Grilled fruit and vegetable kabobs are a colorful, healthy, and delicious way to enjoy a variety of fresh produce during grilling season. This Grilled Fruit and Vegetable Kabobs Recipe features a mix of juicy fruits and savory vegetables, all skewered and grilled to perfection. The natural sweetness of the fruit caramelizes on the grill, while the vegetables develop a smoky, rich flavor, making these kabobs a perfect side dish, appetizer, or even a light meal.
With a simple marinade that enhances the natural flavors, these kabobs are easy to customize with your favorite fruits and veggies. They are perfect for summer barbecues, picnics, or any time you want a fresh and healthy option.
Why You’ll Love This Grilled Fruit and Vegetable Kabobs Recipe
- Healthy & Nutritious: Packed with vitamins, antioxidants, and fiber, these kabobs are a nutritious addition to any meal.
- Sweet & Savory: The combination of sweet, juicy fruits and savory vegetables creates a delicious balance of flavors.
- Perfect for Grilling Season: These kabobs are easy to prepare and grill, making them perfect for summer barbecues and outdoor gatherings.
- Customizable: You can use a variety of fruits and vegetables to suit your preferences or whatever is in season.
Key Ingredients for Grilled Fruit and Vegetable Kabobs
1. Bell Peppers
- Brightly colored bell peppers add crunch, sweetness, and a pop of color to the kabobs. Use a mix of red, yellow, and orange peppers for variety.
2. Zucchini
- Zucchini grills beautifully, becoming tender with a slight smoky flavor. It’s a great vegetable for grilling because it holds its shape well.
3. Pineapple
- Fresh pineapple adds sweetness and caramelizes nicely on the grill, bringing a tropical touch to the kabobs.
4. Mushrooms
- Mushrooms absorb the flavors of the marinade and develop a savory, earthy flavor when grilled. Button or cremini mushrooms work well.
5. Red Onion
- Red onion adds a bit of sharpness and sweetness that complements both the fruit and vegetables on the kabob.
6. Cherry Tomatoes
- Cherry tomatoes are perfect for grilling because they become slightly charred and juicy, adding a burst of flavor to the kabobs.
7. Marinade
- A simple marinade made with olive oil, balsamic vinegar, garlic, and herbs enhances the natural flavors of the fruits and vegetables while adding a slight tang and richness.
How to Make Grilled Fruit and Vegetable Kabobs
These grilled fruit and vegetable kabobs are easy to prepare and grill, making them a perfect addition to any summer meal. Here’s how to make them:
Step 1: Prepare the Marinade
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 2: Prepare the Fruits and Vegetables
- Cut 1 red bell pepper, 1 yellow bell pepper, and 1 zucchini into 1-inch chunks. Slice 1/2 fresh pineapple into cubes. Cut 1 red onion into large chunks and clean 8 oz of button mushrooms. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Step 3: Assemble the Kabobs
- Thread the vegetables and fruit onto skewers, alternating between bell peppers, zucchini, pineapple, mushrooms, red onion, and cherry tomatoes to create colorful, balanced kabobs.
Step 4: Marinate the Kabobs
- Brush the assembled kabobs with the prepared marinade, ensuring all sides are well coated. Let the kabobs sit for about 10-15 minutes to allow the flavors to develop.
Step 5: Grill the Kabobs
- Preheat your grill to medium heat. Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the fruit is caramelized.
Step 6: Serve
- Remove the kabobs from the grill and serve hot. You can drizzle any remaining marinade over the kabobs for extra flavor or garnish with fresh herbs like parsley or cilantro.
Tips for Making the Best Grilled Fruit and Vegetable Kabobs
1. Use Fresh, Firm Produce
- Choose fruits and vegetables that are firm and fresh, as they will hold up better on the grill. Softer produce may fall apart during grilling.
2. Soak Wooden Skewers
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning on the grill.
3. Don’t Overcrowd the Skewers
- Leave a little space between each piece of fruit and vegetable on the skewers to ensure even cooking and to allow the heat to circulate around the food.
4. Grill Over Medium Heat
- Medium heat is best for grilling kabobs. It allows the fruits and vegetables to cook through without burning the exterior.
5. Customize with Your Favorite Produce
- Feel free to customize the kabobs with your favorite fruits and vegetables, such as peaches, squash, or even grapes for a unique flavor twist.
Recipe Variations
1. Spicy Grilled Fruit and Vegetable Kabobs
- Add a pinch of red pepper flakes or drizzle the kabobs with hot sauce after grilling for a spicy kick.
2. Citrus Herb Kabobs
- Swap the balsamic vinegar for fresh lemon juice and add fresh herbs like thyme or rosemary for a bright, citrusy flavor.
3. Tropical Fruit Kabobs
- Use a mix of tropical fruits like mango, papaya, and pineapple along with vegetables for a sweet and tangy tropical twist.
4. Cheesy Grilled Kabobs
- Sprinkle grated Parmesan or crumbled feta cheese over the kabobs just before serving for a rich, savory addition.
FAQs: Grilled Fruit and Vegetable Kabobs
1. Can I Use Other Vegetables or Fruits?
- Yes! You can use any vegetables or fruits that hold up well to grilling, such as peaches, squash, or even grapes. Just be sure to cut them into similar-sized pieces for even cooking.
2. Can I Make These Kabobs Ahead of Time?
- Yes, you can prepare the kabobs and marinate them up to a day in advance. Store them in the refrigerator until ready to grill.
3. What Should I Serve with Grilled Fruit and Vegetable Kabobs?
- These kabobs pair well with grilled meats, salads, or grains like quinoa or couscous. They can also be served as a light main dish on their own.
4. How Do I Store Leftovers?
- Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill or in a skillet before serving.
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