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Tasty Veggie Kabobs for All Seasons

April 3, 2017

One of my favorite foods growing up, oddly enough, were shish kabobs. My mom skewered meats and veggies and then marinated them for hours before firing up the grill. I don’t eat much meat anymore, and certainly not steak since it would destroy my stomach if I tried to eat it now, but that doesn’t mean I don’t still enjoy a good shish kabob.

My husband and I love using our grill, and veggie kabobs are a perfect reason to fire it up — even when the weather is less than ideal outside. These veggie kabobs are easy to make, they’re filling, and most importantly, they’re satisfying. What’s worse than a meal that’s filling but not satisfying?

Veggie kabobs are a perfect reason to fire up your grill -- even when the weather is less than ideal outside. These veggie kabobs are easy to make, they're filling, and most importantly, they're satisfying. Plus, gluten-free and vegan! What's not to love? -Running on Happy

Tasty Veggie Kabobs for All Seasons {gluten-free, vegan}

Ingredients
  • 8 oz package whole mushrooms, lightly brushed
  • 1-2 red bell peppers, cut into 1″ pieces
  • 1-2 yellow bell peppers, cut into 1″ pieces
  • 1 red onion, cut into 1″ chunks
  • 1 bottle of your favorite Italian-style salad dressing
Directions

Skewer the veggies, alternating the order of each. Place all the skewers in a 9×13 pan (may need to use two, depending on how many you make). Pour dressing of choice on top of the kabobs. Cover tightly with foil or wrap and refrigerate 2 hours to overnight. After the kabobs are done marinating, heat up the grill to med high heat. Grill veggie kabobs in 3-minute rotations to avoid burning. Take care to turn so you don’t lose any of the veggies.

Veggie kabobs are done when the vegetables are tender, a little browned, and very fragrant. Serve and enjoy!



Need an excuse to fire up your grill? Make veggie kabobs! @MeatlessMonday #glutenfree #Vegan
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Veggie kabobs are versatile, too. If you don’t love the ingredients I listed, swap them out for your faves. I personally love putting tomatoes on mine but my husband is already on the fence about tomatoes — cooked tomatoes are a definite ‘no’ in his world. Get creative, too. If you’ve got eggplant, it would be delicious on a veggie kabob!

I love veggie kabobs in the summertime when it’s warm and green, but they are delicious any time of year. Plus they give us a flavor to look forward to in the warmer months!

xo

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What’s your favorite veggie to grill?

Do you use your grill during the winter, too?

Linking up with Confessions of a Mother Runner and The Fit Foodie Mama for Meatless Monday, and Marathons and Motivation for Fitness & Food.

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Sandwiches and Mains

44 Comments


Lisa @ Mile by Mile
April 3, 2017 at 5:14 am
Reply

We make kabobs every once in awhile- they are so good! But we usually use chicken and/or steak. We tried making them for dinner in the winter but it was too dark out to be grilling. We do use the grill in the winter to make chicken that we use for lunches throughout the week.



    Rachel
    April 3, 2017 at 8:13 pm
    Reply

    Oh that’s a good idea! I wouldn’t have thought of that. But I also don’t meal prep so maybe that’s why. Lol!

Deborah @ Confessions of a mother runner
April 3, 2017 at 7:50 am
Reply

I am so looking forward to grilling season! Grilled veggies are the best aren’t they?



    Rachel
    April 3, 2017 at 8:12 pm
    Reply

    They absolutely are. I LOVE grilled veggies.

Kimberly Hatting
April 3, 2017 at 7:54 am
Reply

These look awesome! I’m not much of a veggie eater (my bad), but I love peppers and onions. I usually glaze mine with melted butter, but the dressing would give them a little more “tang.” Love it!



    Rachel
    April 3, 2017 at 8:12 pm
    Reply

    We do grilled corn with butter which is fantastic!!

Kimberly
April 3, 2017 at 9:11 am
Reply

I LOVE kabobs. They just scream “summer” to me. We usually use chicken or steak with veggies for kabobs, but also love making them with shrimp.



    Rachel
    April 3, 2017 at 8:01 pm
    Reply

    Kabobs are the best, aren’t they? And they’re great for picnics with a lot of people!

Wendy@Taking the Long Way Home
April 3, 2017 at 9:37 am
Reply

Funny you should post this! I’ve got shish kabobs on the menu for tomorrow! Mine have pork tenderloin on them. The boys would hate me if it was just veggie.



    Rachel
    April 3, 2017 at 8:00 pm
    Reply

    Haha, my kids vocally protest but they aren’t big enough to make actual protest decisions yet. 🙂

jen
April 3, 2017 at 10:49 am
Reply

I’ve always loved kebabs too! And, fun for families because everyone can choose what they want on it! Prob my favorite is the grilled zucchini



    Rachel
    April 3, 2017 at 8:00 pm
    Reply

    Grilled zucchini is amazing! I even like it grilled with no seasoning. I might be in the minority on that one. 🙂

Cyndi
April 3, 2017 at 11:48 am
Reply

Looks great! I eat mushrooms and bell peppers on a weekly basis. If only my husband and kids liked vegetables…….
We gave our gas grill away because we didn’t use it often enough. Now we have the George Foreman indoor/outdoor grill. It actually works pretty well.



