Easy Grilled Veggie Kabobs That Burst With Bold, Smoky Flavor

Ingredients

• 1 cup Bell Peppers (mixed red, yellow, green) (for vibrant color and sweet crunch)
• 2 cup Zucchini (sliced into thick rounds)
• 2 cup Mushrooms (cremini or button) (for meaty texture)
• 1 cup Red Onion (cut into wedges)
• 1 cup Cherry Tomatoes (whole for freshness)
• 1/4 cup Olive Oil (to keep veggies moist)
• 3 clove Garlic (fresh minced)
• 2 tablespoons Lemon Juice (for acidity)
• 1 tablespoon Smoked Paprika (for bold flavor)
• 1 teaspoon Dried Oregano (for herbal note)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1

   --- How to Make Grilled Veggie Kabobs ---

2. 2

   Prep Veggies: Rinse and pat bell peppers, zucchini, mushrooms, onions, and tomatoes dry. Cut peppers and zucchini into 1-inch pieces.

3. 3

   For the Marinade: In a medium bowl, whisk olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, salt, and pepper until smooth.

4. 4

   Marinate Veggies: Add chopped vegetables to the bowl, tossing gently to coat. Let sit for 15 minutes.

5. 5

   Preheat Grill: Oil grates lightly and heat your grill to medium-high (about 400°F).

6. 6

   Assemble Kabobs: Thread vegetables onto soaked skewers, alternating colors and textures.

7. 7

   Grill Kabobs: Place skewers on the hot grill. Cook for 10–12 minutes, turning every 3–4 minutes.

8. 8

   Rest & Serve: Transfer kabobs to a serving platter and let them rest for 2–3 minutes. Garnish as desired.