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These Vegetable Kabobs are flavorful, filling, and delicious. Easy to make and nutritious. Great for a barbecue with a lemon-herb marinade to elevate the flavor. Come try it now!

I really like this recipe. It’s a perfect way to get rid of many vegetables in your fridge and the marinade really makes the flavor pop. Plus it looks really pretty and smells even better.

As you might have guessed, I love lemon! That combined with the garlic, basil, olive oil, and the other herbs, makes this some finger-licking good food. I am not kidding. My family always fight for the last kabob on the table.

To make it more filling and meaty, I cooked a beyond burger and cut it into pieces to fit the skewer. This is completely optional and you can use any veggie burger that is your favorite!

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients

There is a ton of veggies in this. You can choose any you like, but I used:

• Mushrooms. Baby Bella or White button. You want something small, but still be able to skewer.
• Cherry tomatoes
• Bell pepper
• Red or White onion
• Zucchini
• Yellow squash.
• A protein source. You can use tempeh or any meat replacement you like. I find that it makes it more filling. I used a veggie burger and cut it into pieces to fit the skewer.

For the seasoning, I used a marinade made from:

• Olive oil. Try to use high-quality extra-virgin olive oil. You will taste the difference.
• Garlic cloves and powder.
• Lemon juice.
• Dried herbs, like oregano and parsley
• Onion powder

Procedure

Cut all your vegetables and lay them out on a sheet tray. It is good to have them all prepped, so it is easier to put them on skewers.

The zucchini and yellow squash can be sliced. For the onion, I cut the ends off and cut them into 8 sections to get long pieces. Bell peppers can be deseeded and sliced, as well.

With the mushrooms, I take out the stem and cut them into small pieces, and set them aside. This can be used for the marinade.

Once you have all your vegetables prepped, stick them in the skewer. Any way is fine. I used bamboo skewers, but you can use metal, too.

I mix all the ingredients for the marinade and add the mushroom pieces at the end. These pieces will crisp up in the oven and taste really nice. Pour over the top of the vegetables and place in the oven.

You know it is ready when all the vegetables are soft and tender.

Serve hot, but if you have leftovers, you can store them in the fridge for 1-2 days. Just reheat them in the oven to serve.

If you tried this recipe, let me know in the comments below. I would love to hear from you!