👩🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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2
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, black pepper, salt, and optional red pepper flakes to create the marinade.
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3
Add the cut bell peppers, zucchini, yellow squash, red onion, and mushrooms to the marinade. Toss gently to ensure all vegetables are evenly coated.
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4
Let the vegetables marinate at room temperature for 15-20 minutes, or in the refrigerator for up to 30 minutes. Do not marinate softer vegetables for too long.
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5
Preheat your grill to medium-high heat (375-400°F or 190-200°C). Lightly oil the grill grates.
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6
Thread the marinated vegetables onto the prepared skewers, alternating colors and types of vegetables. Leave a small space between each piece for even cooking.
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7
Place the kabobs on the hot grill. Cook for 8-12 minutes, turning every 2-3 minutes, until the vegetables are tender-crisp and have appealing char marks.
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8
Remove from the grill and serve immediately. Garnish with fresh herbs if desired.
💡 Notes
For a spicier kick, increase the red pepper flakes. Denser vegetables like sweet potatoes (cut into smaller pieces) can also be added; blanch them briefly before marinating if you want to ensure they cook evenly with softer veggies. These kabobs are excellent served with rice, quinoa, or a fresh green salad.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
5g
Total Fat
15g
Saturated Fat
2g
Carbs
18g
Fiber
6g
Sugar
8g
Sodium
280mg
Cholesterol
0mg
