Grilled vegetable skewers are a must-have for any grilling session. They’re quick to make, and the vegetables can be tailored to your taste while providing loads of vitamins!
Learn how to grill crunchy, healthy, and colorful veggie skewers! Packed with nutrients and flavor, they make the perfect addition to any summer BBQ. Perfect for vegetarians and meat-lovers alike!
Grilled veggie kabobs are a crowed-pleasure and go well as a side dish and with all sorts of grill salads. For extra flavor, marinate the veggies before grilling. A simple mix of oil, salt, and pepper works well. But for even more flavor, marinate the veggies in a mix of oil, lemon juice, mustard, herbs, and garlic.
Sauces to Serve
To enhance the flavors, serve the veggie skewers with:
- Herb Butter
- Chimichurri Sauce
- BBQ Sauce
- Pico de Gallo
- Pesto Rosso
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How To Make Homemade Herb Butter
Mix 100g of softened butter with 10g of freshly chopped herbs. Add a dash of lemon juice, a pinch of salt, and pepper. If you like, add some pressed garlic or chopped chili.
Ingredients
See recipe card for quantities.
- Bell Pepper: Red and yellow bell peppers add color and retain a delightful crunch when grilled.
- Zucchini: Green or yellow. I usually pick smaller zucchini!
- Mushrooms: They absorb the marinade well and become delicious. I usually use cremini mushrooms, but shiitake would work too.
- Cherry Tomatoes: Juicy, slightly sweet, and taste wonderful when warm.
- Red Onion: Mild and aromatic when grilled.
- Marinade: Oil, lemon juice, mustard, garlic, herbs, salt, and pepper. For extra flavor, add a dash of balsamic vinegar.
Other vegetables you can use for the skewers:
- Corn on the Cob: Quarter pre-cooked cobs and skewer them!
- Sweet Potatoes: Boil them in salted water beforehand.
- Eggplant: Cut into large cubes!
- Pineapple: Fresh pineapple cut into large cubes for a fruity twist.
- Cauliflower: If you like it softer, boil for a few minutes.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Wash the veggies! Quarter the onions, slice the zucchini, and cut the bell peppers into large pieces.
- Alternate the veggies on wooden skewers.
- Marinade: Mix all the marinade ingredients in a small bowl.
- Brush the skewers with the marinade (use a pastry brush).
- Heat the grill or grill pan. → I always coat my grill pan with some sunflower oil beforehand.
- Grill the skewers over medium heat for about 10-15 minutes, turning them occasionally.
- Serve warm! Decorate with fresh herbs!
Tips & Tricks
- Cut the veggies into fairly equal, bite-sized pieces! Leave cherry tomatoes whole, and skewer small mushrooms whole. Larger mushrooms can be halved or quartered.
- Soak wooden skewers in water for 15 minutes to prevent burning – if using a grill pan or metal skewers, you can skip the soaking!
- If you prefer grilling the vegetables without skewering, use a grill pan or an aluminum grill tray. Prep the veggies as per the recipe, mix with the marinade in a large bowl, and grill directly. You can also marinate the veggies overnight in the fridge for easy prep.
Storage Instructions
Store leftovers in an airtight container in the fridge. Stays fresh for two days. Reheat briefly in a pan, oven, or microwave before serving, or enjoy cold.
Leftovers also taste great in a veggie sandwich with parmesan, arugula, and pesto rosso!
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📖 Recipe
Grilled Vegetable Skewers
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Ingredients
Veggie Skewers
- 8 cherry tomatoes
- 4 cremini mushrooms halved or quartered if too large
- 1 red bell pepper in large chunks
- 1 yellow bell pepper in large chunks
- 1 red onion quartered
- 1 zucchini in thick slices
- 8 wooden or metal skewers see notes
Marinade
- 2 tbsp olive oil or canola, sunflower oil
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 clove garlic grated or pressed
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Wash the veggies! Quarter the onions, slice the zucchini, and cut the bell peppers into large pieces.
- Alternate the veggies on wooden skewers.
- Mix all the marinade ingredients in a small bowl.
- Brush the skewers with the marinade (use a pastry brush).
- Heat the grill or grill pan. → I always coat my grill pan with some sunflower oil beforehand.
- Grill the skewers over medium heat for about 10-15 minutes, turning them occasionally.
- Serve warm! Feel free to serve with homemade herb butter or chimichurri sauce.
Notes
- Store leftovers in an airtight container in the refrigerator. Stays fresh for 2 days. Feel free to reheat briefly in a pan, oven, or microwave before serving, or enjoy cold.
- Veggie Sandwich: Leftovers also taste great in a veggie sandwich with parmesan, arugula, and pesto rosso!
- Soak wooden skewers in water for 15 minutes! This prevents them from burning when grilling – if you use a grill pan or metal skewers, you can skip the soaking!
- If you prefer grilling the vegetables without skewering, use a grill pan or an aluminum grill tray. Prep the veggies as per the recipe, mix with the marinade in a large bowl, and grill directly. You can also marinate the veggies overnight in the fridge for easy prep.
- Homemade Herb Butter: Mix 100g of softened butter with 10g of freshly chopped herbs. Add a dash of lemon juice, a pinch of salt, and pepper. If you like, add some pressed garlic or chopped chili.
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