Cherry Tomato Veggie Cheese Kabobs

If you ask me, veggie cheese kabobs are the perfect summer solution.

These colorful skewers make a simple weeknight dinner that’s packed with fresh vegetables and melted cheese. Crisp bell peppers and zucchini pair with creamy chunks of your favorite cheese.

They’re threaded onto skewers and grilled until the veggies are tender and the cheese gets those nice golden edges. A light brush of olive oil and some basic seasonings help everything cook up just right.

It’s a kid-friendly meal that feels fancy but takes almost no time to put together, ideal for busy summer evenings.

What Kind of Mozzarella Should I Use?

For these kabobs, you’ll want to stick with ciliegine mozzarella, which are those cute little cherry-sized balls of fresh mozzarella. They’re perfect because they’re already the right size to thread onto skewers and match well with your cherry tomatoes. You can find ciliegine in the deli section of most grocery stores, usually packed in water or whey. If you can’t find ciliegine specifically, you could cut regular fresh mozzarella into bite-sized cubes, but the little balls really make the presentation shine. Just make sure to drain them well before threading them onto your skewers so they don’t make everything too wet.

Options for Substitutions

These colorful kabobs are easy to customize based on what you have in your kitchen:

• Ciliegine mozzarella: If you can’t find the small cherry-sized mozzarella balls, cut regular fresh mozzarella into cubes or use bocconcini (slightly larger balls). Feta cubes or halloumi chunks also work great for a different flavor profile.
• Yellow squash: Zucchini makes a perfect swap for yellow squash. You can also try bell peppers, mushrooms, or red onion wedges for different textures and flavors.
• Fresh basil: Fresh oregano, thyme, or parsley work well if basil isn’t available. Use about half the amount since these herbs can be stronger than basil.
• Cherry tomatoes: Grape tomatoes are basically the same thing. If you only have large tomatoes, cut them into wedges that are similar in size to your other ingredients.
• Lemon juice: Lime juice or white wine vinegar can step in for lemon juice. Start with a bit less and taste as you go since vinegar can be more acidic.
• Bamboo skewers: Metal skewers work just as well and are reusable. If using bamboo, make sure to soak them in water for 30 minutes before threading to prevent burning.

Watch Out for These Mistakes While Grilling

The biggest mistake when making veggie cheese kabobs is not soaking your bamboo skewers in water for at least 30 minutes before grilling – dry skewers will burn and potentially catch fire, ruining your beautiful kabobs.

Another common error is cutting your yellow squash pieces too thin, which causes them to cook too quickly and fall apart on the grill, so aim for sturdy wedges that are about the same size as your cherry tomatoes.

Don’t make the mistake of putting the delicate mozzarella directly over high heat, as it will melt and drip through the grates – instead, use medium heat and turn the kabobs frequently to prevent the cheese from overheating.

For even better results, brush your kabobs with the olive oil and lemon mixture right before grilling and again halfway through cooking to keep everything moist and flavorful.

What to Serve With Veggie Cheese Kabobs?

These kabobs are perfect as an appetizer for your next barbecue or summer gathering, but they also make a great light lunch when paired with some crusty bread or pita chips. I love serving them alongside a simple pasta salad or quinoa salad to make it more filling, especially since the fresh basil and lemon flavors work so well together. For a heartier meal, try grilling some chicken or fish on the side, or serve the kabobs over a bed of mixed greens with a drizzle of the leftover herb oil as dressing. They’re also fantastic with some hummus and crackers if you want to keep things simple and fresh.

Storage Instructions

Keep Fresh: These kabobs are best enjoyed fresh, but you can store them in the fridge for up to 2 days in an airtight container. The tomatoes and cheese will release some moisture over time, so place a paper towel in the bottom of your container to absorb any extra liquid.

Make Ahead: You can prep these kabobs a few hours before serving – just assemble them and keep covered in the refrigerator. The flavors actually get better as they sit together! Just don’t add the basil oil until right before serving to keep everything looking fresh and prevent the basil from turning dark.

Serve: Let the kabobs sit at room temperature for about 15 minutes before serving if they’ve been chilled. This brings out the best flavor in the mozzarella and tomatoes. Give them a gentle drizzle of the basil oil right before putting them on the table for the freshest taste.

Preparation Time	15-30 minutes
Cooking Time	0-10 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

For the marinade:

• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced
• 2/3 cup chopped fresh basil
• 1/2 to 3/4 tsp sea salt
• Freshly ground black pepper, to taste

For the skewers:

• 2 pints cherry tomatoes
• 2 medium yellow squash, sliced into bite-size pieces
• 16 oz ciliegine mozzarella balls (two 8 oz containers)
• 6 inch bamboo skewers

Step 1: Prepare the Basil Lemon Marinade

• 1 lemon, juiced
• 1/2 to 3/4 tsp sea salt
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 2/3 cup chopped fresh basil

In a medium bowl, whisk together the juice of 1 lemon, 1/2 to 3/4 teaspoon sea salt, and freshly ground black pepper to taste.

Then, gradually add the extra-virgin olive oil while whisking vigorously until the mixture is emulsified.

Once combined, whisk in the chopped fresh basil.

I like to whisk the basil in last to help its fresh flavor shine through.

Step 2: Toss Vegetables and Mozzarella with Marinade

• 2 pints cherry tomatoes
• 2 medium yellow squash, sliced into bite-size pieces
• 16 oz ciliegine mozzarella balls (two 8 oz containers)
• basil lemon marinade (from Step 1)

In a large bowl, gently toss the cherry tomatoes, sliced yellow squash, and ciliegine mozzarella balls together.

Once combined, pour the basil lemon marinade from Step 1 over the mixture.

Gently toss everything until all the vegetables and mozzarella are thoroughly coated in the marinade.

Step 3: Marinate and Chill

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes and up to 2 hours.

This allows the flavors to meld, and the vegetables and mozzarella to soak up the marinade.

Step 4: Drain and Assemble Skewers

• marinated cherry tomatoes, squash, and mozzarella (from Step 3)
• 6 inch bamboo skewers

Remove the bowl from the refrigerator and drain off any excess marinade from the tomatoes, squash, and mozzarella.

Thread the marinated vegetables and mozzarella onto the bamboo skewers in your preferred pattern.

For a colorful presentation, I like to alternate tomatoes, squash, and mozzarella balls on each skewer.