Main Dishes

Savory Summer Veggie Kabobs

Grilled summer vegetables seasoned with a smoky dry rub.
Recipe by Michigan Fitness Foundation
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Makes4 servings
Total timeTotal30 minutes
Prep 20 minutes Cook 10 minutes
Prep 20 minutes Cook 10 minutes
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Equipment

  • Twelve 9-inch wood or metal skewers 
  • Gas or charcoal grill

Ingredients

Makes 4 servings. Check items off as you go.
  • 1 small zucchini, cut lengthwise in half, then crosswise into 1-inch slices
  • 1 small yellow squash, cut lengthwise in half, then crosswise into 1-inch slices
  • 2 bell peppers, any color, cut into 1-inch pieces
  • 1 medium sweet or red onion, cut into 1-inch pieces
  • 12 medium mushrooms, cleaned and stems removed
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil

Dry Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • ½ teaspoon black pepper

Directions

  1. If using wood skewers, soak in water for at least 15 minutes.
  2. Combine garlic powder, onion powder, smoked paprika, oregano, salt, brown sugar, and black pepper in a small bowl.
  3. Place prepared vegetables in a large bowl. Add olive oil and toss until evenly coated.
  4. Sprinkle vegetables with dry rub seasoning, to taste, and toss to coat.
  5. Alternately thread vegetables onto skewers.
  6. Place kabobs on grill over medium heat. Grill, turning every 3–4 minutes, for about 10 minutes or until vegetables are tender and lightly charred. 
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