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Eat the rainbow! Theses grilled vegetable skewers with homemade vegan herb butter is the perfect recipe for the summer! Easy, healthy, delicious, and vegan!

grilled vegetable skewers with herb butter

Whether you are looking for vegan grilling ideas or want to make a healthy side dish for your next BBQ party, these grilled veggie skewers are perfect for everyone who loves grilled vegetables.

The recipe is fairly easy to make and highly adjustable to your own taste. You can stick to the recipe or choose your favorite vegetables from the list of best vegetables to grill further below. If you love grilled food, I can highly recommend you trying out those amazingly tasty cauliflowers steaks.

Grilled vegetable skewers do taste incredibly delicious with homemade vegan herb butter.

Other sauces you can use to serve with roasted vegetables are:

Furthermore, if you have some bread at home, add some slices on the grill and serve them with the veggies.

Best Vegetables To Grill

raw vegetables on a marble dish
  • Zucchini slices
  • Sweet Potatoes in chunks, you have to precook them in boiling water
  • Cherry Tomatoes, grill them whole and don’t chop
  • Onions, my favorite is red onion
  • Bell Peppers or sweet red peppers
  • Mushrooms such as crimini or portobello
  • Eggplant, better to slice lengthwise and grill directly on the grill and not on skewers
  • Corn on the cobs, don’t stick them on skewers
  • Cauliflower, try out those Cauliflower Steaks & Skewers

Grilled Vegetables Marinade

yellow veggie marinade in a glass jar on a marble dish

It’s essential for the taste that you marinade your veggies before grilling them.

  1. You can either brush them (using a basting brush) with the marinade just before grilling.
  2. Or mix them with the marinade in a large bowl and leave them in the fridge overnight.

I usually opt-in for the first one, as it’s quicker and you don’t need to plan ahead of time.

Marinade Ingredients:

  • Olive oil, can be substituted with canola or sunflower oil
  • Lemon juice, or lime juice
  • Mustard
  • Garlic
  • Salt and pepper

Other marinade ideas:

  • Olive oil, balsamic vinegar, and fresh herbs
  • BBQ Sauce
  • Only oil and salt

How To Grill Vegetable Skewers

  • Heat the grill to medium high heat. If you don’t have a grill, you can use a cast iron grill pan.
  • Mix all ingredients for the marinade in a small bowl.
  • Wash and chop the veggies.
  • Cook the sweet potatoes for 5 minutes in boiling salt water. I tried to use raw sweet potatoes, but they are too hard to place them on the skewers without breaking them or hurting yourself.
  • Sweker the veggies on wooden or metal skewers. You can either sort them by vegetables as I did or mix them up. That’s entirely up to you.
mixed raw vegetables on wooden skewers
  • Brush them with the marinade using a basting brush. The second option is to place them with the marinade in a large bowl, toss using your hands, and then place on the skewers. If you sort the skewers by veggies, I would stick to the first option. If you are mixing them up, it’s easier to marinade in a bowl.
raw veggies on skewers next to marinade and a basting brush
  • Grill each side for 5-10 minute on the grill. It’s ok if they are a little black, but don’t burn them entirely.
vegetable skewers grilling in a grill pan
grilled veggie skewers served on a wooden plate

Leftovers can be stored for up to a few days in the fridge and reheated in a skillet or used to make veggie sandwiches.

Vegan Herb Butter Recipe

vegan herb butter served with grilled bread

Mix in a small bowl:

  • Plant-based butter or margarine, it’s easier to mix when on room temperature
  • Lemon juice
  • Grated garlic, can be left out
  • Fresh herbs such as parsley, basil, thyme, rosemary, sage, or whatever you have in your garden
  • Salt and pepper
  • If you like a dominant lemon flavor, add ¼ tsp lemon zest
ingredients for vegan herb butter lying on a marble dish

You can serve this herb butter with any grilled veggies or with grilled bread. Store it for up to one week in your fridge.

What to serve with grilled vegetables

grilled vegetables served with herb butter on a wooden plate

More Recipes Ideas for every Summer Party:


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📖 Recipe

grilled vegetables served with herb butter on a wooden plate

Grilled Vegetable Skewers with Vegan Herb Butter

Eat the rainbow! Theses grilled vegetable skewers with homemade vegan herb butter is the perfect recipe for the summer! Easy, healthy, delicious, and vegan!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :30 minutes
Cook Time :20 minutes
Total Time :50 minutes
Servings : 4
Calories : 385kcal


Mixed Vegetable Skewers

  • 8 cherry tomatoes
  • 4 cremini mushrooms quartered
  • 2 bell peppers, red and yellow in large chunks
  • 2 red onions quartered
  • 1 zucchini in thick slices
  • 1 sweet potato in chunks
  • 15-20 wooden or metal skewers


  • 2 tbsp olive oil or canola, sunflower oil
  • 1 tbsp lemon juice
  • 1 tbsp mustard
  • 1 tsp salt
  • 1 clove garlic grated or pressed

Vegan Herb Butter

  • ½ cup (100g) plant-based butter or margarine at room temperature
  • cup (10g) fresh herbs thinly chopped
  • 1 tsp lemon juice
  • salt & pepper


  • Heat your grill or a grill pan to medium high heat.
  • Peel and chop the sweet potato. Cook it for 5 minutes in boiling salt water.
  • Wash and prepare all the other veggies (see ingredient notes).
  • Mix all ingredients for the marinade in a small bowl.
  • Skewers the vegetables onto the skewers. You can sort them by veggies or mix them up. Brush them with the marinade using a basting brush
  • Grill each side of the skewers for 5-10 minutes until your veggies are crisp and lightly burned. Serve with herb butter or chimichurri sauce.
  • To make the herb butter: Mix all ingredient in a small bowl, season with salt and pepper, and refrigerate for up to one week if you don't use it right away.


  • Store leftover for up to a few days in your fridge and reheat in a skillet or use for veggie sandwiches.
  • You can also toss the veggies with the marinade in a large bowl before skewering them.


Calories: 385kcal | Carbohydrates: 22g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Sodium: 924mg | Potassium: 658mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7755IU | Vitamin C: 99.9mg | Calcium: 64mg | Iron: 1.6mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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