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Grilled Vegetable Kabobs

Grilled Vegetable Kabobs

Image credit to: Chris McIntosh for Boston Organics


  • 5 cup vegetables (squash, onions, eggplant, cherry tomatoes, mushrooms, etc.)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped tomato
  • 2 tbl maple syrup
  • 2 tbl chopped fresh herbs (basil, sage, thyme, rosemary etc)
  • 1 tbl lemon juice
  • 4 cloves minced garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper


1. Cut the vegetables into bite-size pieces or leave them whole, depending on their shape.  (For example, you'd want to chop up zucchini but not so much the cherry tomatoes.)  Place them in a large bowl.

2. Whisk together the remaining ingredients, pour the marinade over the vegetables and stir to coat.  Refrigerate. Allowing the vegetables to marinate for several hours will infuse flavor into your veg! (anywhere from 1 to 24 hours of marinating will do).

3. Pierce the vegetables onto bamboo or metal skewers.  If you're using bamboo skewers, it's a good idea to soak them in water for at least 30 minutes so they don't catch on fire when you put them on the grill. Grill the kabobs over medium heat for about 8-10 minutes, turning once.

Adapted from When Harry Met Salad

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