Vegetable Kabobs Recipe
Vegetable Kabobs Recipe photo by Taste of Home

Vegetable Kabobs Recipe

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Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 garlic clove, peeled
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 8 medium fresh mushrooms
  • 2 small zucchini, cut into 1/2-inch slices
  • 2 small onions, cut into six wedges
  • 8 cherry tomatoes

Nutritional Facts

1 serving (3/4 cup) equals 202 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 598 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper.
  2. Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes.
  3. Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently. Carefully unwrap foil Yield: 4 servings.
Originally published as Vegetable Kabobs in Taste of Home Meals in Minutes Calendar Annual 1996, p5

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Reviewed Sep. 11, 2013

"Made over labor day holiday - next time I would double the garlic/lemon juice mixture so that there is more liquid to marinate."

Reviewed Aug. 7, 2013

"I REALLY liked this. I didn't make kabobs though. I threw everything into a Ziploc bag to marinate and then broiled in a pan for about 18 minutes, stirring often. I loved the marinade. Just the right amount of lemon."

Reviewed Jun. 30, 2013

"This was a tasty and unique vegetable recipe. The only change I made (due to weather) was to broil them in the oven instead of grilling. I put them on a baking sheet lined with foil, and turned every few minutes."

Reviewed May. 2, 2009

"This is an excellent recipe. Instead of using kabobs, I placed the vegetables in a grilling basket."

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