Grilled Veggie Skewers

This is the easiest way to eat a rainbow of delicious veggies in the midst of the July 4th festivities!
This grilled vegetable kabob recipe is vegan, meat-free, dairy-free, and egg-free. It is also suitable for vegetarian, nut-free, soy-free, and gluten-free diets.
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Course Main Course


  • 1 fresh pineapple cut into chunks
  • 2 medium  zucchinis cut into 1-inch slices
  • 2 medium yellow squash cut into 1-inch slices
  • 1/2 pound whole fresh mushrooms
  • 1 medium red onion cut into chunks
  • 12 pcs cherry tomatoes
  • 1 medium red bell pepper cut into chunks
  • 8 pcs bamboo skewers soaked in water for 20 minutes
  • 1/3 cup olive oil
  • 1 ½ teaspoons dried basil
  • 3/4 teaspoon dried oregano
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Preheat a grill for medium heat and lightly oil the grate. Alternately thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, tomatoes, and bell pepper chunks onto skewers.
  • Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush some of the mixture over vegetables.
  • Cook skewers on the preheated grill until vegetables are tender, turning and basting vegetables with remaining olive oil mixture occasionally, 10 to 15 minutes.


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