Veggie kabobs make any barbecue feel a little bit more like a celebration. Enjoy the natural sweetness of summer’s favorite vegetables with each smoky bite.



  • 1-2 large yellow squash chopped
  • 1 cup chopped red pepper
  • 1-2 large zucchini chopped
  • 2 cups white mushrooms, leave whole

Options if adding fruit:

  • 1 cup chopped peaches
  • 1 cup chopped pineapple
  • 1 cup halved strawberries


  • Juice of 2 lemons
  • 1 tablespoon orange zest
  • 1/4 cup olive oil
  • 2 tablespoons raw apple cider vinegar
  • 1 teaspoon chili powder
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper to taste



  1. Preheat your grill to medium heat.
  2. In a blender or using a whisk, combine all sauce ingredients until emulsified.
  3. Thread the vegetables and fruits on the skewer, alternating as you go.
  4. Line up all the finished vegetable and fruit skewers on a large plate and lightly drizzle with olive oil.
  5. Transfer the skewers to the grill grates and grill for about 20 minutes or until fork tender.
  6. After 20 minutes or until the vegetables and fruits become fork tender with a light char, take the skewers off the grill and immediately pour the sauce on top and serve hot.