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Barbecued Veggie Kabobs


2 green peppers, cut in 1” pieces
4 small yellow squash, sliced thick
2 dozen mushrooms, large
2 medium onions, cut into wedges
1 punet cherry tomatoes

1 teaspoon salt
1 tablespoon Italian herb mix
4 cloves garlic, crushed
⅔ cup water
⅔ cup balsamic vinegar
16 skewers
Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its’ your choice)


Place the green peppers, squash, mushrooms, onions and cherry tomatoes in a large bowl.

Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the vegetables. Marinate for 2 hours at room temperature.

Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.

Barbeque Tip: To test the temperature of coals on your barbeque: Hold your palm over grill at cooking height. If the heat forces you to pull away in 3 seconds, coals are hot; if it takes 4 seconds, coals are medium and if it takes 5 seconds, then the coals are low. To lower the temperature, raise the grid or spread out the coals; if barbeque is covered, close vents halfway. To raise the temperature, lower grid or push the coals together and add more chunks to outer edge of hot coals; if barbeque is covered, open vents fully.

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