Grilled Vegetable Kabobs

It’s been a really hot week here – which means cook as much on the grill as possible!  Nothing fancy with this recipe – just inspiration for eating more veggies.  🙂

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Possible veggies:

  • Potatoes, cut in large chunks and boiled ~10 minutes before grilling
  • Onion, cut in half or quarters (depending on onion size), then peeled apart into layers
  • Red pepper, cut in large squares
  • Zucchini, cut in inch long chunks (halved lengthwise or even quartered if zucchini is large)
  • Tomatoes, small plum tomatoes (less than 2″ in diameter), kept whole
  • Crimini mushrooms, kept whole or cut in half, depending on size

Use any combination you’d like of the above veggies!  I think onions are my favorite.  I used to put all the different veggies on each skewer, which looks really pretty, but gives you less control over how long they cook.


  • Olive oil
  • Salt
  • Pepper
  • Thyme (dried)

Preheat grill.  Put veggies (one at a time if keeping separate) in a large bowl.  Drizzle with some olive oil and season with salt, pepper, and thyme.  Stab onto skewers.  Grill on medium-low about 5 – 10 minutes per side, then flip and grill some more.  Enjoy!


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