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Grilled Summer Veggie Kabobs with Pesto Aioli

Panoramic view of colorful vegetable kabobs—cherry tomatoes, zucchini, yellow squash, red and yellow bell peppers, and red onion—skewered and grilling on a barbecue, with visible char marks and a softly blurred green outdoor background.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Estimated Cost: 15
Calories: 242
Best Season: Summer
Description

These vibrant grilled summer veggie kabobs are a celebration of fresh, seasonal produce and simple outdoor cooking. Skewers are loaded with colorful cherry tomatoes, crisp bell peppers, tender zucchini, yellow squash, and sweet onion, then brushed with olive oil and lightly seasoned before being grilled to perfection. The result is a delicious mix of smoky, charred edges and juicy, tender vegetables.

Served alongside a creamy pesto aioli, this dish brings bright, herb-forward flavor to every bite. Perfect as a light main or a flavorful side, these kabobs are an easy, healthy addition to any barbecue, picnic, or weeknight meal.

Ingredients
    Pesto Aioli
  • 2 tbsp Olive Oil Mayo
  • 2 tbsp Pesto
    • Kabobs
  • 1 cup Cherry tomatoes
  • 1 Red bell pepper (medium - cut into 1 1/4-inch pieces)
  • 1 Yellow bell pepper (medium - cut into 1 1/4-inch pieces)
  • 1 Sweet onion (medium)
  • 2 Zucchini (medium - cut on the bias into 1 1/2-inch pieces)
  • 1 Yellow summer squash (cut on the bias into 1 1/2-inch pieces)
  • 2 tbsp Olive oil
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
Instructions
    Pesto Aioli
  1. 1

    Whisk together the pesto and mayo, set aside.

    2. Kabobs
  2. 2

    Heat gas or charcoal grill.

  3. 3

    Soak skewers in water 10 minutes; drain.

  4. 4

    On 2 of the skewers, thread tomatoes, leaving 1/8-inch space between each piece.

  5. 5

    Repeat with remaining skewers and vegetables.

  6. 6

    Brush vegetables with olive oil

  7. 7

    Sprinkle with 3/4 teaspoon salt and the pepper.

  8. 8

    Place kabobs on grill over medium heat. Cover grill.

  9. 9

    Cook until grill marks form and vegetables are fork-tender:

    • 3 to 4 minutes for tomatoes
    • 7 to 10 minutes for bell peppers
    • 10 to 12 minutes for onion
    • 12 to 15 minutes for zucchini and yellow squash.
  10. 10

    Serve kabobs with pesto aioli.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 242kcal
% Daily Value *
Cholesterol 9mg3%
Sodium 670mg28%
Potassium 430mg13%
Total Carbohydrate 10.8g4%
Dietary Fiber 2.7g11%
Sugars 5.3g
Protein 4.5g9%
Calcium 110 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe calls for 12 (10-inch) bamboo skewers

Keywords: rilled vegetable kabobs, summer grilling, vegetarian BBQ, healthy grilled vegetables, pesto aioli, veggie skewers, Mediterranean vegetables, easy grill recipes, plant-based grilling, zucchini squash skewers
Read it online: https://chas.org/recipe/grilled-summer-veggie-kabobs-with-pesto-aioli/