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Savory Summer Veggie Kabobs

Savory Summer Veggie Kabobs

Grilled summer vegetables seasoned with a smoky dry rub.
 Michigan Fitness Foundation
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dishes
World Cuisine Mediterranean
Servings 4

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • If using wood skewers, soak in water for at least 15 minutes.
  • Combine garlic powder, onion powder, smoked paprika, oregano, salt, brown sugar, and black pepper in a small bowl.
  • Place prepared vegetables in a large bowl. Add olive oil and toss until evenly coated.
  • Sprinkle vegetables with dry rub seasoning, to taste, and toss to coat.
  • Alternately thread vegetables onto skewers.
  • 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. 

Notes

Air fry at 375 F or roast in the oven at 425 F until vegetables are tender and lightly browned, turning halfway through. 

Nutrition

Serving: 3 skewers
Seasonal 30 minutes or Less, BBQ, Picnic, Vegetarian