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Vegetable Kabobs

These Vegetable Kabobs are a vibrant and delicious addition to any meal, bursting with fresh, colorful vegetables and a savory marinade that enhances their natural flavors.

Vegetable Kabobs



1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 zucchini, sliced into 1/2-inch rounds
1 yellow squash, sliced into 1/2-inch rounds
1 red onion, cut into wedges
8 oz button mushrooms, stems removed
1 cup cherry tomatoes


1/4 cup olive oil
3 tbsp soy sauce or tamari (for a gluten-free option)
2 tbsp balsamic vinegar
1 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
Salt and pepper to taste

Optional Garnish:

Fresh parsley, chopped


Prepare the Vegetables:
Wash and cut all the vegetables as specified. Arrange them on a large tray or bowl for easy assembly.

Make the Marinade:
In a small bowl, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, minced garlic, dried oregano, dried basil, smoked paprika, salt, and pepper until well combined.

Marinate the Vegetables:
Place the prepared vegetables in a large zip-top bag or a shallow dish. Pour the marinade over the vegetables and toss to coat evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.

Assemble the Kabobs:
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated vegetables onto the skewers, alternating colors and types for a beautiful presentation.

Grill the Kabobs:
Place the kabobs on the preheated grill and cook for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Remove the kabobs from the grill and transfer them to a serving platter. Garnish with chopped fresh parsley if desired.

These Vegetable Kabobs are perfect for a summer barbecue, adding a burst of color and flavor to your meal. Enjoy!



The kabobs emit a mouthwatering aroma as they grill, with the scent of garlic and herbs mingling with the smoky fragrance of the vegetables. The balsamic vinegar adds a slight sweetness to the aroma, while the soy sauce and olive oil create a rich, savory smell that invites you to take a bite.

These kabobs are perfect for a summer barbecue or a casual dinner. They can be served as a main dish with a side of rice or quinoa or as a colorful side dish to complement grilled meats or other main courses. Garnishing with fresh parsley adds a final touch of freshness and color.

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