These colorful and fresh vegetable roasts are perfect on the grill when you need a quick side dish. So delicious and easy!
Vegetable Skewers
Step up your summer grilling game with this quick and easy Roasted Veggie Roast recipe, the perfect side dish to anything you grill. Charred corn, red onions, bell peppers, zucchini, and tomatoes are bursting with color and texture, finished with BBQ sauce for extra flavor. Make these ahead and toss them on the grill for a quick weeknight dinner or summer party. Great for dairy-free and gluten-free diets. For more grilled meat recipes, try my Grilled Chicken Pesto Kebabs, Chimichurri Steak Kebabs, and Blackened Grilled Salmon Kebabs.
Summer vegetables don’t take much work to make their flavors shine while they’re in season, and here I keep it simple with salt and pepper (no marinade required!) and finish with a little BBQ sauce. fast and convenient!
Vegetarian Roast Toppings
- vegetable: Corn, red onions, yellow and red bell peppers, zucchini, cherry tomatoes
- olive oil spray for vegetables
- Salt For seasoning
- Carbo Sauce: Water to mix with BBQ sauce (Buy your favorite or make your own.)
How to Grill Vegetable Kebabs
- Skewers: Use metal or bamboo skewers. If using bamboo skewers, soak the skewers in water for about 30 minutes before threading the vegetables onto the skewers. Soaking keeps the sticks from burning on the grill.
- corn: Shuck the corn and cut off the small ends of the cobs. Cut each ear into six pieces, for a total of 12 pieces.
- Strings: Alternate vegetables so you have two slices of each vegetable on each skewer.
- To season the vegetables: Spray kebabs with olive oil and sprinkle with salt.
- Preheat the grill to medium-high heat.
- Sauce: Combine BBQ sauce and water in a small bowl.
How to Cut Vegetables for a Roast
Kabob vegetables are a popular choice for grilling, and the key to great kebabs is even cooking. You must cut all ingredients to roughly the same size so that the vegetables cook evenly. If your pieces are different sizes, the smaller ones may burn before the larger ones are cooked. Here are some guidelines for preparing vegetables for a roast:
- bell pepper: Remove stems and seeds, and cut peppers into 1 to 1 ½-inch squares. The size is large enough not to fall off the skewer, yet small enough to cook evenly.
- Red Onion: Peel the onion and quarter it.
- Zucchini or yellow squash: Look for medium-sized zucchini or squash. Cut them into ½-inch rounds. Make sure they are not so thin that they become too soft and fall off the skewers.
- Cherry or grape tomatoes: Leave the whole tomatoes.
- corn: Remove the husk and silk. Cut sticks into ½-inch to ¾-inch rounds. Thread the tortillas on the center of the cob to make sure they are securely attached.
How Long to Grill Vegetable Kebabs
Grill the vegetable kebabs on the grill for about 10 minutes, turning often, until everything is slightly charred and tender. Brush the BBQ sauce over the vegetables during the last minute of cooking, then turn again.
How to Cook Vegetable Skewers in the Oven:
I’ve found that a grill pan isn’t the best choice for these skewers, so if you don’t have a grill, you can bake them in the oven. Place an oven rack 6 inches below the heating element and cook for about 10 minutes, turning a few times to ensure even cooking.
What to Serve with Grilled Vegetable Skewers
These healthy vegetable kebabs can be served as a vegetarian main or as an easy side dish. Here are some ideas for serving with them.
how to store
These easy veggie kabobs can be prepared a day or two ahead and refrigerated in an airtight container until you’re ready to cook them.
How to Store Vegetable Skewers
Leftovers will keep for up to four days in the refrigerator. Reheat in the microwave until warm.
Variety
- vegetable: Try different vegetables like yellow squash, eggplant or mushrooms.
- tomato: Swap the cherry tomatoes for grapes.
- Sauce: If you don’t like BBQ sauce, skip it. You can finish them off with fresh lemon juice.
More Roasted Vegetable Recipes You’ll Love
yield: 6 serving size
Serving Size: 1 kebab
-
If using wooden skewers, soak for about 1 hour.
-
Cut off the small heads from the corn, and cut each into 6 pieces, for a total of 12 pieces.
-
Arrange skewers, alternating each vegetable so that each skewer has 2 slices of each vegetable. Spray all over with olive oil and season with salt.
-
Preheat grill to medium-high heat.
-
Combine BBQ sauce and water in a small bowl.
-
Cook roast on grill, turning frequently, until vegetables are lightly charred and tender, about 10 minutes.
-
Brush BBQ sauce over vegetables, last minute of cooking, then turn again.
last step:
Let us know how you like this recipe by leaving a rating and review! This helps our business thrive and continue to provide you with free, high-quality recipes.
Serve: 1 kebab, Calories: 105 kcal, carbohydrate: twenty four G, protein: 3.5 G, fat: 1 G, Saturated fat: 0.5 G, sodium: 239.5 mg, fiber: 3.5 G, sugar: 11.5 G
