Veggie Kabobs

Veggie Kabob Tips

What is the best seasoning for veggie kabobs?

There are a variety of marinades and basting sauces you can add to enhance the flavor of grilled vegetables. Most follow a simple formula of acid (lemon juice, vinegar, wine) plus oil (olive oil, canola oil, sesame oil, peanut oil or similar) plus seasonings (garlic, fresh herbs, salt, pepper, etc.). You can also look in your grocer’s spice aisle for store-bought seasoning blends. Be sure to follow your recipe’s guidelines for measurements and soak time when applicable. For more marinating advice, refer to our marinade guide.

What are the best skewers to use when grilling veggie kabobs?

There are two types of skewers that are ideal for grilling: Metal and wooden (bamboo). Metal skewers are great because they’re reusable and easy to clean. They also help conduct heat to the center of the food to help it more evenly. Remember to use caution when grilling with metal skewers, as they quickly become hot to the touch. Bamboo skewers are readily available, affordable and come in a variety of lengths. Because they’re disposable, they’re convenient for picnics, camping and other outdoor events. Bamboo skewers need to soak in warm water for at least 30 minutes to prevent any exposed ends from burning when placed on the grill.

What other vegetables can you add to kabobs?

The concentrated heat from grilling draws out the deep, sweet, smoky flavor from almost any vegetable. And because veggies take little time to cook, they’re ideal for tossing on the grill. We recommend zucchini, tomatoes, yellow squash, bell peppers, hot peppers, mushrooms, eggplant, asparagus, corn, carrots, onion, cauliflower, broccoli, artichokes and romaine lettuce. Here are more easy grilled kabob recipes.

—Amy Glander, Taste of Home Book Editor