Veggie Kabobs


  • 2 medium zucchini, cut into 1″ thick half-moons
  • 1 (10-oz.) package baby bella mushrooms, cleaned and halved
  • 1 medium red onion, cut into wedges
  • 2 small lemons, cut into eighths
  • 3 tbsp. extra-virgin olive oil
  • 1 garlic clove, grated
  • 1 tsp. freshly chopped thyme, oregano, or rosemary
  • Pinch crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  1. If using wooden skewers, soak in water for 30 minutes. Preheat grill to medium-high heat.
  2. Thread each skewer with zucchini, mushrooms, onions, and lemon pieces, alternating each.
  3. In a small bowl, whisk together oil, garlic, herbs, and red pepper flakes. Brush all over skewers, then season skewers with salt and pepper.
  4. Grill, turning occasionally, until vegetables are tender and slightly charred, 12 to 14 minutes. Serve hot.

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