Kabobs―No Meat Required

Turn your grill on zucchini, squash, eggplant, mushrooms, and more!
Marion McGahey

The grill is no longer just for meat. Use the following guidelines and cook times to grill great veggies.

Make sure to cut vegetables thick and uniformly so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.

The Recipes:
Grilled Stuffed Peppers
Panzanella Salad
Summer Vegetable Kabobs
Balsamic Strawberries 

Guidelines and Cook Times for Vegetable Kabobs

Zucchini and squash
Prep: Cut into ¾ inch rounds; thread onto skewers.
Grill time: 7 to 10 minutes on each side or until tender.

Okra
Prep: Remove stems, and thread onto double skewers.
Grill time: 6 to 8 minutes on each side or until tender.

Eggplant
Prep: Cut Japanese eggplant into ¾ inch rounds. Cut Italian eggplant cross­wise into quarters; cut into ¾ inch slices. Thread onto skewers.
Grill time: 5 to 6 minutes on each side or until tender.

Bell peppers
Prep: Cut into 1 inch thick strips; thread skewers.
Grill time: 4 to 5 minutes on each side or until tender.

Mushrooms
Prep: Trim stems, and thread onto skewers.
Grill time: 3 to 5 minutes on each side or until tender.

Onions
Prep: Cut into wedges, and thread onto skewers.
Grill time: 3 or 4 minutes on each side or until lightly charred.

Cherry tomatoes
Prep: Thread onto double skewers.
Grill time: 1 to 3 minutes on each side or just until skins begin to split.