Vegetable kabobs are a savory, mouthwatering treat no matter how you prepare them. Kabobs are essential for any cookout, but if the weather isn't cooperating or you don't have access to a grill, roasted vegetable kabobs are just as tasty. Make sure you have plenty of veggie kabobs on hand, because this side dish on a stick will disappear fast!

February 05, 2018

Chile-Lime Roasted Vegetables

Whether you spell them vegetable kabobs or vegetable kebabs, we can all agree they're delicious! When roasting a skewer of vegetables it's important to consider that your vegetables will all be roasted on a skewer together, so it's important to choose veggies with similar cooking times.

Follow these roasting time guidelines for roasting vegetables at 450°F:

  • Carrots, parsnips, new potatoes, regular potatoes, and sweet potatoes all need to roast for approximately 40 to 45 minutes.
  • Onions, cut into wedges, need to roast between 30 and 45 minutes.
  • Fennel, Brussels sprouts, baby beets, and regular beets (cut into 1-inch pieces) can all roast for 30 to 40 minutes.
  • If you're roasting tomatoes, we recommend roma tomatoes, halved lengthwise. Roast for 20 to 30 minutes.
  • Zucchini, pattypan squash, yellow summer squash, eggplant, sweet peppers (also called bell peppers), asparagus, baby leeks, and cauliflower all need to roast for 10 to 15 minutes.

You can mix and match veggies with different roasting times, but you may need to cut the vegetables that traditionally have a longer roasting time into smaller pieces, and they might be a little less tender. Once you've chosen your vegetables, turn them into veggie kabobs by threading them onto a skewer. To season, you can either toss your veggies in a seasoned oil mixture before skewering them, or brush them with oil and sprinkle with seasoning after making your kabobs. Follow the roasting times listed above for roasting your raw vegetable skewers.

How to Make Grilled Vegetable Kabobs

Grilled vegetable skewers are just as tasty as their roasted counterparts. The process is the same—prep your veggies, thread them onto skewers, season, and grill. Just be sure to soak wooden skewers in water for 30 minutes before threading on veggies and grilling if you're not using metal skewers. If you're a beginner, a good place to start is this easy vegetable kabob recipe:


  • 2 medium potatoes, quartered
  • 2 small red onions, each cut into four wedges, or 8 red boiling onions
  • 8 baby squash (such as zucchini and/or yellow summer squash)
  • 8 medium fresh mushrooms
  • 8 miniature sweet peppers or 1 to 2 small red and/or orange sweet peppers, cut into 1-inch pieces
  • ¼ cup bottled oil-and-vinegar salad dressing
  • 2 teaspoons snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Step One: In a medium saucepan cook potatoes and onions, covered, in a small amount of lightly salted boiling water over medium heat for 8 to 10 minutes or until nearly tender, adding the squash and mushrooms for the last 1 minute of cooking time. Drain well. Cool slightly.

Step Two: On eight 10-inch skewers alternately thread potatoes, onions, squash, mushrooms, and sweet peppers, leaving a ¼-inch space between pieces. In a small bowl combine salad dressing, rosemary, salt, and black pepper; brush over vegetables.

Step Three: Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture. Makes 8 servings.

To make this recipe in your broiler: Place kabobs on the greased unheated rack of a broiler pan. Broil about 3 to 4 inches from the heat for 10 to 12 minutes or until vegetables are tender and lightly browned, turning and brushing occasionally with dressing mixture.

How to Make Meatball & Vegetable Kabobs

Andy Lyons Cameraworks, LTD

You can certainly keep your veggie kabobs vegetarian, but if you want to add a little meat to your skewer, add a few meatballs to make them even more savory. Follow these directions to make Meatball & Vegetable Kabobs:


  • ½ of a 6-ounce can tomato paste with Italian seasonings (1/3 cup)
  • ¼ cup water
  • ½ teaspoon Italian seasoning, crushed
  • 16 1-inch refrigerated or frozen Italian-style meatballs, thawed
  • 2 small zucchini
  • 8 large cherry tomatoes
  • Nonstick cooking spray
  • 8 metal or bamboo skewers

Step One: Preheat indoor electric grill or broiler. In a medium bowl combine tomato paste, the water, and Italian seasoning to make a thick sauce. Add meatballs to sauce, stirring to coat; set aside.

Step Two: Using a vegetable peeler, cut four evenly spaced strips from zucchini. Cut zucchini into 1-inch cubes.

Step Three: On skewers, alternately thread meatballs and zucchini; thread a tomato onto each end. Lightly coat kabobs with nonstick cooking spray. Grill or broil (3 to 4 inches from heat) for 4 to 5 minutes on each side or until meatballs are heated through and vegetables are crisp-tender. Brush remaining sauce onto kabobs during the last 2 minutes of cooking.

More Mouthwatering Kabob Recipes

Make a big batch of vegetable kabobs as an easy way to add veggies to your cookout, or make them a meal all on their own by adding shrimp, fish, beef, or chicken to your skewer. Check out some of our favorite recipes, or experiment with different veggie and seasoning combos to create your own!


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