Grilled Vegetable Kabobs with Teriyaki Glaze

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.

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

1. Soak the skewers for 30 minutes and while the skewers are soaking chop all of your veggies and prepare your teriyaki sauce marinade.
2. 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.
3. Thred the vegetables onto the skewers once they vegetables are done marinating.
4. 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.
5. 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

Grilled Vegetable Kabobs with Teriyaki Glaze

Author: Courtney

Marinated Vegetable Kabobs with a delicious homemade teriyaki glaze, you're going to love this easy summer side dish for the grill!

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 125kcal

Course: Side Dish

Cuisine: Chinese

Keyword: vegetable kabobs

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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.

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Notes

Nutrition label info contains all of the teriyaki sauce, you may not use all so keep that in mind when reviewing the sodium content. You can see the serving size better adjusted on this post. https://www.knowyourproduce.com/homemade-teriyaki-sauce-recipe/

Nutrition

Nutrition Facts

Grilled Vegetable Kabobs with Teriyaki Glaze

Amount per Serving

Calories

125

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

1240

mg

54

%

Potassium

 

483

mg

14

%

Carbohydrates

 

29

g

10

%

Fiber

 

3

g

13

%

Sugar

 

20

g

22

%

Protein

 

4

g

8

%

Vitamin A

 

791

IU

16

%

Vitamin C

 

45

mg

55

%

Calcium

 

34

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

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.

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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

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