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Rosemary Skewered Vegetable Kabobs

Course: Side Dishes, Main Course

Products: Indoor Grills, Outdoor Gas Grills


  • ​1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 (4-inch) sprig fresh rosemary
  • 1 clove garlic, minced
  • Cracked black pepper


  • 2 large red bell peppers, cored, seeded and cut in eighths
  • 2 large zucchini, thickly sliced
  • 2 large yellow squash, thickly sliced
  • 8 (6 to 8-inches each) sprigs fresh rosemary


  1. Place ​marinade ingredients to a large resealable plastic bag.  Add vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
  2. Refrigerate and marinate 2 hours or overnight.
  3. Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
  4. Drain vegetables; discard marinade.
  5. Using rosemary sprigs as skewers, thread vegetables onto rosemary.
  6. Grill 8 to 12 minutes, turning occasionally until vegetables are browned and tender.

Serves: 4-6

Test Kitchen Tip: Use the woody end of the rosemary sprig as the pointed end of the skewer.  If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.

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