Grilled Vegetarian Skewers

These grilled vegetarian skewers are so easy to make! Seriously, the hardest part is cutting up all of the vegetables. Use them as a main dish (we like them served on rice) or as a side to go with your grilled meats.

The simple seasonings on these veggie kabobs help the flavor of the fresh vegetables really shine through.

Grilled Vegetarian Skewers

8 cups of vegetables make about 8 skewers.

Ingredients:

Choose any of these vegetables that you want. You can use as many of each one as you want. The numbers I have provided are just a starting point.

2 lbs. baby potatoes (red or Yukon Gold work best on skewers), boiled until just tender

2 zucchini, cut into chunks

1-2 yellow squash, cut into chunks

1 medium red onion, cut into chunks

8 oz. mushrooms

16 cherry tomatoes

2 bell peppers, cut into slices

1/2 eggplant, cut into chunks

1/4 cup butter, melted

1/4 cup olive oil

Salt and pepper to taste (lemon pepper is delicious here too)

Minced fresh rosemary and basil

Instructions

Soak bamboo skewers in water prior to use.  (30 minutes minimum but I find an hour is better)

Thread vegetables onto skewers. 

Mix together the butter and oil and brush the vegetables with it. 

Sprinkle with the herbs and spices.  Grill for about 20 minutes until vegetables are tender (and potatoes are golden and crispy if using them).  These are also tasty when made in the oven.