic
  • 1 Tablespoon fresh rosemary minced
  • 3 teaspoons fresh thyme minced
  • 2 teaspoons sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh ground pepper
  • ¼ cup water

Teriyaki Marinade/Sauce

Yum Yum Sauce

Basil Dipping Sauce

  • ¾ cup Cashew vegan mayo or vegan mayo of choice substitute white beans or silken tofu for a nut-free option
  • ½ cup fresh basil


Vegetable Preparation

  • If you use wooden BBQ skewers, soak in water for at least an hour to prevent vegetables from sticking after cooking.
  • Parboil baby potatoes for 15 minutes; boil for 15 minutes, place potatoes in a colander, and run cold water over potatoes to stop cooking.
  • Cut red bell peppers, onion, and zucchini in uniform sizes, similar to the size of the mushrooms, tomatoes, and potatoes.
  • Choose a marinade and marinate vegetables for at least an hour before grilling.

Grilling Instructions

  • Preheat the grill to medium-low
  • Remove sticks from soaking in water, thread the vegetables on the sticks, and rotate the vegetables until all are used.
  • Reserve extra marinade for basting vegetables while grilling.
  • Place vegetable kabobs on the hot grill
  • Cook for 15 minutes, turning every five minutes, and with leftover marinade. 
  • Serve on skewers or remove vegetables from the skewers and serve plated.



  • When using wooden sticks, always soak them in water for an hour or more before adding vegetables. This will prevent vegetables from sticking to the wood and the sticks from catching fire on the grill top.
  • If marinating the vegetables, marinate separately before adding the vegetables to the skewers. 
  • For grilled vegetables without marinade, serve sauces on the side for individual preference.
  • Choose vegetables of similar size to ensure balanced cooking.
  • For instance, potatoes must be parboiled to cook evenly with other vegetables.
  • To combat different sized vegetables, cook them on separate skewers based on the sizes of vegetables. 
  • Preheat the grill to medium-low and make sure the grill is hot before adding kabobs to the grill.
  • Cut vegetables/fruits in similar sizes to cook evenly. 


Calories: 922kcal | Carbohydrates: 89g | Protein: 13g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 303mg | Potassium: 1426mg | Fiber: 10g | Sugar: 48g | Vitamin A: 2889IU | Vitamin C: 118mg | Calcium: 200mg | Iron: 6mg