Grilled Vegetable Skewers
A great grilled vegetable skewers recipe comes down to two things: cutting everything into pieces that cook at roughly the same rate, and not drowning the vegetables in so much oil that they steam instead of char. This version uses six vegetables, a simple garlic and balsamic marinade, and a hot grill to get real color on the outside while the centers stay tender.
Equipment
- Outdoor grill or grill pan
- Metal skewers - reusable, no soaking required
- Grill tongs
- Basting brush - for any leftover marinade
- Wooden skewers - optional, soak in water for at least 30 minutes before grilling
Ingredients
- 2 bell peppers (1 red, 1 yellow) - cut into 1.5-inch (4 cm) pieces
- 2 medium zucchini - about 1 lb / 450g, sliced into ½-inch (1.3 cm) half-moons
- 1 large red onion - cut into 1.5-inch (4 cm) chunks
- 8 oz cremini mushrooms - 225g, stems trimmed, left whole if small or halved if large
- 1 pint cherry tomatoes - about 300g
- 1 medium yellow summer squash - about 8 oz / 225g, sliced into ½-inch (1.3 cm) half-moons
For the Marinade
- ¼ cup extra virgin olive oil - 60ml
- 3 cloves garlic - minced
- 2 tablespoons balsamic vinegar - 30ml
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut bell peppers into 1.5-inch pieces. Slice zucchini and squash into ½-inch half-moons. Cut red onion into 1.5-inch chunks. Trim mushrooms and leave whole if small or halve if large. Leave cherry tomatoes whole.
- Whisk together olive oil, minced garlic, balsamic vinegar, oregano, basil, salt, and pepper in a large bowl until slightly thickened.
- Add all vegetables except cherry tomatoes to the marinade and toss to coat. Gently fold in cherry tomatoes last to avoid crushing them.
- Thread vegetables onto skewers, alternating types and leaving small gaps between pieces. Divide evenly across 6 skewers.
- Preheat grill or grill pan to medium-high heat (400-450°F / 200-230°C). Lightly oil the grates to prevent sticking.
- Place skewers on the hot grill in a single layer with space between each. Grill for 10-12 minutes total, turning every 2-3 minutes, until charred and tender.
- Remove skewers from the grill when peppers and onions are tender with grill marks and tomatoes are blistered. Let rest for 2-3 minutes before serving.
Notes
- Cut all vegetables to a consistent ½-inch to 1.5-inch size for even cooking. Uneven pieces will cook at different rates.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Pat vegetables dry before marinating if they were washed — excess water dilutes the marinade and prevents browning.
- Let skewers come close to room temperature before grilling to ensure even cooking.
- For indoor grilling, a cast iron grill pan works nearly as well as an outdoor grill.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, remove vegetables from skewers and freeze in a single layer on a tray before transferring to a freezer bag. Use within 2 months.
- Reheat in a skillet over medium heat for 3-4 minutes, or bake at 350°F (175°C) for 8-10 minutes.
- For a Mediterranean twist, add cubes of halloumi cheese and swap herbs for fresh rosemary and lemon zest.
- For a spicy version, add 1 teaspoon smoked paprika and a pinch of cayenne to the marinade.
Nutrition
Serving: 1skewerCalories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 230mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 80mgCalcium: 4mgIron: 6mg
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