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Veggie Kabobs

Veggie Kabobs

Prep time 16 minutes
Cook time 14 minutes
Ready in 30 minutes
Makes 4 servings


  • 2 medium zucchini
  • 1 medium yellow summer squash
  • 3 bell peppers
  • 5 green onions
  • 1 cup cherry tomatoes
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp minced garlic
  • 2 tsp Italian seasoning
  • Bamboo skewers, soaked


1. Set grill to medium. Thinly slice the zucchini and yellow summer squash. Seed and cut the bell peppers into 1–inch chunks. Cut the green onions into 1–inch lengths. Cut the cherry tomatoes into halves.
2. Whisk together the oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and black pepper.
3. Thread vegetables onto skewers, alternating between the different vegetables. Brush kabobs with oil mixture. Grill on medium 12–14 minutes, until charred in spots and tender, turning and brushing with oil mixture occasionally.


Per serving: 196 calories, 14g fat, 2g saturated fat, 0mg cholesterol, 19mg sodium, 16g carbohydrate, 4g fiber, 7g sugar, 4g protein