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Grilled Vegetable Kabobs with Zucchini

Grilled vegetable kabobs with zucchini are marinated, skewered, and grilled until charred and tender, with vibrant color from bell pepper, red onion, mushrooms, and cherry tomatoes. The 20-minute balsamic-and-olive-oil marinade helps the vegetables cook evenly and stay flavorful on 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: 215
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade and marinate
  1. Whisk the olive oil, garlic, balsamic vinegar, Italian seasoning, smoked paprika, salt, and black pepper together until well combined. The marinade should look evenly streaked with spices.
  2. Toss the zucchini, red bell peppers, yellow bell peppers, red onion, cremini mushrooms, and cherry tomatoes in the marinade, then let them sit for 20 minutes. Visual cue: vegetables begin to look glossy and lightly tinted from the balsamic and paprika.
Skewer and grill
  1. Thread the vegetables onto skewers, alternating colors and types as you build the kabobs. Aim for tight but not crushed spacing so everything chars at the same pace.
  2. Preheat the grill to medium-high and oil the grates. Visual cue: you should see light shimmer when oil hits the hot surface.
  3. Grill the kabobs for 12–15 minutes, turning every 3–4 minutes, until vegetables are charred and tender. Visual cue: char marks form on edges while zucchini and peppers soften without collapsing.
Serve
  1. Serve immediately with any remaining marinade drizzled over the kabobs. Visual cue: the surface looks fresh and glossy right off the grill.

Notes

Pro tip: keep turning every 3–4 minutes so both thicker items (onion and mushrooms) and quick-cooking ones (zucchini and cherry tomatoes) reach the same tender, charred stage. Refrigerate leftovers in a sealed container for up to 3 days; reheat briefly on a grill pan or hot grill for best texture. Freezing isn’t recommended because the zucchini and tomatoes soften after thawing. For a dietary swap, you can use a simple herb-and-lime marinade (same method) to make it dairy-free and still bright-tasting.