Marinated Vegetable Kabobs with a delicious homemade teriyaki glaze, you’re going to love this easy summer side dish for the grill!
Our grilled vegetable kabobs are so good and they’re perfect for entertaining. We also love making them for meal prep as it’s easy to prep a bunch and grill them to have enough for 3-4 days of meals. You can easily add your favorite teriyaki sauce or any other sauce you prefer.
Why you’ll love this recipe: This recipe is extremely versatile. You can use your vegetables to make the ultimate vegetable kabobs. We pair them up with our homemade teriyaki sauce, but you could also use your preferred store bought teriyaki sauce as well.
Ingredients you’ll need:
- Red Onion
- Yellow and Green Zucchini
- Pineapple
- Red Bell Pepper
- Mushrooms
- Mirin
- Soy Sauce
- Sugar
- Rice Vinegar
- Water
HOW TO SOAK SKEWERS
We like to soak our skewers in a baking dish, jelly roll pan, or any dip dish that can fit the skewers so they’re fully submerged under the water. You want to soak the skewers for 10-30 minutes in warm water before loading them with your fruits, vegetables, or meats.
HOW TO GRILL VEGETABLE KABOBS
- Soak the skewers for 30 minutes and while the skewers are soaking chop all of your veggies and prepare your teriyaki sauce marinade.
- Once your food is all prepped marinate the veggies with 1/2 cup of teriayki sauce for 30 minutes in the refrigerator, stirring every 10 minutes to ensure the marinade is evenly setting. Set aside some sauce for serving.
- Thred the vegetables onto the skewers once they vegetables are done marinating.
- Prepare your grill for medium direct heat. Place the skewers on the grill and grill for 10 minutes on direct heat, and about 10 minutes on indirect heat. While you’re grilling the kabobs you can baste some of the remaining sauce onto the kabobs as they cook.
- Serve with sauce set aside for serving.
Recipe Tips:
- If you’re using a charcoal grill you can control the temperature by opening the vent on the lid and on the bottom. For precise accuracy, you can use a grill thermometer.
- For direct heat, spread charcoal out evenly. For indirect heat, move to one side of the grill, and place kabobs on the opposite side.
- If you want to flavor your teriyaki sauce more you can add fresh ginger, garlic, scallions, and even crushed red pepper or chili flakes.
- You can also replace the fresh ginger and garlic with powdered version, but the fresh version really take it over the edge.
FAQs
We’ve included our favorite veggies to grill in addition to one of our favorite fruits to grill, pineapple! The best veggies to grill are your favorite veggies, ones you’ll eat and enjoy! 🙂
We recommend letting wooden skewers soak for 10-30 minutes. This prevents the skewers from burning.
We recommend cooking on a baking sheet in the oven at 375 degrees F for about 20 minutes. Prep is still the same, including the skewers so yes, still soak them in water even if using the oven.
To make a cornstarch slurry you combine cornstarch and water in a 1+2 ratio. 1 tablespoon of cornstarch to 2 tablespoons of water. This slurry will help thicken the teriyaki sauce or any sauce you’re using it with when heating and then will continue to thicken it once it cools.
Grilled Vegetable Kabobs with Teriyaki Glaze
Ingredients
Vegetable Kabobs
- 2 cups baby bella mushrooms
- 1 red bell pepper cut into chunks
- 1 small red onion cut into chunks
- 1 medium green zucchini cut into chunks
- 1 medium yellow squash cut into chunks
- 2 cups pineapple cut into chunks
Teriyaki Sauce
- 1/2 cup mirin
- 1/2 cup soy sauce low sodium, can also use coconut aminos
- 1/3 cup water
- 2 1/2 tablespoons rice vinegar
- 2-3 tablespoons cornstarch
- 4-6 tablespoons water
Instructions
Kabobs
- Soak the skewers for 30 minutes and while the skewers are soaking chop all of your veggies and prepare your teriyaki sauce marinade.
- Once your food is all prepped marinate the veggies with 1/2 cup of teriayki sauce for 30 minutes in the refrigerator, stirring every 10 minutes to ensure the marinade is evenly setting.
- Set aside some sauce for serving.
- Thread the vegetables onto the skewers once they vegetables are done marinating.
- Prepare your grill for medium direct heat.
- Place the skewers on the grill and grill for 10 minutes on direct heat, and about 10 minutes on indirect heat.
- While you’re grilling the kabobs you can baste some of the remaining sauce onto the kabobs as they cook. Serve with sauce set aside for serving.
Teriyaki Sauce
- Combine teriyaki sauce ingredients in a small sauce pan aside from the cornstach and 2 tablespoons of water.
- Once the sugar is dissolved, combine the cornstarch and water and gently stir it into the sauce pan.
- Simmer until desired thickness, add more cornstarch if you like it thicker.
Notes
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
WHAT TO SERVE WITH VEGETABLE KABOBS
- Vegan Black Bean Burgers with Mushrooms
- Easy Macaroni Salad Recipe – Vegan
- Vegan Coleslaw
- Vegan Pasta Salad
- Vegan Tuna Pasta Salad
Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!.
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