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Grilled Vegetable Kabobs with Zucchini

Grilled vegetable kabobs with zucchini deliver charred, tender summer vegetables threaded in colorful skewers. The balsamic-olive oil marinade rests for 20 minutes for well-seasoned zucchini, peppers, onions, and mushrooms straight from the grill.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 zucchini cut into 1-inch rounds
bell peppers
  • 2 red bell peppers cut into 1-inch pieces
  • 2 yellow bell peppers cut into 1-inch pieces
red onion
  • 1 red onion cut into 1-inch chunks
cremini mushrooms
  • 16 oz cremini mushrooms whole or halved
cherry tomatoes
  • 2 cup cherry tomatoes
marinade
  • 4 tbsp olive oil
  • 3 garlic minced (3 cloves)
  • 2 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 salt to taste (use more if needed)
  • 0.5 black pepper to taste (use more if needed)
skewers
  • 1 skewers metal skewers or wooden skewers soaked if wooden

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, minced garlic, balsamic vinegar, Italian seasoning, and smoked paprika together until combined. Season with salt and black pepper to taste.
Marinate the vegetables
  1. Toss zucchini, red bell peppers, yellow bell peppers, red onion, cremini mushrooms, and cherry tomatoes in the marinade. Let sit for 20 minutes.
Thread the kabobs
  1. Thread vegetables alternating colors and types onto skewers. Leave a little space between pieces so they char instead of steaming.
Grill
  1. Preheat the grill to medium-high and lightly oil the grates. Grill kabobs for 12–15 minutes, turning every 3–4 minutes, until vegetables are charred and tender.
Serve
  1. Serve immediately with any remaining marinade drizzled over the kabobs. Add extra black pepper if you want more bite.

Notes

Pro tip: keep pieces close to 1-inch so they finish tender at the same time; if mushrooms are smaller, halve them to match the cut size. Refrigerate leftovers in a sealed container up to 3 days (the vegetables keep well but char may soften). Freezing is not recommended for best texture. For a lighter option, reduce olive oil in the marinade by half while keeping the balsamic and seasonings the same.