Vegetable Kabobs with Garlic Herb Butter, Fast
Vegetable kabobs with garlic herb butter make a basic weeknight grill feel special: quick-cooking veggies are threaded onto skewers, basted with a punchy garlic-lemon herb butter, and grilled until charred at the edges and still crisp-tender in the center.
Equipment
- Grill
- Skewers (wood or metal)
- Large bowl
- Small bowl
- Basting brush
- Small saucepan or microwave-safe bowl
- Tongs
Ingredients
For the kabobs
- 1 medium zucchini about 200 g / 7 oz; cut into 1.5 cm (1/2–5/8 inch) thick half-moons
- 1 medium yellow squash about 200 g / 7 oz; cut into 1.5 cm (1/2–5/8 inch) thick half-moons
- 1 red bell pepper about 150 g / 5 oz; seeded and cut into 2.5 cm (1 inch) squares
- 1 yellow or orange bell pepper about 150 g / 5 oz; seeded and cut into 2.5 cm (1 inch) squares
- 1 small red onion about 120 g / 4 oz; peeled and cut into 8 wedges, root end left slightly intact
- 8–10 medium cremini or white button mushrooms about 150 g / 5 oz; cleaned; halved if large
- 8–12 cherry or grape tomatoes
- 1–2 tbsp neutral oil 15–30 ml; canola, sunflower, or light olive oil
- 3/4 tsp fine sea salt plus more to finish
- 1/2 tsp freshly ground black pepper
For the garlic herb butter
- 6 tbsp unsalted butter 85 g; softened but still cool
- 3 large garlic cloves very finely minced or grated
- 2 tbsp fresh flat-leaf parsley finely chopped
- 1 tbsp fresh chives finely chopped (or finely sliced green onion tops)
- 1 tsp fresh rosemary or thyme leaves finely chopped
- 1 tsp lemon zest finely grated
- 1 tbsp fresh lemon juice
- 1/2 tsp fine sea salt reduce to 1/4 tsp if using salted butter
- 1/4 tsp freshly ground black pepper
Instructions
- Soak skewers (if using wood): Submerge wooden or bamboo skewers in water for at least 30 minutes (up to a couple of hours) to help prevent scorching.
- Preheat the grill: Heat a gas grill to medium-high (about 400°F / 200°C), or set a charcoal grill for direct medium-high heat with a cooler zone on one side. Clean and oil the grates.
- Prep the vegetables: Cut zucchini, squash, peppers, and onion as directed. Wipe mushrooms clean with a damp towel and trim stems if needed. Keep pieces uniform so they cook evenly.
- Season and lightly oil: In a large bowl, toss all prepped vegetables except the tomatoes with neutral oil, 3/4 tsp salt, and 1/2 tsp pepper until lightly coated. Add tomatoes and gently toss once or twice.
- Make the garlic herb butter: In a small bowl, mash together butter, garlic, parsley, chives (or green onion tops), rosemary or thyme, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper into a smooth paste; taste and adjust if needed.
- Thread the kabobs: Alternate vegetables on skewers (pepper, mushroom, zucchini, onion, squash, tomato, repeat), leaving a tiny bit of space between pieces to help them roast rather than steam.
- Brush with garlic herb butter before grilling: Melt half of the garlic herb butter (in a small saucepan or microwave). Brush kabobs on all sides with the melted butter right before grilling.
- Grill the kabobs: Grill over direct heat for 10–14 minutes total, turning every 3–4 minutes, until well-marked with some char and the vegetables are crisp-tender. Move to the cooler zone if any pieces darken too quickly.
- Baste as they cook: After the first turn, brush with more of the remaining melted garlic herb butter; repeat once more near the end of cooking.
- Check for doneness: Zucchini and squash should be tender when pierced but not collapsing; peppers softened with charred edges; mushrooms cooked through but juicy (often around 12 minutes, depending on the grill).
- Finish with fresh garlic herb butter: Transfer kabobs to a platter and dot/brush with some reserved, unmelted garlic herb butter so it melts over the hot vegetables. Finish with a pinch of flaky salt if desired.
- Rest briefly and serve: Let sit 3–5 minutes, then serve warm.
Nutrition
Calories: 290kcalCarbohydrates: 14gProtein: 3gFat: 25gSaturated Fat: 13gCholesterol: 55mgSodium: 520mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 1800IUVitamin C: 95mgCalcium: 55mgIron: 1.6mg
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