Vegetable Kabob


Campfire Vegetable Kabobs

First, a few pro tips-

If you’re cooking kabobs over a campfire, the prettiest pictures will be skewers with a variety of vegetable and meats, but for ease of cooking each ingredient well, it’s actually best to fill each skewer with the same ingredient, as different vegetables have different cooking times.

Always soak your wooden skewers for about an hour before you put them on the grill to avoid them burning. Consider reusable metal skewers as well. They’re fairly easy to clean and reuse!

Prep at home before your trip! Slice your vegetables and put them in a reusable container with your favorite marinade. Italian dressing is always an easy option! Stack the containers in a cooler or your RV fridge, and when you arrive at the campsite, all you have to do is pop ingredients on skewers and cook to perfection!



  • Mushrooms
  • Red Bell Peppers
  • Zucchini
  • Yellow Squash
  • Red Onions


Build your campfire! You want to allow the fire to die down some before you put your kabobs on the grate.

Soak wooden skewers or select reusable metal ones.

Slice vegetables. Try to cut them all around the same thickness. Remember the thicker they are, the faster they will cook. Brush each kabob with a heart healthy oil, like olive or avocado oil.

Next, use some long handled tongs to safely put your kabobs on the grate over the fire, and turn occasionally until vegetables are all fork-tender. Cook for about 10-20 minutes, and enjoy!