Vegetable Kabobs Recipe

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. While skewers soak, rinse and dry all vegetables.

Core and seed the red and yellow bell peppers, then cut into 1- to 1.5-inch squares.

Trim ends off zucchinis and cut into 1/2-inch thick rounds or half-moons if large so pieces are similar in size to peppers.

Peel the red onion; cut into 1-inch pieces and separate layers into wedges so they can slide on skewers.

If the mushroom stems are long, trim stems so caps sit flat on skewers. Leave whole small mushrooms.

Leave cherry tomatoes whole; pat all vegetables dry with a towel so marinade adheres.

Combine ingredients

In a medium bowl or measuring cup, whisk together 1 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1 tablespoon honey (or maple syrup), 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon red pepper flakes until well combined.

Taste and adjust seasoning — add a pinch more salt, lemon juice, or honey if you prefer brighter or sweeter flavor.

Place cut vegetables (peppers, zucchini, onion, mushrooms) in a large bowl or resealable bag. Reserve cherry tomatoes to add later so they won't break in the marinade for long periods.

Pour about 3/4 of the prepared marinade over the vegetables (reserve 1/4 for basting during grilling). Toss gently to coat all pieces. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring back to near room temperature before grilling (about 20 minutes).

Thread vegetables onto skewers, alternating colors and shapes for even cooking and visual appeal: bell pepper square, zucchini round, mushroom, red onion wedge, cherry tomato. Leave a small gap between pieces so heat circulates. Use 3–5 pieces per skewer depending on size to make 8 skewers.

Preheat grill to medium-high (about 400–425°F / 200–220°C). If using a grill pan or broiler, preheat pan over medium-high heat or set oven broiler to high and position rack 6–8 inches from heat.

Brush grill grates or pan lightly with oil to prevent sticking. Place assembled skewers on the grill or in the pan.

Grill skewers 10–14 minutes, turning every 3–4 minutes to get even char. Brush reserved marinade onto vegetables once or twice during cooking for extra flavor and moisture. Vegetables are done when they are tender-crisp and nicely charred at the edges (zucchini should be tender; onions slightly softened). Cherry tomatoes may blister.

If broiling, place skewers on a foil-lined baking sheet and broil 8–12 minutes, turning once halfway, watching closely to avoid burning.

Transfer cooked skewers to a serving platter. Sprinkle chopped fresh parsley over the top and squeeze fresh lemon wedges over the skewers to brighten flavors.

Serve immediately with remaining marinade (if reserved and boiled for 1–2 minutes) or a dipping sauce of your choice. Discard any leftover marinade that contacted raw vegetables unless boiled.