These Grilled Spring Vegetable Kabobs make for a fun way to get in your veggies while you’re grilling up your favorite burger, chicken or fish this weekend!

I have been sick for over a week. Thankfully just a cold, but an ongoing cough that’s going on for over a week now. And nothing seems to be helping. I’m trying to wait it out since I know colds and coughs can last for at least two weeks.

However, I am not one to get sick very often and it’s driving me a bit nuts. Regardless I’m still trying to function and make the most out of our backyard.

We had amazing weather this past week with three days in the mid to upper 80’s. Dan was out of town so I had a ton of friends over to make the week go by fast and enjoy the gorgeous weather at the beach.

I plan to be grilling a ton this summer, not only because it’s delicious and simple, but also a little out of necessity. As you can see my kids plan to be in the water all.summer.long.

The best part is I don’t need to leave my backyard for my kids to play and me to work. I’m not worried about having computer time this summer, but time to cook indoors will be limited, seeing that I can’t have the kids out back unsupervised.

This will definitely be a challenge for cooking conventional dinners this summer but it will give me to change to grill like I never have before.

This past weekend I grilled these vegetable kabobs, asparagus and Brussels sprouts all at one time. Now that’s efficiency!

And I grilled up some turkey sausage with the vegetables for a simple meal that was done in about 20 minutes.

GRILLING TIP: when you’re using wooden kabobs soak them for about 30 minutes in water before grilling to prevent the sticks from scorching.

Dietitian’s Dish

Lesson learned! So I had leftover rhubarb from making rhubarb apple muffins which turned out great. This was the very first time I had ever purchased rhubarb so I was experimenting.

I decided to add some rhubarb to these kabobs and boy was that a bad idea. Grilling them apparently makes them super tart and not a good-tasting tart flavor.

So if you see them in the pictures, ignore it! Just add your favorite veggies to the kabobs and enjoy!

Grilled Spring Vegetable Kabobs

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Prep Time 40

Cook Time 15

Total Time 55

Ingredients

1 cup cherry tomatoes
1 zucchini sliced
1 red onion chopped
1 bell pepper green, red, yellow or orange
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon Italian seasoning
black pepper and salt to taste

Instructions

Slice vegetables into similar sizes (about 1-inch pieces)
Combine olive oil, lemon juices and spices in a bowl. Add vegetables to bowl and marinate in a covered container in refrigerator for at least 30 minutes, up to 2 hours.
Add vegetables to kabob skewers.
Grill for about 15 minutes over medium heat or until vegetables are the desired texture.

Tried this recipe?Let us know how it was!

This Grilled Spring Vegetable Kabobs post first appeared on Chocolate Slopes.