These veggie kabobs are not an afterthought — they're the centerpiece. Vibrant chunks of bell pepper, zucchini, red onion, mushrooms, and cherry tomatoes marinated in a herby olive oil dressing and grilled until perfectly charred at the edges. The herb dressing doubles as a marinade and a sauce for drizzling at the table.
Whisk together olive oil, red wine vinegar, garlic, basil, thyme, rosemary, oregano, salt, pepper, and red pepper flakes. Reserve 3 tbsp in a small bowl for serving.
Toss all the prepared vegetables in the marinade. Let sit for at least 20 minutes, or up to 2 hours in the fridge. The acid will gently tenderize them while the oil prevents sticking.
Thread vegetables onto skewers alternating colors and types — this ensures even cooking and looks stunning. Keep the cherry tomatoes at the end where they can be more protected from direct heat.
Preheat grill to medium-high (around 400°F). Grill kabobs for 10–12 minutes, turning every 3–4 minutes, until vegetables are tender with beautiful char marks. The zucchini and onions should be soft, the peppers lightly blistered.
Remove from skewers onto a platter. Drizzle with the reserved herb dressing and a squeeze of lemon. Serve alongside grilled bread rubbed with garlic to catch all the juices.
For 4 servings
Herb Marinade / Dressing
