Grilled Vegetable Skewers

Grilled Vegetable Skewers

Charred, smoky vegetables threaded onto skewers for a quick side at any summer cookout.

Total 40 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

These skewers combine zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes brushed with a garlicky olive oil marinade before hitting the grill. The high heat caramelizes the edges while keeping the centers tender, making them a versatile side for grilled meats or a light vegetarian main over rice.

Ingredients

  • 2 medium zucchini, cut into 1-inch rounds
  • 2 bell peppers, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch chunks
  • 8 ounces cremini mushrooms, stemmed
  • 1 pint cherry tomatoes
  • 1 yellow squash, cut into 1-inch rounds
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

  2. In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, oregano, salt, and pepper.

  3. Thread the zucchini, bell peppers, red onion, mushrooms, cherry tomatoes, and yellow squash onto the skewers, alternating vegetables for color.

  4. Brush the skewers evenly on all sides with the olive oil marinade.

  5. Preheat a grill to medium-high heat, about 425°F, and oil the grates.

  6. Place the skewers on the grill and cook, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred, 8 to 10 minutes total.

  7. Transfer the skewers to a platter, sprinkle with chopped parsley, and serve warm.

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    Grilled Vegetable Skewers

    These skewers combine zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes brushed with a garlicky olive oil marinade before hitting the grill. The high heat caramelizes the edges while keeping the centers tender, making them a versatile side for grilled meats or a light vegetarian main over rice.

    40 min 4 servings 165 cal

    Ingredients

    • 2 medium zucchini, cut into 1-inch rounds
    • 2 bell peppers, cut into 1-inch pieces
    • 1 red onion, cut into 1-inch chunks
    • 8 ounces cremini mushrooms, stemmed
    • 1 pint cherry tomatoes
    • 1 yellow squash, cut into 1-inch rounds
    • 1/3 cup olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon dried oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

    2. 2

      In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, oregano, salt, and pepper.

    3. 3

      Thread the zucchini, bell peppers, red onion, mushrooms, cherry tomatoes, and yellow squash onto the skewers, alternating vegetables for color.

    4. 4

      Brush the skewers evenly on all sides with the olive oil marinade.

    5. 5

      Preheat a grill to medium-high heat, about 425°F, and oil the grates.

    6. 6

      Place the skewers on the grill and cook, turning every 2 to 3 minutes, until the vegetables are tender and lightly charred, 8 to 10 minutes total.

    7. 7

      Transfer the skewers to a platter, sprinkle with chopped parsley, and serve warm.