Whether you grill these puppies up or throw them in the oven, you won’t regret any time spent crafting these colorful, flavorful creations.


  • Bell peppers
  • Mushrooms
  • Zucchini / Yellow squash
  • Onion
  • Corn
  • Pineapple
  • Tomatoes
  • Baby potatoes, already mostly cooked (boiled for 5-10 mins)
  • Olive oil
  • Any seasonings you’d like (see TW’s suggestions below)
  • * Tofu, optional
  • * Veggie weenies, optional

Seasonings to consider:

  • Garlic (fresh, diced -or- in powdered form)
  • Salt/pepper
  • Cajun seasoning
  • Cumin
  • Lemon pepper
  • Cayenne/red chili powder
  • Oregano
  • Red wine vinegar


  1. Cut items to your preferred shape/size, but big enough so they’ll stay on the skewer/kabob stick.  Combine in a large bowl.
  2. Drizzle a little olive oil over the veggies — a solid coat, but not an oil soup.
  3. Add your seasonings, stir it all up.
  4. Start kabob-ing!  Pick from your patchwork bowl of chopped goodies, and string them along your sticks/skewers.
  5. Grill until they look fired-up enough for your liking — OR, alternatively, roast them in the oven at 400 degrees, again, until your desired cooked-level is reached.