Vegetable Kabobs

Fresh and colorful grilled vegetable shish kabobs with onions, zucchini, bell peppers, pineapple and tofu are going to be your new favorite vegetarian BBQ recipe. 

I have so many great memories surrounding summer BBQs. Some of my friends have mentioned that they’re not really sure what a vegetarian could eat at a summer BBQ, so I wanted to share this option. Veggie kabobs are simple and fun to make and perfect for the grill or the oven.

These flavorful veggie kabobs are loaded up with summer vegetables like zucchini (you could also use yellow squash), sweet bell peppers, savory onion wedges, meaty tofu cubes, and pineapple that gets delightfully caramelized.

Vegetable Kabob Marinade

Let’s talk about what to use as your vegetable kabob marinade. Though you could certainly just brush your kabobs with olive oil and season with salt, pepper, and your favorite seasonings, a marinade is one way to add a ton of flavor and moisture.

• Teriyaki Marinade: My favorite veggie kabob marinade is teriyaki sauce, which ads sweetness and umami flavor, but also caramelizes the charred bits of the veggies and pineapple. Pineapple and teriyaki are a classic match.
• Balsamic Marinade: This would be lovely for an Italian inspired BBQ. Here’s a simple balsamic marinade that you could try.
• Greek Souvalki Marinade: Whisk together equal parts fresh lemon juice and olive oil with salt, pepper, and dried oregano.

How to Grill Vegetable Kabobs

Grilling is my favorite way to cook these veggie kabobs. That little bit of char ads so much depth and smokiness. I first soak my wooden skewers in water for several hours or overnight so they don’t burn. If you have metal skewers you can skip this step. Next I cut the vegetables, pineapple, and tofu into 1 to 2-inch pieces. It’s helpful to have your pieces close to the same size so that they cook as evenly as possible and all touch the grill. Marinate the ingredients or just skewer and then brush with the sauce. Cook the skewers on medium high heat for just a few minutes per side until they have those fabulous grill marks and the veggies are tender.

How to Cook Vegetable Kabobs in the Oven

You don’t have to be a grill master to make kabobs. When I’m not up for firing up the grill, I like to make these vegetable kabobs on a stovetop grill pan or in the oven. To cook the kabobs in the oven, roast marinated kabobs on a jelly roll pan at 450 degrees F for about 20 minutes, turning once.

Grilled vegetable kabobs are one of my favorite vegetarian BBQ ideas. They are a delicious combination of sweet, savory, and juicy and just scream summer love. You can play around with the veggies you use and use what you have on hand or prefer. I also love these veggie kabobs with whole crimini mushrooms or yellow squash. This is a nice recipe for older kids who can be safe with skewering to help with.

More Vegetarian BBQ Recipes and Ideas

• Cedar Planked Grilled Portobellos from Proud Italian Cook
• Authentic Tomato Bruschetta is the best appetizer
• Summer Quinoa Salad with Peaches and Black Beans is a hearty side salad
• Chickpea Greek Salad is a perfect side dish
• Watermelon Frozen Rosé Wine is the most refreshing summer cocktail

Continue to Content

Yield: Serves 4-6

Vegetable Kabobs

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Fresh and colorful vegetable kabobs with onions, zucchini, bell peppers, pineapple and tofu are perfect for an easy vegetarian BBQ or summer dinner.

Print

Ingredients

• 1 yellow or red onion, cut into 1-inch wedges
• 1 zucchini, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 small pineapple, cut into 1-inch pieces (you won't use it all)
• 1 (7 oz.) package Organic Baked Tofu, cut into 1-inch cubes (I used Trader Joe's in teriyaki flavor)
• 1 cup homemade or store bought teriyaki sauce

Instructions

1. If using wooden skewers, soak in water for several hours or overnight so they don't burn.
2. Place the onion, zucchini, bell pepper, pineapple, and tofu pieces into a medium-large bowl. Coat with teriyaki sauce.
3. Coat a grill or grill pan with cooking oil and heat to medium. Carefully thread the veggies, tofu, and pineapple on the skewers. Place on the grill and cook for about 3 minutes per side, or until nice grill marks appear the the veggies are tender crisp. You can brush more of the sauce on the kabobs as they are grilling if desired. I like to serve these teriyaki veggie kabobs with rice and salad.

Notes

Feel free to switch up the veggies. I love whole crimini mushrooms and summer squash too.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2088mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 8g