Camping trips are a favorite vacation for many people. However, deciding what to cook can cause stress!
But it doesn’t need to be trail mix and granola bars for the week. Cooking easy, healthy, and tasty camping meals can be easier than you think!
Read below to learn how to make Grilled Veggie Kabobs on your next camping trip!
Grab Your Ingredients
Begin by hitting your grocery store or farmers market and stocking up on all the veggies! You’ll need to grab a lemon, pineapple, orange bell pepper, yellow bell pepper, 8 ounces baby Bella mushrooms, a pint of cherry tomatoes, 6 ounces Brussels sprouts, and some fresh basil.
Once you’ve got the main ingredients, run to your pantry and grab some extra virgin olive oil, minced garlic, dried oregano, salt, and pepper.
At the campsite, get the fire going in the fire pit so it’s hot by the time you’re ready to cook your vegetable kabobs. If you’ve brought along a portable grill, heat it to 400 degrees.
Next, soak 8-12 wooden skewers in water for 15-30 minutes.
In a small bowl, combine ¼ cup extra virgin olive oil, 2 teaspoons minced garlic, 3 tablespoons chopped fresh basil, ½ teaspoon dried oregano, the juice of a lemon, and salt and pepper to taste. Mix marinade and set aside.
Dice the pineapple, cut the peppers into wedges, and halve the Brussels sprouts. Wash off the baby Bella mushrooms and the cherry tomatoes.
Once the skewers have soaked, brush them with a light coating of extra virgin olive oil so the veggies will slide on easier.
Add the veggies onto the skewers, alternating the veggies.
Lay the skewers on a plate and drizzle with the marinade, brushing the marinade over each vegetable.
Turn the skewers so all the veggies are coated with the marinade.
Cover the grill grate with aluminum foil. Grill each skewer for 5 minutes on each side, until soft and browning.
The Brussels sprouts in this recipe will end up soft on the outside but still crunchy on the inside. If you prefer your sprouts soft all the way through, you’ll need to precook them before sliding them onto the skewers.
To do this, melt some butter in a cast iron skillet and saute them for a few minutes over the grill grate. Avoid disturbing them too much while cooking so the leaves stay on the sprouts as best as possible. Allow them to cool before placing them on the skewers so you don’t burn your fingers!
Do not cook them all the way through. They will still need to be stiff to stay on the skewers.
Other Ways to Make Amazing Grilled Veggie Kabobs
The best part about this meal is that almost any vegetable will work when grilled. Other options to consider when packing for this meal include onions or shallots, zucchini, summer squash, and eggplant!
Some less common kabob veggies to include in your meal are broccoli, cauliflower, or diced sweet potatoes. Although, note that these will all likely take a little longer to cook through.
How to Serve Your Vegetable Kabobs
Make the most of your Grilled Veggie Kabobs by serving them with these delicious sides!
Consider planning to boil some rice so you can serve the grilled veggies on top. Using chicken broth in place of water and adding a bit of salt to the pot will make it even tastier!
Pack a cucumber yogurt dip or some ranch dressing to dip your grilled veggies in. It’s always fun to dip your food!
Make it a picnic! Bring along some potato salad or pasta salad to go as a yummy companion dish.
Love potatoes? Consider baking russet or sweet potatoes on your campfire! After cleaning the potatoes, pierce them with a fork, rub them with some extra virgin olive oil, salt, and pepper, and wrap them individually in aluminum foil. Nuzzle them in the hot coals of the fire until they’re cooked through.
Enjoy Your Grilled Veggie Kabobs!
Now that you’ve got supper covered, you can spend your time packing for your next camping trip! Practice making these grilled veggie kabobs at home before your trip so you can decide which veggies are the favorite for you and your friends or family.
Be sure to visit our other camping recipes on our Camping Food page!
- For the Marinade:
- 1/4 cup EVOO
- 2 tsp minced garlic
- 3 TB fresh basil, chopped
- 1/2 tsp dried oregano
- Juice of 1 lemon
- Salt and pepper to taste
- For the Skewers:
- Fresh pineapple, cored and diced
- 1 orange bell pepper, sliced into wedges
- 1 yellow bell pepper, sliced into wedges
- 8 oz baby bella mushrooms
- 1-pint cherry tomatoes
- 6 oz Brussels sprouts, halved
- Get the fire going in the fire pit so it’s hot by the time you’re ready to cook. If you’ve brought along a portable grill, heat it to 400 degrees.
- Soak 8-12 wooden skewers in water for 15-30 minutes.
- In a small bowl, combine extra virgin olive oil, minced garlic, fresh basil, oregano, the juice of the lemon, and salt and pepper to taste.
- Mix marinade and set aside.
- Dice the pineapple.
- Cut the peppers into wedges.
- Halve the Brussels sprouts.
- Wash off the baby Bella mushrooms and the cherry tomatoes.
- Once the skewers have soaked, brush them with a light coating of extra virgin olive oil so the veggies will slide on easier.
- Add the veggies onto the skewers, alternating the veggies.
- Lay the skewers on a plate and drizzle with the marinade, brushing the marinade over each vegetable.
- Turn the skewers so all the veggies are coated with the marinade.
- Cover the grill grate with aluminum foil. Grill each skewer for 5 minutes on each side, until soft and browning.
- Serve immediately!
The Brussels sprouts will end up soft on the outside but crunchy on the inside. If you prefer your sprouts soft, precook them before sliding them onto the skewers.
- To do this, melt some butter in a cast iron skillet and saute them for a few minutes over the grill grate.
- Allow them to cool before placing them on the skewers.
Do not cook all the way through! They will still need to be stiff to stay on the skewers.
- About the Author
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Laura L. Zimmerman is an author of both indie and traditionally published books. She lives in a tiny rural town in south-central Pennsylvania with her husband, daughters, four adorable kitties, and one energetic puppy!
After earning a BMUS with a Certification in Music Therapy, she decided to homeschool her children. Here she discovered a passion for learning and teaching, which led her to make writing a priority. She currently enjoys reading and writing YA sci-fi and fantasy, as well as middle-grade mysteries.
Her hobbies include spending time with her family, hiking, playing outdoors with her dog, and doing yoga. You can find her drinking coffee, singing loudly, or consuming another Jane Austen novel.
Laura can be reached at email@example.com