Grilled Vegetable Kebabs

Grilled mixed vegetables
Jonathan Kantor/The Image Bank/Getty Images
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: Serves 4
Ratings (4)

Marinated in a Dijon-herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side to grilled meats or simply serve by themselves. 

What You'll Need

  • 1 small yellow squash, sliced into 1/4 inch pieces
  • 1 Bermuda onion
  • 4 mushroom caps
  • 1 red pepper, cut into 8 pieces
  • 1 Japanese eggplant, cut into 1/4 inch slices
  • 3 tablespoons/45 mL olive oil
  • 2 tablespoons/30 mL red wine vinegar
  • juice of 1 lemon
  • 1 tablespoon/15 mL Dijon mustard
  • 1 tablespoon/15 mL chopped
  • fresh basil
  • 1 tablespoon/15 mL chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL black pepper

How to Make It

Mix olive oil, vinegar, lemon juice, mustard, basil, parsley, garlic, salt and black pepper together in a small bowl. Place cut vegetables in a resealable plastic bag. Pour marinade over vegetables, toss and seal bag. Let sit in the refrigerator for 1-3 hours.

Preheat grill. Place vegetables on skewers alternating as you go. Reserve marinade to brush vegetables as they cook. Place kebabs over a medium flame and cover.

Cook for 10-12 minutes, brushing with marinade every 2-3 minutes. Remove from grill when the vegetables are brown and tender. Serve as a side to grilled meats, as appetizers, or wrapped in a warmed pita.