These Grilled Veggie Skewers are a burst of color and flavor that you can throw together in no time! With perfectly charred veggies marinated in a simple balsamic and herb dressing, they’re the ultimate side dish or light main for any BBQ or weeknight dinner.
These Grilled Veggie Skewers are my go-to for a quick and easy side that’s packed with flavor. The veggies soak up a tangy balsamic marinade, then hit the grill to get that irresistible smoky char. Trust me, once you try these, you’ll want to put them on the menu every week!
Before You Start
- Cut Evenly: Make sure to cut the vegetables into even-sized pieces. This helps them cook at the same rate on the grill, so you don’t end up with some veggies undercooked while others are burnt.
- Marinate for Flavor: Let the veggies marinate for at least 15 minutes to soak up all those delicious flavors. If you have more time, marinate them for up to an hour for an even deeper taste.
- Soak Wooden Skewers: If you’re using wooden skewers, soak them in water for about 30 minutes before threading the vegetables. This prevents them from burning on the grill.
- Preheat the Grill: Always preheat your grill to medium-high heat before cooking. A hot grill helps you get that perfect char on the veggies while keeping them tender and juicy inside.
- Don’t Overcrowd: When assembling the skewers, leave a little space between the vegetables. This allows the heat to circulate and cook them evenly, giving you perfectly grilled veggies every time.
Ingredients You’ll Need
- Bell Peppers: I used red, yellow and green bell peppers, but feel free to mix and match with whatever color peppers you have on hand – they all work beautifully.
- Red Onion: Adds a mild, sweet flavor and a bit of crunch to the skewers. If red onion is too strong for you, soak it in cold water for a few minutes before skewering, or use a milder yellow onion instead.
- Zucchini: Zucchini is perfect for grilling, with a tender texture that absorbs the marinade beautifully. You can also use yellow squash along with zucchini.
- Cherry Tomatoes: These little gems burst with juicy sweetness, balancing out the savory flavors. Tip: Grape tomatoes are a great alternative if cherry tomatoes aren’t available.
- Mushrooms: Mushrooms add an earthy, meaty texture that complements the other veggies. Tip: Any type of mushroom works well – try button, cremini, or even sliced portobello for a different texture.
For the Marinade
- Olive Oil: You’ll need olive oil for the base of the marinade to coat the veggies evenly and prevent them from sticking to the grill. If you prefer, you can swap it with avocado oil.
- Balsamic Vinegar: Adds a tangy, slightly sweet flavor that balances the natural sweetness of the grilled vegetables. If you’re out of balsamic, red wine vinegar works as a substitute.
- Garlic: Freshly minced garlic gives the marinade a bold, aromatic kick.If you’re in a pinch, garlic powder will work.
- Dried Oregano and Basil: These herbs bring that classic Mediterranean flavor to the dish. If you have fresh herbs, use them! Just double the amount to get the same intensity.
- Salt and Black Pepper: Season to taste. Taste your marinade before adding the veggies to adjust the seasoning to your liking.
How To Make Grilled Veggie Skewers
Make the Marinade
Start by grabbing a small bowl and whisking together ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper. This marinade is simple but packed with flavor, perfect for enhancing the natural taste of the veggies. Tip: Taste the marinade before using it, and adjust the seasoning if needed.
Marinate the Vegetables
In a large bowl, combine the chopped veggies: 3 medium bell peppers (all cut into 1-inch pieces), 1 medium red onion (cut into wedges), 2 medium zucchinis (sliced into thick rounds), 1 cup cherry tomatoes, and 8 ounces of mushrooms (whole or halved if large). Pour the marinade over the veggies and toss them until they’re evenly coated. Let them sit for at least 15 minutes.
Preheat the Grill
While the veggies are marinating, preheat your grill to medium-high heat. You want the grill hot enough to give the veggies a nice char without burning them. Tip: If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This will keep them from catching fire on the grill.
Assemble the Skewers
Once the grill is ready, start threading the marinated vegetables onto skewers, alternating the different types of veggies for a colorful presentation. Tip: Don’t overcrowd the skewers – leave a little space between the veggies so they cook evenly.
Grill the Skewers
Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally. You want the vegetables to be tender with a slight char. Tip: Keep an eye on the cherry tomatoes; they cook quickly and can burst if left on the grill too long. Once done, remove the skewers from the grill and serve hot.
Frequently Asked Questions (FAQs)
1. Can I make these skewers ahead of time?
Yes! You can prepare and marinate the vegetables ahead of time and keep them covered in the refrigerator. It’s best to thread the veggies onto skewers just before grilling to keep them fresh and prevent sogginess.
2. How do I store leftover grilled veggie skewers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on the grill for a few minutes or warm them in the oven.
3. Can I freeze grilled vegetable skewers?
Freezing is not recommended because grilled veggies can become mushy after thawing. If you must freeze, remove the vegetables from the skewers and freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep for up to 2 months.
4. Can I add other vegetables to the skewers?
Absolutely! Feel free to add vegetables like eggplant, asparagus, or small potatoes. Just make sure to cut all veggies into similar sizes to ensure even cooking.
5. What if I don’t have a grill?
No grill? No problem! You can cook the skewers in the oven by roasting at 425°F for about 20 minutes, turning halfway through. Alternatively, use an air fryer at 400°F for 10-12 minutes, shaking the basket halfway to cook evenly.