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Fun Family Dinner: Veggie Kabobs

Some kids are resistant to eating vegetables, while others are open to trying just about everything. We have found allowing kids to assist in the preparation of the meal usually makes them more excited to try new things. It also helps educate them on nutrition and healthy choices. These marinated summer vegetable kabobs are fun for the whole family to prepare and kids love to get their hands dirty and create their own kabob combinations.

This recipe is great for farmer’s market summer squash, but feel free to add or subtract your favorite vegetables and customize the ingredients for your family. If you are using bamboo skewers, remember to soak them in water for at least 20 minutes prior to grilling so the sticks won’t burn.

Serve these kabobs at your next family dinner and get the kids to help you with the prep work, or enjoy this recipe at your next cookout or barbecue with friends and family.

Marinated Vegetable Kabobs

Yield: Yields 4
Author: Hamilton Beach Test Kitchen


  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 4 teaspoons dried basil
  • 2 teaspoons garlic powder
  • Ground pepper to taste
  • Vegetables
  • 8 large mushrooms, thickly sliced
  • 1 large red bell pepper, cored, seeded, cut in chunks
  • 1 large yellow pepper, cored, seeded, cut in chunks
  • 1 large green pepper, cored, seeded, cut in chunks
  • 1 small red onion, cut in chunks


  1. Mix marinade ingredients. Add vegetables.
  2. Cover, refrigerate and marinate 4 to 8 hours.
  3. Thread vegetables onto skewers; place on grill.
  4. Grill 8 to 12 minutes, turning occasionally.


Vegetable kabobs are fun to make, easy to cook and serve, and create a vibrant and colorful plate. Lightly charring the edges of the vegetables gives the flavor more depth. You can marinate the vegetables in a covered dish, or if there is limited space in the refrigerator, use a large resealable zipper storage bag.

Test Kitchen Tips: Use a non-metal dish for marinating. Most marinades contain acidic ingredients, such as vinegar or lemon juice, which react with metal causing “off” flavors.

Be creative with vegetables. Try red potatoes, asparagus, broccoli, or cherry tomatoes. There’s no need to be limited to white button mushrooms. Choose from a variety such as Portabella, Crimini and Shiitake mushrooms.

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