Summer Squash Kabobs

Prep Time: 20m Cook Time: 15m Total Time: 35m

Summer Squash Kabobs
Photo of Patti Cook, RN, BSN, Diabetes Education Coordinator at UHC

Recommended by Patti Cook, RN, BSN, Diabetes Education Coordinator at UHC

Courtesy of

The enjoyment of fresh produce enhanced with summer-centric flavors.


  • 1 large onion (red, cut into 1 inch pieces)
  • 2 medium squashes (green, cut into 3/4 inch thick rounds)
  • 1 medium squash (yellow, cut into 3/4 inch thick rounds)
  • 1/2 pint cherry tomatoes
  • 2 tablespoons basil (fresh, cut into ribbons [about 6 leaves])
  • 2 tablespoons oregano (fresh, finely chopped [about 6 sprigs])
  • 2 1/2 teaspoons salt
  • 5 cloves black pepper
  • 2 tablespoons garlic (finely chopped)
  • 4 tablespoons red wine vinegar
  • Lemon juice (1 whole lemon)
  • 1/4 cup olive oil


  1. In a medium bowl, whisk together garlic, herbs, lemon, salt, black pepper, red wine vinegar, and olive oil to create a marinade.
  2. Place onions, yellow squash, green squash, and tomatoes in a 1 gallon freezer bag. Pour marinade in bag and shake until all vegetables are coated. Let sit for at least 1 hour. Vegetables can marinate for up to 24 hours, in refrigerator, if you prefer to prep ahead.
  3. After vegetables are done marinating, prepare skewers starting with green squash flesh side out, then onion, tomato, yellow squash, onion, tomato, and finish with green squash.
  4. Place constructed kabobs on a hot grill and cook for about 7 minutes on each side brushing every few minutes with marinade until cooked through. The squash will be tender and the onions will have a slight char on the edges.
  5. Serve on a skewer or off the skewer. Enjoy on any summer night.

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