Grilled Vegetable Skewers are tender, delicious, and flavorful. Grilling is the best way to serve your summer vegetables, and these veggie skewers couldn't be any easier to make. Load up on fresh veggies, thread them onto skewers, brush with a very simple marinade, then grill. They're a great addition to your favorite burgers and kebabs or serve them over salads and fresh pasta for a simple vegetarian summer meal.
If you're already preheating the grill for your entree, prepare the rest of the meal at the same time! These veggie kabobs can be made with any assortment of seasonal produce, although I'm partial to summer squash, bell peppers, onion, and mushrooms. As they caramelize and cook down, the veggies will take on a bolder, slightly sweet flavor with a hint of smoke from the fire. So good! They're hands-down the easiest and tastiest summer side dish for your BBQs, potlucks, and more.
Why You'll Love These Grilled Vegetable Skewers
- Easy to prep ahead. After slicing the veggies and preparing the skewers, brush them in the vegetable marinade then pop them in the fridge. Grab them the next day to throw on the grill. Since they're on wooden skewers, they're easy to serve right off a tray. Great for entertaining!
- Summer favorite. Make the most of the season by loading up on fresh squash, peppers, and more. This is a great way to use all the different vegetables from your garden or your haul from the farmer's market. It's a summer classic!
- Versatile side dish. There are so many ways to make this easy side dish your own! Try different vegetables, use your favorite seasoning, and use whichever type of grill or grill pan you have. They turn out great every time!
Ingredient Notes
To make these delicious Grilled Vegetable Skewers, you will need the following ingredients (full measurements in recipe card below):
- fresh vegetables - use a mixture of fresh zucchini, red and yellow bell peppers, red onions, and white button mushrooms.
- olive oil - to caramelize the outside of the veggies and keep the seasonings in place.
- seasonings - season the marinade with freshly minced garlic, Italian seasoning, kosher salt, and ground black pepper. It's super simple, but so flavorful!
- fresh parsley - for garnish and a fresh herby flavor.
You will also need measuring spoons, metal or bamboo skewers, a small bowl, a basting brush, and an outdoor grill or indoor grill pan.
How to Make the Best Grilled Vegetable Skewers
- Thread skewers. Prepare the skewers by threading the vegetables onto each skewer, alternating them by color and texture.
- Add seasoning. In a small mixing bowl, combine olive oil, garlic, Italian seasoning, salt, and pepper. Stir to combine. Brush half of the mixture evenly over the vegetable skewers.
- Preheat. Preheat grill over medium-high heat to 450F (or preheat grill pan until sizzling hot), about 5 minutes.
- Grill. Place the skewers evenly spaced apart on the grill and grill until nicely charred and tender, about 5-7 minutes per side. Brush the skewers with the remaining olive oil mixture halfway through cooking.
- Serve. Serve immediately with chopped parsley sprinkled on top, if desired.
Recipe Variations
- Drizzle with balsamic vinegar. Balsamic has a sweet, earthy flavor that becomes really thick and gorgeous after roasting or grilling. Add a little balsamic vinegar to the marinade, or drizzle the freshly grilled skewers with balsamic glaze just before serving. A little homemade basil pesto would taste like heaven, too!
- Change the veggies. In general, it's best to use quick-cooking veggies that will cook at approximately the same time. If you decide to add veggies that take a little longer to cook (potatoes, sweet potatoes, Brussel sprouts), cut them into slightly smaller bites so they cook in the same amount of time.
- Adjust the spices. I'm all about the simple garlic and herb flavors here, but make these grilled veggie skewers your own! Change the spices, use your favorite spice blend, etc.
How to Serve
These Vegetable Skewers are delicious served on its own, but even better paired with other proteins and/or sides. Some of my favorite recipes to pair with these grilled veggies are:
- Greek Chicken Souvlaki Skewers
- Classic Juicy Hamburgers
- Stovetop Mac and Cheese with White Cheddar
- Honey Garlic Shrimp Skewers
- Creamy Chicken Pesto Pasta
- Cheeseburger Sliders
- Souvlaki Beef Shish Kebabs
For more recipes, see our Easy Summer Grilling Recipes.
