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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, peppers, mushrooms, etc.)
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped tomato
  • 2 Tbsp maple syrup
  • 2 Tbsp chopped fresh herbs (basil, sage, thyme, rosemary etc)
  • 1 Tbsp lemon juice
  • 4 cloves minced garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper


1. Cut 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 in a large bowl.

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

3. Pierce 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 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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