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Marinated Grilled Veggie Kebabs

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“I love to bring these as a dish to pass for picnics. They're always a big hit.”

Ingredients Nutrition

  • 2 bell peppers, chopped into 1-inch chunks (color of your preference)
  • 1 red onion, chopped into 1-inch wide wedges and separated
  • 2 cups mushrooms, whole baby portobello
  • 2 cups broccoli spears
  • 1 (16 ounce) bottle Italian salad dressing


  1. Wash and chop vegetables, setting them aside in separate piles. This helps with kebab assembly.
  2. Skewer vegetable chunks in desired order onto bamboo or metal skewers. Be careful not to split vegetable chunks when placing on skewer, or they may fall off during grilling.
  3. Lay kebabs flat in a sealable container in two layers if necessary. Pour salad dressing evenly over all and marinate refrigerated for 2-6 hours or overnight. For best results, occasionally rotate kebabs and alternate layers to allow for even marination.
  4. On an oil-brushed grill at medium-high heat, grill kebabs for 8 minutes on each side or until desired doneness. I like to grill mine until the vegetables are tender-crisp with slightly charred edges. During grilling, brush kebabs with marinade.

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