Grilled Vegetable Kabobs

Easy Grilled Vegetable Kabobs with Garlic Herb Butter

Grilling vegetables is a year-round, all weather sport at our house. I believe I could eat these grilled vegetable kabobs daily and never tire of the fresh farm stand flavors, some things just never get old. Especially, when it comes to summer bounty and farm to table flavors. Even better if they're grown in your own back yard.

How to Make the BEST Grilled Vegetable Kabobs Recipe

• Ingredients you'll need to make homemade Grilled Vegetable Kabobs: Fresh corn on the cob shucked and silk removed, red bell pepper, green bell pepper, red onion, zucchini and yellow squash.
• For the Garlic Herb Butter you'll need: Butter, minced garlic, chopped parsley, onion powder and garlic salt. You'll also need grated Parmesan cheese for garnishing.
• Kitchen tools you'll need: Metal skewers or bamboo skewers soaked in water, sharp knife and chopping board, small bowl, measuring cups and spoons, cheese grater (for the Parmesan) and a pastry brush.
• I find it's much easier to thread the vegetables onto a metal skewer. The sharp pointed end makes it easier to push through the raw vegetables. In particular, the corn on the cob.
• If you like, you can use the sharp end of kitchen sheers or a knife to start the process by piercing the cob. It takes patience, so make the hole and twist the corn pushing it onto the skewer.
• Should you choose to use wooden skewers, it's important that you take the time to soak them in water prior to assembling the kabobs so that when grilling, they won't burn.
• These vegetables are basted with a fresh garlic-herb butter, beautifully charred and sprinkled with grated Parmesan just before serving makes for outstanding eats. Use a pastry brush to brush on all sides and form the glue to hold onto the vegetables.
  
• Please note, I often choose the light Land O' Lakes Butter with Canola Oil or a similar store brand for grilling. It's a blend that includes both butter and olive oil or vegetable oil. The combination increases the smoke point making it less likely to flare up and burn. It has the bonus of being lighter and full flavored, too. You can use any brand that you enjoy.
• Store Grilled Vegetable Kabobs chilled in the refrigerator for up to 3 days. Remove the corn from the cob and chop the vegetables for using in salads, as a dip with tortilla chips, vegetable quesadillas and beyond.

More Grilling Recipes to Make

• Grilled Garlic Rosemary Smashed Potatoes are another all-time favorite side dish for steaks, chicken and more.
• Grilled Corn Salsa is delicious on nachos, served with tortilla chips for dipping or sprinkled as a topping for salads.
• Sweet and Spicy Pineapple Chicken Kabobs are packed with flavor.
• A Grilled Vegetable Salad is another summer side dish option drizzled with a delicious homemade apple cider vinaigrette.
• Pineapple Mango Salsa is scrumptious to serve with pork, chicken and fish.

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Helpful Kitchen Items: 

• Metal Skewers
• Silicone Basting Brushes
• Parmesan Cheese Grater
• Chef's Knife

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Grilled Vegetable Kabobs

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: grilled-vegetable-kabobs, grilled-vegetables

Servings: 6 kabobs

Calories: 175kcal

Author: Melissa Sperka

Ingredients

• 4 medium ears of corn quartered
• 1 large red pepper seeds & stem removed
• 1 large green pepper seeds & stem removed
• 1 large zucchini ½" slices
• 1 large yellow squash. ½" slices
• 1 large red onion sliced into wedges
• Garlic-Herb butter:
• ½ cup light Land O'Lakes butter with canola oil melted [See cook's note]
• 4 cloves garlic minced
• 2 tablespoon chopped fresh Italian parsley or basil
• ½ teaspoon onion powder
• ½ teaspoon garlic salt
• 2 tablespoon grated Parmesan cheese

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Instructions

• Clean and cut the vegetables. Quarter the corn, and slice the peppers into similar size pieces. Slice the zucchini and squash into ½ inch slices. Cut the onion into wedges.
• Thread onto metal skewers. [If you use wooden skewers soak in water for at least 1 hour prior to using.]
• Mix the melted butter with the remaining ingredients, reserving the grated Parmesan cheese for later.
• Brush the kabobs with the butter. Oil the grill grates.
• Place butter side down on the grill. Over medium heat, grill the kabobs, turning carefully and basting every 7-8 minutes.
• Cook for around 25 minutes total, or to your taste and desired texture until beautifully charred. Remove from the grill, drizzle with any left over garlic-herb butter before serving.
• Sprinkle with Parmesan cheese, if desired.
• Serve immediately.

Notes

I use light Land O'Lakes butter for the oil content making it less likely to overcook. It's lighter and full flavored, too.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 358mg | Potassium: 611mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 82mg | Calcium: 51mg | Iron: 1mg

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