These Rainbow Veggie Kabobs are an ideal summer side dish. Serve them with a simple grilled lemon garlic sauce for bright, smoky flavor.
This post is sponsored by I Can’t Believe It’s Not Butter! — thank you for supporting the brands I love. All opinions are my own.
I get most of my recipe ideas by wandering the grocery aisles. Seeing fresh produce arranged by color often sparks the concept for a dish, and one day the produce section looked like a rainbow. Bright bell peppers, purple eggplant, green zucchini and more inspired these rainbow veggie kabobs — a colorful, easy and crowd-pleasing side for summer grilling.
Rainbow Veggie Kabobs
Start by choosing a variety of fresh vegetables. Using a range of colors makes these kabobs visually appealing and nutritionally balanced.
For this version I used cremini mushrooms, eggplant, red onion, red and orange cherry tomatoes, red, orange, green and yellow bell peppers, zucchini and broccoli. I also add a small grilled lemon wedge to each skewer — it becomes part of the sauce later.
To prepare, brush each vegetable liberally with a softened buttery spread. I like I Can’t Believe It’s Not Butter! It’s Organic for grilling and baking because it’s made from plant-based oils and has a rich, buttery flavor. After coating, season with salt and pepper and arrange the skewers on a tray for the grill.
Heat the grill to medium and place the skewers directly on the grate. Grill each side for about 5–6 minutes, rotating until the vegetables are slightly charred on the edges and tender in the middle. Keep a small bowl of the spread nearby so you can brush more on during grilling. The melted spread helps caramelize the veggies and adds smoky, savory notes.
I aim for a balance of tender centers and crisp edges — the contrast in texture is part of the appeal. When the kabobs are done, transfer them back to the tray and let them rest briefly while you make the sauce.
Grilled Lemon Garlic Sauce
The grilled lemon wedges saved on the ends of the skewers become the key to a bright, smoky dipping sauce. To make the grilled lemon garlic sauce, soften a few tablespoons of the buttery spread, squeeze in the juices from the hot grilled lemon wedges, add minced garlic, then whisk until smooth. Season with salt and pepper to taste.
Grilling the lemon slightly caramelizes the rind and concentrates the juice, giving the sauce a subtle smokiness that pairs beautifully with the charred vegetables. If you prefer a vegan version, swap in I Can’t Believe It’s Not Butter! Vegan spread and follow the same steps — the result is equally delicious.
Recipe Snapshot
Course: Side Dishes · Cuisine: American · Servings: 8 · Prep Time: 10 minutes · Cook Time: 10 minutes · Total Time: 20 minutes
Author: Jenny Bullistron
Calories: approx. 80 kcal per kabob
Ingredients
Rainbow Veggie Kabobs
- 8 cremini mushrooms
- 1 eggplant, cut into 8 slices
- ½ red onion, cut into 8 pieces
- 16 cherry tomatoes
- 1 red bell pepper, cut into 8 strips
- 1 orange bell pepper, cut into 8 strips
- 1 green bell pepper, cut into 8 strips
- 1 yellow bell pepper, cut into 8 strips
- 1 zucchini, cut into 8 slices
- 1 broccoli head, cut into 8 florets
- 1 lemon, cut into 8 wedges (for grilling)
- melted buttery spread (for brushing)
- salt and pepper
Grilled Lemon Garlic Sauce
- 4 grilled lemon wedges (from skewers)
- 2 cloves garlic, minced
- 3 tablespoons softened buttery spread
- salt and pepper, to taste
Instructions
- Heat the grill to medium-high heat.
- Assemble 8 skewers in this order (or your preferred order): cremini mushroom, eggplant, red onion, cherry tomato, red bell pepper, orange bell pepper, cherry tomato, green bell pepper, zucchini, broccoli, yellow bell pepper, and finish with a lemon wedge.
- Brush both sides of the vegetables with melted buttery spread and season with salt and pepper.
- Place skewers on the grill and cook 5–6 minutes per side, until the outsides are slightly charred and the centers are tender. Brush with more spread while grilling if desired.
- Remove skewers from the grill and transfer to a tray. To make the sauce, squeeze the grilled lemon wedges into a small bowl, add softened spread and minced garlic, then whisk until combined. Season with salt and pepper.
- Serve the kabobs hot with the grilled lemon garlic sauce on the side for dipping or drizzling.
Nutrition (per kabob, approximate)
Calories: 80 kcal · Carbohydrates: 17.8 g · Protein: 4.8 g · Fat: 0.7 g · Fiber: 6.1 g · Vitamin C and other nutrients vary by vegetables used.
These kabobs are versatile: swap in your favorite seasonal vegetables, make them fully vegan by using a plant-based buttery spread, or add fresh herbs to the lemon-garlic sauce for extra brightness. They’re colorful, quick to assemble and perfect for backyard grilling, potlucks and summer dinners.
