Summer Vegetable Kebabs are so versatile. Use whatever vegetables or fruit are in season that you can thread on a skewer. Eggplant? Peaches? Chunks of corn on the cob? Go wild and develop your own signature kebab!
You will probably find already-assembled kebabs at your local grocery store, but we think it’s good to know how to whip together vegetable kebabs from what you have on hand, especially if you have your own vegetable garden, or you become the beneficiary of a gardening friend.
These are delicious whether you grill them outside or broil them in your oven. Pictured here is the result of broiling in the oven. And yes, they are as delicious as they look.
- 1 8 oz pkg - button mushrooms, brushed clean
- 1 medium - red pepper, cut into 1
- 1 medium - red onion, cut into 1
- 1 medium - zucchini, cut into 1
- 1 medium - yellow summer squash, cut into 1
- 1 medium - green bell pepper, cut into 1
- 1/3 cup - oil-free barbecue sauce (we use Stubb's Smokey Mesquite)
- Preheat the oven to broil. Line a large baking sheet with parchment paper.
- Thread the vegetables, in any order you like, onto wooden or metal skewers. Place on the prepared baking sheet and broil for 5 minutes. Using tongs to keep from burning your fingers, turn the kebabs over and broil for another 5 minutes. Brush with half the barbecue sauce, broil for 2 minutes, turn them over and brush with more barbecue sauce, then broil another 2 minutes.