Vegetable Kabobs
Submitted by Helenaagghh
Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.
YIELD
4 servingsPREP
160 minCOOK
15 minREADY
180 minMixed vegetable skewers usually fail for one reason: everything cooks at different rates. Potatoes stay raw in the center, eggplant turns to mush, mushrooms shrink to nothing. This recipe solves that by pre-cooking the slow movers (eggplant, carrots, potatoes) just to tender before everything marinates and threads onto skewers together.
The marinade does the heavy flavor lifting. An herb marinade (oil, vinegar, garlic, herbs) soaks into the vegetables for 2 hours minimum, or overnight for better results. The oil coats them against the grill flames and the acid keeps the textures sharp.
Alternate vegetables on the skewers, not just for color but for even cooking. Grouped zucchini pieces cook faster than carrots; interspersing lets heat and fat circulate evenly.
Low and steady grill heat prevents the outside from charring before the inside warms through. Baste with reserved marinade as you turn.
Kitchen Tips
- Soak wooden skewers in water for 15 to 20 minutes before using or they’ll burn.
- Cut vegetables to similar sizes so they cook at the same rate.
- Use metal skewers for reusability; bamboo is disposable.
- Salt at the end, not during marinating; salt pulls moisture out of vegetables and makes them soggy.
Variations
- Add cherry tomatoes or chunks of halloumi for a Mediterranean lean.
- Use pineapple and red onion for a sweeter, tropical version.
- Finish with a drizzle of balsamic glaze or tzatziki for extra flavor.
Ingredients
Directions
Cook eggplant in 1 inch boiling water for 3 minutes and drain.
Cook carrots in 1inch boiling water until just tender crisp and drain.
Cook unpeeled potatoes in 1inch boiling water for approximately 15 to 20 minutes.
Drain and cut in half.
Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag.
Add marinade, seal bag well.
Refrigerate for 2 hours or overnight.
Drain vegetables and reserve marinade.
Using 8 metal skewers, thread vegetables, alternating varieties.
Place on lightly greased grill, over low heat.
Cook, turning often, basting with the reserved marinade for 10 to 15 minutes, or until vegetables are tender.
Sprinkle lightly with salt before serving.
Remaining marinade can be used again.
It can be refrigerated for up to 2 weeks.
NOTE: if wooden skewers are used, soak them in water for 15 to 20 minutes before using.
This prevents the wood from burning.
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