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Grilled Veggie Kabobs

Servings: 2
Author: tessa


  • 4 cups large chopped veggies like peppers, zucchini, and mushrooms Keep pieces large enough they will stay on the skewer, about 2 inches squares
  • 1/4 cup avocado oil
  • 1/4 cup lemon juice
  • 4 cloves minced garlic
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon sea salt


  • Place all chopped veggies into a Ziploc bag or container and pour marinade over the top. Make the sure all the veggies are coated, shaking sealed bag as necessary. Place in the refrigerator for 4 - 12 hours, periodically turning the bag to disperse marinade.
  • Thread veggies onto soaked bamboo skewers.
  • Grill the veggie skewers on high heat with the lid closed for about 2 minutes. Turn skewers and repeat. Remove when veggies are crisp tender.


To keep things extra simple you can skip the skewers and place all the marinated veggies in a grill basket.