PP: Veggie Kabobs

Chef: Jean Hayes
Makes: 2 servings
Prep Time: 5 min
Cook time: 10 min
Total time: 15 min


  • Bamboo or metal skewers- 6
  • Whole mushrooms- about 6
  • Bell pepper (any color you like) chopped into large pieces
  • Cherry tomatoes- about 6
  • 6 slices of yellow squash
  • 6 slices of zucchini
  • 1 onion, cut into chunks
  • Balsamic vinegar
  • Garlic powder or 2 cloves chopped garlic


  1. If you are using bamboo skewers, soak them in water for 10-20 min so they don’t burn. 
  2. Leave the tomatoes and mushrooms whole and slice/chop the other veggies into chunks and place them on the skewers. 
  3. Lay the skewers in a 9x13 pan or on a tray and drizzle them with your favorite balsamic vinegar and garlic powder or fresh garlic. I like to use infused/flavored balsamic vinegars. One of my favorites for this dish is sesame ginger. You can also sprinkle your veggies with dried or fresh herbs.
  4. Grill or broil your kabobs for a few min and then turn them over and grill them a few more min until they are done to your liking. 
  5. Serve your kabobs over rice or your favorite grains and/or greens!


  1. You can also steam some baby red or white potatoes for a few min and add those to your kabobs. 
  2. Sometimes I spray the kabobs part way through with more balsamic. I LOVE vinegars and I just learned from Dr. Esselstyn this summer that the acetic acid in vinegars enhances nitric oxide which helps dilate our arteries, inhibits inflammation, and inhibits the formation of plaque that can block our arteries! 


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