~ Veggies and dip? An absolute must-have at every party and summer picnic! But these easy Rainbow Veggie Kabobs are so much more fun than a plain-old veggie tray! Just like your fave fruit kabobs … but with garden-fresh veggies! A great summer project for the kiddos, too – they’ll scarf down that farm market bounty in no time! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
It’s a warm, breezy summer day. You’re relaxing in the backyard with some friends, eating fruit kabobs. (Mmmmmmm … if you’re lucky, they’re some of these fruit kabobs.)
Wait! Rewind. (I bet that classic, garbled rewind noise just played in your head. And it’s playing again in your head right now!) Wanna take your kabob fun to a whole new level? Sure you do!
Well then, what’s even better than a warm, breezy summer day with friends, eating fruit kabobs in the backyard? How about a warm, breezy summer day with friends, eating some veggie kabobs in the backyard?!?! Fresh from the garden! (Or … both fruit and veggie kabobs! Imagine the antioxidant power there!)
Since we’ve already armed you with everything you need to know about making fruit kabobs, we thought we’d celebrate summer’s garden bounty with these loaded up, rainbow veggie kabobs!
All the sunshiny, rainbowy summer fun of fruit kabobs … but without the fruit! Because, you know, these are veggie kabobs!
Perfect for picnics and summer parties!
And perfect for getting kids excited about eating more veggies because … well … rainbows can sell practically anything to a kid! And your kids’ll have fun making their own creations, choosing from lots of different garden-fresh veggies to make these up, just the way they like ’em! Trust me … I’m a kid, so I know! (Peek at the recipe card below for lots of ideas for rainbow color choices.)
If you live in places that never get that warm summer feel – like Antarctica, Greenland, or northern CANADA! (shivers slightly at the thought) – well, these kabobs may not bring out “Mr. Sun, Sun, Mr. Golden Sun,” but they’ll certainly bring out the summer spirit in anyone!
Because these aren’t just any regular veggie kabobs, they’re rainbow veggie kabobs! And if all that rainbow fabulousness isn’t giving you enough summer vibes, you can even try putting something extra-special at the end of your rainbow! Like our Edamame Hummus!
Uh-huh! Edamame Hummus at the end of a veggie kabob rainbow? Mind.Blown. Edamame Hummus is one of our absolute faves and runs circles around that same-old-same-old, store-bought dip!
Sidenote: you might wonder if you can just skip the dip and toss these veggie kabobs on the grill as a vegetarian main dish. But if you’ve read our post on making perfect grilled shish kabobs, then you know these pretty rainbows, with so many different shapes and textures, are much better eaten raw, in all their fresh glory! Plus, they’re even easier since you don’t have to fire up the grill!
Wanna make summer veggies deliciously, easily fun? Yep! We’ve gotcha covered! Now you’re really “eating a rainbow”!
Even More Kabob Recipes and Ideas …
- How to Make Fruit Bouquets and Fruit Kabobs from Two Healthy Kitchens
- Cilantro Lime Grilled Shrimp with Avocado Cilantro Dip fromTaylor at Food Faith Fitness
- The Secret to Perfect Shish Kabobs from Two Healthy Kitchens
- Grilled Mini Peppers with Minty Tzatziki from Kristen at The Endless Meal
- Shamrock Veggie Skewers (for a little monochromatic fun!) from Two Healthy Kitchens
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Rainbow Veggie Kabobs
Choose the color-coded veggies you like best for each color of the rainbow
- Blue, indigo and violet vegetables: purple peppers, purple baby carrots, purple cauliflower, black or kalamata olives
- Green vegetables: green peppers bell pepper (cut in chunks), broccoli florets, cucumbers and/or zucchini (cut into rounds or chunky, triangular wedges), snow peas, sugar snap peas
- Yellow vegetables: yellow cherry tomatoes, yellow peppers (whole mini peppers or large bell peppers cut in chunks), yellow summer squash (cut into rounds or chunky, triangular wedges), yellow baby carrots
- Orange vegetables: orange cherry tomatoes, orange peppers (whole mini peppers or large bell peppers cut in chunks), baby carrots or carrot coins
- Red vegetables: red cherry or grape tomatoes, red peppers (whole mini peppers or large bell peppers cut in chunks)
- For serving, as desired: your favorite healthy veggie dip or hummus (such as our Edamame Hummus)
- For each veggie kabob, start by threading one or two blue/indigo/violet veggies onto the skewer, pushing them part way down.
- Next, thread on green, yellow, orange, and red veggies (in that order – ending with red veggies at the top).
- Serve with healthy dip, if desired.
by Two Healthy Kitchens
Make-ahead tips: You can pre-wash and cut your veggies a few hours or up to a day or two in advance, storing them in separate containers in the refrigerator. Note, though, that tomatoes taste their best when stored at room temperature, so you may want to save washing and prepping the tomatoes until closer to serving. You can also completely assemble your veggie kabobs a few hours in advance, laying them on a platter and wrapping or covering them and then refrigerating until serving.