Are you ready to take your camping food or cookout recipes to a new level? Try these delicious grilled veggie kabobs! They’re simple to prep and cook on the grill, and you’ll be adding in some healthy vegetables to your diet that are full of flavor and fun to eat.

Grilled Veggie Kabobs
This recipe is easy to customize based on what you have on hand. It can utilize the tasty vegetables from your garden, the farmer’s market, or those loss leaders at the grocery store. I think of kabobs as a summer food, but they can be enjoyed year-round on the grill and suited to your tastes.
You Will Need:
-Veggies of Your Choice (pictured in this recipe are red onions, red peppers, yellow squash, mushrooms, zucchini, and green peppers)
-Extra Virgin Olive Oil
-Kosher Sea Salt
-Crushed Pepper (or use a nice peppercorn medley for a little added oomph)
-Wooden or Metal Skewers

To Make:
1. Start by cleaning and slicing your vegetables. Make them into bigger chunks so they hold their flavor and stand out without getting mushy when cooked. Once you have them cut into chunks, toss them in 1-2 T of olive oil.
2. Take your cut veggie pieces and add them onto your skewers, leaving room on both ends to hold the skewers.
3. Place assembled kabobs on the grate of your standard grill or campfire grill and keep a close eye on them. Temperatures in an open flame environment can vary, but typically 5 minutes on one side is good to them rotate and cook for another five minutes on the other side. (You can “tent” them with a lid if you want to cook slower; just pull them off the direct heat.)
4. Once you start to notice a bit of char on your veggies, you can pull them from the fire.
5. Let them cool slightly before touching as they will be hot. Once your kabobs have cooled down, sprinkle with sea salt and pepper.

Feel free to play around with the seasonings and spices. I love garlic powder on all of my veggies, but whatever your favorite is, it will only make the kabobs that much better!
