Mediterranean Vegetable Skewers

Mediterranean Vegetable Skewers! These colorful and flavorful skewers are perfect for any backyard BBQ or summer gathering. Packed with fresh and seasonal veggies, these skewers are delicious and incredibly healthy. In addition, they are easy to make and can be customized to suit your taste buds.

Whether you're a vegetarian, looking for a healthy side dish, or want to switch up your grilling game, these grilled vegetable skewers will impress. So, fire up your grill and get ready to enjoy the ultimate summer dish!

Tantalize Your Taste Buds with Delicious Mediterranean Vegetable Skewers!

Mediterranean Vegetable Skewers are a colorful and flavorful dish perfect for any occasion. Whether you're looking for a vegetarian main course or a side dish to complement grilled meats, these vegetable kebabs will impress.

I often serve these veggie kabobs as a side dish with a piece of meat on the bbq. That way, you have fewer dishes (in comparison with cooking vegetables on the stove). And as a side win, you get that wonderful grilled flavor.

Delicious vegan skewers

And I know that from experience. After preparing and grilling, there was nothing left the first time. So I had to make it again, and I quickly removed the skewers after they were grilled. And it worked! So now I can share my incredibly delicious grilled veggie kabobs with you.

The recipe is loosely based on a recipe I found in the AH barbecue cookbook {Dutch cookbook}.

And if you love to grill, then you might like this BBQ Recipes Page. Full of delicious recipes like Gin marinated salmon kebabs, Steak with chimichurri sauce, and surf and turf kabobs.

Enjoy these mushroom and veggie skewers

By marinating before grilling, the vegetables become even tastier. Also, because you use oil in the marinade, the veggies won't burn.

I took some vegetables from my fridge and pricked them onto the skewer. This time I used a lot of different vegetables, but a kebab alternating pepper with zucchini or eggplant with tomatoes can also be very delicious.

That way, you create a new vegetable treat every day, and you won't eat the same twice.

What do you need for Grilled Vegetable Kabobs?

To prepare these Mediterranean vegetable skewers, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Olive oil - You only use a few ingredients, so the taste of this oil is even more important. So use a delicious extra virgin olive oil for this recipe.
• Balsamic vinegar - A vinegar with a touch of sweetness. Because I didn't want to add color to my marinade, I used white balsamic vinegar, but you certainly can use the red variety. For an even more intense flavor, use balsamic glaze.
• Rosemary - Has got a lemony pine flavor. It's delicious to combine with veggies. But you can substitute it with thyme or dill. Two delicious seasonings give the dish a slightly different taste. For more spice, add ½ teaspoon of chili flakes to the marinade.
• Garlic - To flavor the veggies.
• Veggies - I choose these veggies because they'll all give great flavor to these kabobs. But they're not the only vegetables you can use. You can substitute one or more veggies with red onion, baby potatoes, or small pieces of corn on the cob or replace 1 or 2 vegetables with this. If you use potatoes, use the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.

How to prepare Mediterranean Marinated Vegetable Skewers

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Put olive oil, finely chopped rosemary, white balsamic vinegar and squeezed garlic in a bowl. Mix everything well.
2. Prepare the veggies. Slice the bell pepper into strips. Shave zucchini slices with a vegetable peeler and cut the eggplant into ½ inch (1 cm) slices. Clean the mushrooms. Put the veggies, and the bay leaves into a bowl. Add the dressing and mix it all. Let it marinate for at least one hour.
3. Take a skewer and start by adding a mushroom. Then a piece of pepper, a zucchini, and sun-dried tomato. Add the eggplant. Prick a cherry tomato, a bay leaf, and another cherry tomato to the skewer. Go further in the opposite direction: first, a slice of eggplant, a sun-dried tomato, a slice of zucchini, and red pepper. End with a mushroom. Repeat for all your skewers.
4. Turn on the grill or grill pan and heat it until it's very hot. Put the kebabs on the grill and bake for about ten minutes until done.

Tips, Substitutions, and Variations

• Protein: These vegetable kabobs don't have protein. You can add some meat like chicken or pork loin cubes. But if you want to keep it vegetarian/vegan, use tofu cubes on the skewer. You need to do some preparations before you can use the tofu. First, pat the tofu dry and then fry them in the pan for two minutes on both sides. Then prick them on the skewer.
• Substitutions
  • Rosemary - Substitute with thyme or dill.
  • Balsamic vinegar - Replace this with regular vinegar or balsamic glaze for a more intense flavor.
  • Veggies - I choose these veggies because they'll all give great flavor to these kabobs. But they're not the only vegetables you can use.
    • Substitutes: You can substitute one or more veggies with red onion, baby potatoes, or small pieces of corn on the cob or replace 1 or 2 vegetables with this. If you use potatoes, use the pre-cooked ones or boil them yourself for 10 minutes in boiling water until they are al dente.
    • What not to use:
      • All types of cabbage and broccoli. They are not cooked quickly enough.
      • Carrots, kohlrabi, and beets. These vegetables do not bake quickly enough, either.
      • Spinach, lettuce, spring onion (scallion), or chard. The leaves rapidly wither on the BBQ. Therefore, it's not recommended.
      • Uncooked potatoes. The potato is not done fast enough. Of course, you can pre-cook them for 10 minutes, but they usually fall apart quickly (except for the baby potatoes).
• Size matters: Make sure the zucchini, eggplant, and mushrooms are not too big. They cook a little less quickly than, for example, cherry tomatoes, sun-dried tomatoes, and bell peppers. So slice them into small pieces, about 1 inch (2.54 cm). Don't slice them smaller otherwise, you'll thread the veggies to the skewer, and they will tear apart.
• You can prick the vegetables on the forehand if you have a larder needle. This makes it easier to slide them onto the skewer.
• Don't push the veggies tight; you want some space in between them. That way, they will grill better.
• Brush again: Keep the marinade and brush the veggies halfway through the grill time with the remaining oil for an even more intense taste.
• No BBQ?: If you don't want to BBQ, but you do want to make these skewers, grill them in a grill pan. Or you can put them in an oven dish and bake them for 30 minutes at 400 °F (ca. 200 °C) in the oven.