Grilled Vegetable Kabobs with Tzatziki Dip

of 6

vegetable kabobs-2

Vegetable kabobs

Bowl with Tzatziki

Assembling vegetable kabobs

Veggie kebabs

Veggie skewers

Grilled Vegetable Kabobs with Tzatziki Dip

Buy Now

It’s summer in the Northern Hemisphere and that puts me in the mood for grilling. Colorful grilled vegetable kabobs are a wonderful way to utilize summer’s bounty, as well as being completely delicious. Grilled veggie kabobs are a great appetizer, side, or main course. Here they are served up with a tangy tzatziki dip.

How to prepare the vegetable for the grill

When making the grilled vegetable kabobs, It’s important to cut the veggies into the correct size so they cook evenly. Zucchini and yellow squash cook fairly quickly, so they great for kabobs. They also hold up well to the heat of the grill. Try to use cherry tomatoes that are ripe, but still firm so they don’t fall off the skewers. All the kabobs need before grilling is a little brush of olive oil, to keep them from sticking to the grill, and salt and pepper. After they come off the grill, a little squeeze of fresh lemon juice is a nice finishing touch.

Ingredients for grilled Vegetable Kabobs:

Vegetable Kabobs with Tzatziki Dip For 4 servings

For kabobs:

• 1 large zucchini cut into 1-inch rounds
• 1 large yellow squash cut into 1-inch rounds
• 12 cherry tomatoes
• 1 bell pepper, cut into 1-inch chunks
• 1/2 red onion, cut into 1-inch chunks
• olive oil, for brushing
• sea salt and fresh ground black pepper
• fresh squeezed lemon juice

For tzatziki:

• 1/2 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed to remove excess liquid
• 1 garlic clove, minced
• 1/4 cup fresh herbs (mint, oregano, dill) finely chopped
• 1 teaspoon olive oil
• salt and pepper, to taste

Equipment needed:

• Skewers (soak bamboo skewers in water for at least 30-60 minutes
• Grill or grill pan

Instructions to prepare delicious Vegetable Kabobs:

Heat a grill to medium-high heat, or heat a grill pan on the stove. Drain the bamboo skewers, if using.Thread the vegetables onto the skewers. Brush the vegetable kabobs with olive oil. Season well with salt and pepper.Grill kabobs for 5 minutes, then turn and grill another 5 minutes or until the vegetables are tender, but still crisp.Remove from grill, squeeze fresh lemon juice over the top, season again with salt and pepper, and serve with tzatziki.

Instructions to prepare the tzatziki dip:

Mix the yogurt, cucumber, garlic, herbs, and olive oil together. Add salt and pepper, to taste.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes
• Yield: 6-8 kabobs, one per person as an appetizer; about 3/4 cup tzatziki dip

Continue to Content

Yield: 6

Grilled Vegetable Kabobs with Tzatziki Dip

Print

Colorful grilled vegetable kabobs are a wonderful way to utilize summer’s bounty, as well as being completely delicious. Grilled veggie kabobs are a great appetizer, side, or main course. Here they are served up with a tangy tzatziki dip.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Kabobs

• 1 large zucchini cut into 1-inch rounds
• 1 large yellow squash cut into 1-inch rounds
• 12 cherry tomatoes
• 1 bell pepper, cut into 1-inch chunks
• 1/2 red onion, cut into 1-inch chunks
• olive oil, for brushing
• sea salt and fresh ground black pepper
• fresh squeezed lemon juice

Tzatziki

• 1/2 cup Greek yogurt
• 1/2 cup grated cucumber, squeezed to remove excess liquid
• 1 garlic clove, minced
• 1/4 cup fresh herbs (mint, oregano, dill) finely chopped
• 1 teaspoon olive oil
• salt and pepper, to taste

Instructions

1. Heat a grill to medium-high heat, or heat a grill pan on the stove. Drain the bamboo skewers, if using. 
2. Thread the vegetables onto the skewers. Brush the vegetable kabobs with olive oil. Season well with salt and pepper. 
3. Grill kabobs for 5 minutes, then turn and grill another 5 minutes or until the vegetables are tender, but still crisp. 
4. Remove from grill, squeeze fresh lemon juice over the top, season again with salt and pepper, and serve with tzatziki.

Tzatziki dip

1. Mix the yogurt, cucumber, garlic, herbs, and olive oil together. Add salt and pepper, to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 157mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 4g