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grilled veggie kabobs colorful

Easy grilled veggie kabobs colorful

grilled veggie kabobs colorful sizzle with sweet peppers and zucchini, ready in 15 minutes, perfect vegetarian BBQ side for easy sharing summer skewers. Try ...
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: BBQ & Grilling Recipes
Cuisine: Mediterranean
Calories: 210

Ingredients
  

  • 1 cup cherry tomatoes halved
  • 1 large red bell pepper cut into chunks
  • 1 large yellow bell pepper cut into chunks
  • 1 medium zucchini sliced into rounds
  • 1/2 red onion cut into wedges
  • 8 oz button mushrooms halved
  • 1/2 cup mozzarella cheese cubed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

Method
 

  1. Soak wooden skewers in water for 30 minutes before threading—this prevents charring the handles while your grilled veggie kabobs colorful develop that gorgeous exterior. I learned this the hard way after burning my fingers pulling flaming skewers off the grill. Metal skewers skip this step entirely, which is why I switched years ago.
  2. Whisk together olive oil, lemon juice, smoked paprika, oregano, and sea salt in a small bowl. This marinade becomes your secret weapon because it coats every surface with Mediterranean flavor that most backyard cooks miss. Taste it directly—the acid should punch you in the mouth a little bit.
  3. Thread vegetables onto skewers in a rainbow pattern: red pepper chunk, mushroom half, yellow pepper, zucchini round, tomato, onion wedge, mozzarella cube, repeat. This alternating method ensures balanced cooking because dense vegetables and soft cheese won't have hot spots. I arrange the cheese pieces toward the center of each skewer where heat is most intense.
  4. Brush both sides of assembled skewers generously with the marinade, making sure you get into the gaps between vegetables where flavor pools. Reserve about 2 tablespoons for basting midway through grilling. This double-coating technique is why your grilled veggie kabobs colorful turn out more flavorful than versions made with single-dip marinades.
  5. Heat grill to medium-high heat (around 400°F). Place skewers directly on grates with space between each one—don't crowd the grill because steam rises and prevents charring. I position mine so the handles stick out over the cooler side zone.
  6. Grill for 12–15 minutes total, rotating every 3 minutes so all sides catch heat evenly and develop color without burning. You're looking for visible char marks and softened vegetables that still hold their shape. I watch for the cheese to start melting slightly at the edges—that's your signal that interior vegetables are nearly done.
  7. Baste skewers with reserved marinade during the final 2 minutes of cooking, which creates a glazy coating that catches sunlight. The lemon acid caramelizes slightly against the hot surface, deepening the flavor in a way that cold marinade never achieves.
  8. Transfer finished skewers to a clean platter and let rest for 2 minutes before serving so residual heat continues cooking interiors gently. This prevents the squeaky-when-you-bite-it raw center that ruins the experience.