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Marinated Veggie Kabobs for the BBQ

Invited to a barbeque or a family get together and need to bring a dish to share? No problem! These veggie kabobs will feed several people, fit several diet types (gluten free, allergy friendly, GAPS, Paleo, Primal, vegan, etc.) and will certainly be a popular favorite.

Marinated Veggie Kabobs Recipe:

For the Marinade:
4 tablespoons balsamic vinegar
3 tablespoons olive oil
*5 teaspoons Kirkland Organic No Salt Seasoning (or 3 – 5 teaspoons Italian seasoning)
1/2 – 3/4 teaspoon sea salt

For the Veggies:
1.5 pounds sweet mini peppers
1.5 pounds baby portobello mushrooms
2 zucchinis
2 onions (yellow, red or sweet onions would work well in this recipe)

  1. Combine all of the marinade ingredients in a small mixing bowl and set aside.
  2. Cut the stem tops off the sweet mini peppers and discard them. Slice the peppers in half lengthwise (I leave the smaller mini peppers whole).
  3. Slice the zucchinis in half lengthwise, and then cut them into 2 inch pieces.
  4. Peel off the outer membrane of the onion, which is also called the “tunic.” Slice the onions in 4 – 8 pieces (depending on how large your onions are), leaving the ends of the onion untrimmed (this will ensure your onion chunks will mostly hold together).
  5. Combine the veggies and the marinade in a large mixing bowl and gently toss to thoroughly coat all of the veggies in the marinade. Refrigerate for at least 4 – 6 hours.
  6. Place the veggies on kabob skewers (or place in a grill basket) and grill on medium for about 15 – 25 minutes (rotate the skewers every few minutes to ensure even cooking), or until the veggies are soft and charred.

Megan’s Notes-
*I buy the Kirkland Organic No-Salt Seasoning from Costco. It’s fabulous. I have NOT verified that it is gluten free, although my family has not had a problem with it. It does contain dried bits of tomato, but I use it occasionally anyways.

These veggies are also perfect for healthy camping food; after I toss the veggies together with the marinade I place them in gallon sized bags and throw them in the cooler. We cook them over the fire using a grill basket, that way we don’t have to mess with skewers while we’re camping. 

It is very important the veggies have time to marinate the full 4 – 6 hours. I’ve grilled them without marinating them for long, and they just aren’t as juicy.

This recipe is linked to Slightly Indulgent Tuesday, Wellness Weekend, Allergy Free Wednesdays, the Gluten-Free Homemaker and Healthy Vegan Fridays .

Enjoy!
Megan

 

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Judith Fertig

Monday 14th of October 2019

Hi. I’m planning to make these veggie skewers tomorrow. I do not have a grill so can they be baked, roasted or broiled in the oven and if so at what temperature? Thanks for your help and have a happy holiday.

Mēgan

Tuesday 15th of October 2019

Hi Judith, Yes, you can definitely bake these in the oven. I'd do 400 degrees for 40-60 minutes, stirring every 20 mins. ;)

Maya | Wholesome Yum

Friday 1st of July 2016

Hi Megan, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you'll get some visits coming your way!

Vegetarian Entrees, Sides, and Desserts for a Memorial Day BBQ | The Preppy Post Grad

Thursday 22nd of May 2014

[…] Marinated Veggie Kabobs (Allergy Free Alaska): You can’t go wrong with marinated peppers, portobello mushrooms, zucchini, and […]

Miachel (Spiced Curiosity)

Wednesday 22nd of May 2013

Love this healthy alternative to barbecue! Thanks for sharing the recipe.

Vicky

Friday 29th of March 2013

These sound amazing! I just saw these on a post for National Food on a Stick Day!