    Rachel
    April 3, 2017 at 7:59 pm
    Reply

    I used to have a George Foreman countertop grill. I LOVED it. But now my husband likes to grill so that works for me. 🙂

    We eat a lot of veggies. But my kids are anti-cooked veggies which makes dinner interesting at times.

Chaitali
April 3, 2017 at 12:23 pm
Reply

Yum, looks delicious. I love veggie kabobs and usually serve them over some couscous. I’m a no to the cooked tomatoes too. I love them raw but not a fan of them cooked for some reason.



    Rachel
    April 3, 2017 at 7:58 pm
    Reply

    My husband doesn’t even like them raw. Whomp whomp.

    Veggie kabobs over couscous sounds delicious!

josephine
April 3, 2017 at 12:56 pm
Reply

these look great! thanks for sharing



    Rachel
    April 3, 2017 at 7:57 pm
    Reply

    Thanks!

Gina @runningaroundtheboyz
April 3, 2017 at 1:00 pm
Reply

I absolutely LOVE mushrooms and isn’t everything better when it’s skewered? We don’t use our grill near enough because it’s in the garage. We are hoping to build a deck this spring so maybe we’ll use it more!



    Rachel
    April 3, 2017 at 7:56 pm
    Reply

    It IS better when it’s skewered. And mushrooms are amazing. My son loathes mushrooms which just means more for me!

Katie Shepherd
April 3, 2017 at 2:22 pm
Reply

Love me some grilled veggies! Oh yes we grill year round!! Thanks for sharing!



    Rachel
    April 3, 2017 at 7:55 pm
    Reply

    I love grilling year round. It’s so fun!

San
April 3, 2017 at 2:28 pm
Reply

Yum! Those looks delicious! I can’t wait for BBQ season.



    Rachel
    April 3, 2017 at 7:55 pm
    Reply

    It’s never too early to start. 😉

Nicole @ Fitful Focus
April 3, 2017 at 2:29 pm
Reply

I love veggie kabobs! Grilled peppers and portobello mushrooms are probably my fave.



    Rachel
    April 3, 2017 at 7:55 pm
    Reply

    I’ve never made grilled portobellos. Why haven’t I done that yet? This summer!!

Annmarie
April 3, 2017 at 4:03 pm
Reply

I love veggies kabobs and this warm weather is making me wanna grill! YUM!



    Rachel
    April 3, 2017 at 7:54 pm
    Reply

    I KNOW! I can’t wait for grilling, campfires, wine on the patio. It’s going to be amazing!

Marcia
April 3, 2017 at 5:18 pm
Reply

I love kabobs of all kinds. My hubby is a cooked tomato-phobe as well. What is up with that?



    Rachel
    April 3, 2017 at 7:53 pm
    Reply

    I don’t know! It’s a little sad, if you ask me. They don’t know what they’re missing.

Chrissy @ Snacking in Sneakers
April 3, 2017 at 7:11 pm
Reply

These look great! And I love that they’re only 5 ingredients – hello, easy dinner!



    Rachel
    April 3, 2017 at 7:53 pm
    Reply

    So easy! I wish I had some now…

Kathryn @ Dancing to Running
April 3, 2017 at 8:23 pm
Reply

I love how easy kabobs are to make. And its such an easy way for everybody to be able to eat exactly what they want since its so easy to mix up what is put on each skewer.



    Rachel
    April 3, 2017 at 8:42 pm
    Reply

    Exactly. So versatile!

Jamie - Idiot Runner Girl
April 3, 2017 at 8:29 pm
Reply

I have always wanted to grill the BIG portabella mushrooms that you can put on buns or use as like… steak replacements. They are so big and I bet if you marinate them in something delicious and then grill them it’d be so yum. We live in a condo, so our “grilling” is more of a “grill pan” we put on our stove. But hey, it’s close to the same thing!! 🙂



    Rachel
    April 3, 2017 at 8:40 pm
    Reply

    I’ve never made portobello mushrooms before. I totally need to step it up!

Anna @ Pipers Run
April 3, 2017 at 8:52 pm
Reply

We don’t make these nearly enough. However BBQ season is upon us which means I’ll be grilling up something like this soon!



Jenn
April 3, 2017 at 9:06 pm
Reply

I love grilled/baked potatoes. And grilled corn. And grilled onions. Most other veggies, I would rather have roasted or raw. I’m weird that way. However, we do use our grill, often, and we play around with different kinds of kebabs, because they are easy and yummy!



Sarah
April 4, 2017 at 5:44 pm
Reply

I’m drooling over here because we got a few warm days and all I’ve wanted to do is grill all the veggies!



    Rachel
    April 4, 2017 at 7:29 pm
    Reply

    I hear that. It took me everything I had to stay on task with my grocery list today!

Angela @marathonsandmotivation.com
April 4, 2017 at 9:24 pm
Reply

These kabobs looks so amazing! I can not wait until it warms up here in Maine to start grilling!!



    Rachel
    April 5, 2017 at 3:26 pm
    Reply

    I’m right there with you! I can’t wait for summer… 🙂 🙂 🙂

dixya @food, pleasure, and health
April 5, 2017 at 8:01 am
Reply

i dont have a grill so i dont make it that often..i love mushroom and zucchini with mine.



    Rachel
    April 5, 2017 at 3:19 pm
    Reply

    Yum! Sounds like a great addition.

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