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Rainbow Vegetable Kabobs

vegetable kebob

Download: Rainbow Vegetable Kabob Activity

Overview: Celebrate the garden with colorful kabobs of seasonal vegetables.


  • At least one vegetable representing the colors red, orange/yellow, green, blue/purple, and white
  • Kabob skewers (wooden or metal)
  • Italian dressing (or marinade combination of your choice)

Approximate Time to Complete: 30 – 45 minutes

Location: Indoor or Outdoor

Ages: All ages

Season: Spring through Fall


    1. Collect a variety of fresh vegetables in a rainbow of colors. If possible, choose locally grown and harvested produce so your young gardeners begin to understand the seasonality of fruits and vegetables. Here are some suggestions for a fall harvest-inspired rainbow kabob:
      Red: beets, red potatoes
      Yellow/Orange: carrots, squash, pumpkin, sweet potatoes
      Green: broccoli, zucchini, cabbage, green onions, Brussels sprouts
      Blue/Purple: purple cabbage, purple onions, purple potatoes
      White: turnips, potatoes, cauliflower, white onions

      Additional rainbow vegetable ideas include:
      Red: tomatoes, peppers
      Yellow/Orange: peppers, corn
      Green: peppers
      Blue/Purple: eggplant
      White: mushrooms


rainbow vegetable kebabs on wooden cutting board
These rainbow kabobs include purple-blue beets, green Brussels sprouts, yellow pear tomatoes, orange peppers, orange sweet potatoes, red grape tomatoes, and white onions. (View larger image.)

  1. Clean all vegetables in cold running water and rinse/dry. Remove peel if applicable.
  2. Cut vegetables into bite-sized pieces and then skewer them onto wooden or metal kabob sticks. Note: Vegetables will cook more evenly if you place one type on each skewer, as shown.
  3. Place kabobs in a dish and brush with the Italian dressing (or other marinade of your choice – there are lots of great recipes out there).
  4. Roast in the oven or grill until tender.
  5. Enjoy your harvest! Talk about the benefits of eating a rainbow every day!