Recipe Tips and Tricks
- Use metal skewers. If you love to make kabobs and skewers all summer long, invest in a set of metal skewers. The metal will help them cook more quickly on the inside, and you can wash and reuse them for years to come.
- Soak the wooden skewers. To minimize sticking (and burning), soak any type of wood skewers for at least 30 minutes. For extra flavor, soak them in beer, wine, or another flavorful liquid.
- Make extras. Even if you're serving these skewers with grilled meats tonight, the leftover grilled veggies would be great to add to salads, sandwiches, pasta salad, and more. Do yourself a favorite and make a double batch!
Storing and Freezing Instructions
How to Store
Store any leftover grilled vegetables in an airtight container in the fridge for 3-4 days. I recommend unthreading them before storing.
How to Reheat
You can either pop them back on the grill for a few minutes, zap them in the microwave, or bake them in an air fryer or oven at 350 F until warmed through.
FAQ
There are so many options! I use zucchini, bell peppers, red onions, and mushrooms, but you can also add grape or cherry tomatoes, baby potatoes, sweet potatoes, small rounds of fresh corn on the cob, yellow squash, Brussels sprouts, and any of your favorite vegetables. I recommend using vegetables that cook quickly and cutting them into similar sizes so they cook evenly.
Not long. Preheat the grill to 450 F, then grill for 5-7 minutes per side until they're slightly charred and tender.
I recommend keeping it simple. You need a little fat to help with the caramelization process and your favorite seasonings to flavor the chopped vegetables. I like to make a simple marinade with olive oil, fresh garlic cloves, salt, pepper, and a little Italian seasoning. You can also add lemon juice or zest, a little vinegar, and your favorite fresh herbs.
More Vegetable Recipes
- 40 Best Vegetable Sides
- Mediterranean Roasted Vegetables
- Sautéed Spinach
- Roasted Asparagus and Mushrooms
- Baked Zucchini Fries
- Vegetable Orzo
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Recipe
Grilled Vegetable Skewers
- Total Time: 35 minutes
- Yield: 6-8 skewers
- Diet: Vegan
Description
Grilled Vegetable Skewers are tender, delicious, and flavorful. Grilling is the best way to serve your summer vegetables, and these veggie skewers couldn't be any easier to make. Load up on fresh veggies, thread them onto skewers, brush with a very simple marinade, then grill. They're a great addition to your favorite burgers and kebabs or serve them over salads and fresh pasta for a simple vegetarian summer meal.
Ingredients
- 2 medium zucchini, sliced into ½ inch thick rounds
- 1 yellow bell pepper, cut into 1 inch squares
- 1 red bell pepper, cut into 1 inch squares
- 1 medium red onion, cut into 1-inch squares
- 1 pound white button mushrooms
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- fresh parsley, chopped (for serving)
Instructions
- Thread skewers. Prepare the skewers by threading the vegetables onto each skewer, alternating them by color and texture.
- Add seasoning. In a small mixing bowl, combine olive oil, garlic, Italian seasoning, salt, and pepper.Stir to combine.Brush half of the mixture evenly over the vegetable skewers..
- Preheat. Preheat grill over medium-high heat to 450F (or preheat grill pan until sizzling hot), about 5 minutes.
- Grill. Place the skewers evenly spaced apart on the grill and grill until nicely charred and tender, about 5-7 minutes per side. Brush the skewers with the remaining olive oil mixture halfway through cooking.
- Serve. Serve immediately with chopped parsley sprinkled on top, if desired.
Notes
How to store: Store any leftover grilled vegetables in an airtight container in the fridge for 3-4 days.
How to reheat: You can either pop them back on the grill for a few minutes, zap them in the microwave, or bake them in an air fryer or oven at 350 F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: American
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