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By V. Paige Murphy

kabobThe warmer spring and summer months provide the perfect excuse to fire up the grill. Use this opportunity to try more seasonal fruits and vegetables available in your area. Fruits and veggies are high in fiber and packed with the nutrients our bodies need.

These grilled vegetable skewers are a simple and delicious way to add color, variety, and nutrient-
packed flavor to your next backyard barbecue.  Your friends and family will thank you!

Summer Vegetable Kabobs

Serves 8


  • 8 wooden or bamboo skewers
  • 2 medium-sized zucchini, cut into 1-inch slices
  • 2 medium-sized yellow squash, cut into 1-inch slices
  • ½ pound whole fresh mushrooms
  • 1 red onion, cut into chunks
  • 12 cherry tomatoes
  • 1 red, orange, or green bell pepper, cut into chunks
  • ⅓ cup olive oil
  • 1 ½ teaspoons dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper


  1. Soak wooden skewers in water for 10 to 20 minutes.
  2. Preheat grill to medium heat and lightly oil the grate.
  3. Alternately slide the zucchini slices, yellow squash slices, mushrooms, onions, tomatoes, and bell pepper onto the skewers.
  4. Combine olive oil, basil, oregano, salt, and black pepper in a bowl.
  5. Brush olive oil mixture over veggies before grilling.
  6. Place skewers on the preheated grill and cook until vegetables are tender. Turn and baste vegetables with olive oil mixture occasionally (will take around 10 to 15 minutes for total cooking time).

Pro Tip: You can add any vegetable you like to the skewer! Other great options that are in-season during the summer include eggplant, corn, cucumbers, beets, or carrots. Or, try creating a dessert version with fruits like pineapple, strawberries, peaches, and watermelon for a sweet and nutritious twist! For fruit kabobs, cook on low heat until the fruit is hot and slightly golden.

Recipe adapted from

Paige Murphy is a dietetic intern at Tufts University.

Written By:

Nutrition Education Specialist for the Massachusetts WIC Program

Nutrition Education Specialist for the Massachusetts WIC Program

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