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Grilled Vegetable Kabobs with Zucchini

Grilled vegetable kabobs with zucchini are a vibrant, charred BBQ side made by marinating vegetables, skewering them by color, and grilling until tender. Expect smoky grill marks on zucchini, bell pepper, red onion, and mushrooms, with juicy cherry tomatoes in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Vegetables for the kabobs
  • 3 medium zucchini cut into 1-inch rounds
  • 2 red bell peppers cut into 1-inch pieces
  • 2 yellow bell peppers cut into 1-inch pieces
  • 1 large red onion cut into 1-inch chunks
  • 16 oz cremini mushrooms whole or halved
  • 2 cup cherry tomatoes
Marinade
  • 4 tbsp olive oil
  • 3 clove garlic minced
  • 2 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 salt and pepper to taste
  • 0.5 black pepper
Skewers
  • metal or soaked wooden skewers Use metal skewers or soak wooden skewers per package instructions

Equipment

  • 1 grill
  • 1 skewers

Method
 

Make the marinade
  1. Whisk olive oil, garlic, balsamic vinegar, Italian seasoning, smoked paprika, salt, and black pepper together until combined.
  2. Cut zucchini, red bell peppers, yellow bell peppers, red onion, cremini mushrooms, and cherry tomatoes into 1-inch pieces/rds so they grill evenly.
Marinate the vegetables
  1. Toss all vegetables with the marinade until evenly coated, then let sit for 20 minutes.
Assemble the kabobs
  1. Thread vegetables alternating colors and types onto skewers for a colorful pattern.
Grill
  1. Preheat the grill to medium-high, then oil the grates to help prevent sticking.
  2. Grill kabobs for 12–15 minutes, turning every 3–4 minutes, until vegetables are charred and tender with visible grill marks.
  3. Serve immediately with any remaining marinade drizzled over.

Notes

Pro tip: leave some marinade aside before tossing if you want extra for drizzling at the end, and keep turning every 3–4 minutes so zucchini and mushrooms char without burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently. Freezing isn’t recommended because vegetables can soften. Vegetarian swap: this recipe is already vegetarian—use extra balsamic or a splash of lemon for a brighter flavor without changing the method.