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5 from 7 votes

Veggie Shish Kabob with Thyme and Garlic

An easy veggie shish kabob recipe that you can make any time. Delicious grilled vegetables flavored with garlic, thyme and balsamic vinegar make the best side dish! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 211kcal


  • 1 zucchini
  • 1 large red onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 20 button mushrooms
  • 20 cherry tomatoes

vegetable shish kabob marinade

  • ¼ cup olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme see notes
  • 3 tablespoon balsamic vinegar
  • 1 tsp kosher salt
  • 1 lemon juice of


  • Cut the zucchini into ½-inch thick half moons. cut the red onion and the bell peppers into large chunks. Make sure the mushrooms and tomatoes are clean and keep them whole.
  • Place all the vegetables in a bowl. Add the olive oil, minced garlic, dried thyme, balsamic vinegar, salt and lemon juice. Stir and make sure all the vegetables are coated with the marinade. Let the veggies marinate for 30 minutes.
  • Meanwhile, preheat the grill to medium high.
  • Once you're ready to grill, thread the vegetables on metal or wooden skewers. Place them on the grates and grill for 10 minutes, flip a few times to make sure they cook evenly.



  • You can use 1 tablespoon fresh thyme instead of 1 teaspoon dried thyme.
  • The amount of time needed to grill the vegetables depend on the thickness of the slices and the heat of the grill. 
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300°F for 10-15 minutes. 


Calories: 211kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 605mg | Potassium: 783mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1521IU | Vitamin C: 140mg | Calcium: 52mg | Iron: 2mg