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grilled veggie kabobs on a wooden board

Grilled Veggie Kabobs

Jillian Schneider
The perfect summer side! These grilled veggie kabobs are loaded with flavor and nutrients!
Prep Time 15 mins
Cook Time 12 mins
Course Side Dish
Cuisine American
Servings 6 people


  • paring knife
  • cutting board
  • freezer bags
  • skewers


  • 1 small container of cherry tomatoes
  • 2 medium zucchini cut into quarters
  • 1 medium yellow squash cut into quarters
  • 1 medium red bell pepper cut into bite size squares
  • cup avocado oil
  • ¼ cup fresh lemon juice
  • 3 tbsp dijon mustard
  • 2 tbsp pure honey
  • 2 cloves garlic minced
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • ½ tsp kosher salt
  • ½ tsp ground black pepper


  • First, slice all veggies and place them in a large bowl. Meanwhile, soak skewers in water for 30 minutes to prevent burning while grilling.
  • Dump all sliced veggies in a freezer bag.
  • In a small mixing bowl combine oil, lemon juice, dijon mustard, honey, garlic, basil, oregano, parsley, salt, and pepper. Whisk to combine.
  • Pour marinade into freezer bag and seal. Using your hands toss around to coat veggies. Place in fridge for at least 1 hour to marinade.
  • Remove from fridge and thread onto skewers until all veggies are used.
  • Preheat grill to medium heat and grill skewers for 10 to 12 minutes or until cooked through and tender.


How can my kids help?
Have them shake in seasonings to make marinade. 
Keyword Grilled Veggie Kabobs