Red White & Blue Veggie Kabobs
Prep time
Cook time
Total time
Recipe type: Veggies
Serves: 8
  • 12-16 purple potatoes
  • 2 white onions
  • 4 red peppers
  • Olive oil
  • Salt
  • Pepper
  1. Soak bamboo skewers in water for at least 30 minutes prior to assembling your kabobs.
  2. Boil purple potatoes in salted water for about 10 minutes, or until slightly tender; drain and let cool.
  3. Cut each onion into 12 wedges, and cut the red peppers into rectangular pieces similar in size to the onion wedges.
  4. Cut the rounded portions off of the potatoes so you end up with a cubed shape; depending on the size of the potato you may be able to get 2-3 cubes per potato. Try to keep the cubes close to the same size as the onions and red peppers.
  5. Slide three red pepper slices up to about 2 inches from the top of the skewer; follow with an onion wedge and a potato piece, then repeat the process one more time.
  6. Fill all your skewers with the veggies, then brush with olive oil, sprinkle with salt & grind black pepper over the tops of each one.
  7. Place on a hot, oiled grill for about 10 minutes, making sure to flip the kabob over to the other side about halfway through.
  8. Serve immediately or place on a plate covered with foil to retain heat for a bit until the other elements of your meal are ready to serve.
Recipe by Food&Fam at