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Rainbow Grilled Veggie Kabobs

Rainbow Grilled Veggie Kabobs

Servings: 16-20 kabobs


  • Profile Rosemary Balsamic Vinaigrette
  • 1 small eggplant
  • 1 pint of grape tomatoes
  • 2 orange peppers
  • 2 yellow squash
  • 2 small zucchini
  • 1 red onion
  • 16 oz mushrooms
  • 16-20 wooden skewers


  1. Soak wooden skewers in water for a few minutes before skewering your vegetables. This will keep them from catching fire on the grill.
  2. Wash and dry all vegetables.
  3. Cut the eggplant into uniform-sized pieces and place them in a bowl. Sprinkle some salt over the eggplant pieces to help pull out moisture and soften.
  4. Cut the orange peppers, yellow squash, zucchini, red onion and mushrooms into uniform-sized pieces.
  5. Place vegetables on the skewers in any order you wish. Sprinkle with salt and pepper and spray with nonstick spray.
  6. When ready to cook, heat grill to medium-high heat and place kabobs on the grill for 3-5 minutes.
  7. Flip once and grill for another 3-5 minutes until you achieve desired doneness.
  8. Remove from grill and generously brush each kabob with the Rosemary Balsamic Vinaigrette.