These marinated veggie kabobs are the perfect side dish for simple dinners or parties. Served on skewers, these vegetable sticks are an easy and healthy for a bbq on the grill!
Summer was made for grilling and skewers were made for veggies. Thread plump cherry tomatoes, cremini mushrooms, slices of fresh zucchini, yellow squash and red onion onto presoaked wooden skewers, then douse them in a simple, to-die-for sweet-and-tangy glaze made from a few pantry ingredients.
I partnered with my friends at Delicious Living so I could share this Honey Basil Veggie Kabob recipe with you!!
For five straight days, it rained here in Illinois. Not just a little rain, but heavy rains that flooded roads and fields, and people basements. My husband and I sat at our kitchen island each morning, drinking our coffee, contemplating the ins and outs of building an ark.
You would think there would be comfort in knowing all the area farmers were in the same boat (pun completely intended, I’m on a roll).
But there’s an uneasiness that washes across us when Mother Nature doesn’t cooperate as we think she should. Things like rain, hail, wind, and frost – they’re completely out of our control.
And so we wait…
And I cook...
To cheer us up I fired up the grill to make our own rainbow with these Honey Basil Veggie Kabobs. They practically scream “Grilling Season” and that’s just the kind of feeling I need right now.
What are the Best Vegetables for Shish Kabobs?
Obviously the veggies in the recipe like mushrooms, tomatoes, yellow and green squash are great for grilling. Other veggies like eggplant, onion, peppers are great and even green beans and carrots!
How do I make the veggie kabob marinade?
Yes, the list of ingredients looks really long but don't let it intimidate you. Most likely you have these ingredient in your fridge or pantry - things like minced garlic, vinegar, honey, olive oil and soy sauce.
If you don't have fresh basil just use dried basil instead!
Tip: Before you thread the skewers and put the veggie kabobs together, soak the sticks in water for at least 30 minutes. This will prevent them from burning on the grill.
What do I serve with these Veggie Skewers at a BBQ?
The awesome part about this healthy side dish is that it goes with almost anything. You can serve these alongside meats like grilled chicken, pork, steak or beef, or even salmon.
At a party or BBQ, you'll have a vegetarian option for guests, too!
No, it's not quite warm enough to dine outside, but for now, the windows are cracked open a tiny bit, the birds have resumed chirping, and that’s good enough for me.
Summer was made for grilling and skewers were made for veggies. Thread plump cherry tomatoes, cremini mushrooms, slices of fresh zucchini, yellow squash and red onion onto presoaked wooden skewers, then douse them in a simple, to-die-for sweet-and-tangy glaze made from a few pantry ingredients.
Tips for Veggie Kabobs:
Tip: These are great to prep ahead. If you have company coming over, grill them in advance and serve them at room temperature. More time for you to enjoy your friends and family!
The kabobs cook for about 10-15 minutes but in my option, you'll want to remove the tomatoes before the other veggies are ready.
Mother Nature, you’re a fair-weather friend and sometimes fickle lady but for now, thanks for the break. Now let's eat!!
Other summertime side recipes:
- Quick & Healthy Pasta Salad Recipes
- Summer Corn Salad
- Grandma's Creamy Potato Salad
- Orange Fluff Jello Salad
Made with love,
Honey-Basil Veggie Kabobs
Ingredients
SAUCE:
- ● 4 cloves garlic , minced
- ● ¼ cup fresh basil leaves , minced
- ● 6 tablespoons low-sodium soy sauce
- ● ¼ cup rice wine or sake
- ● 2 tablespoons lemon juice
- ● ¼ cup rice vinegar
- ● 1 tablespoon olive oil
- ● ½ tablespoon honey
VEGGIES:
- ● 3 small green zucchini , cut diagonally into 1-inch chunks
- ● 3 small yellow squash , cut diagonally into 1-inch chunks
- ● ½ pound cremini mushrooms
- ● 1 pound cherry tomatoes (see note above)
- ● 1 red onion , cut into 8 wedges
Instructions
- Make sauce: Combine all ingredients in a jar and shake well to combine. Refrigerate for up to 1 week. (Makes 1 ½ cups.)
- Place all vegetables in a large bowl or rectangular dish. Add sauce; toss to coat. Cover and refrigerate for at least 1 hour (or overnight), turning occasionally.
- Preheat grill to medium. Thread all vegetables onto six to nine 15-inch bamboo skewers. Leave about ⅛ inch between each piece to allow even cooking.
- Grill kabobs, turning occasionally, until golden and tender, 10-15 minutes. Tomatoes may need to be removed before the rest of the veggies.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
