Grilled Veggie Skewers Recipe | How to Make Them Irresistible?
Brighten up your barbecue with these deliciously easy grilled veggie skewers! Packed with a vibrant assortment of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, this recipe is the epitome of summer on a stick.
A simple yet flavorful marinade of olive oil and herbs brings out the natural sweetness of the veggies as they char to perfection on the grill. Ready in under 30 minutes, these skewers are a healthy, versatile, and crowd-pleasing side dish for any occasion, from casual family dinners to festive outdoor gatherings.
What You’ll Need?
A colorful medley of fresh vegetables and a simple marinade are all it takes.
- 1 fresh pineapple, cut into 1-inch chunks
- 2 medium zucchinis, cut into 1-inch slices
- 2 medium yellow squash, cut into 1-inch slices
- 1/2 pound whole fresh mushrooms
- 1 medium red onion, cut into 1-inch chunks
- 1 pint cherry tomatoes
- 1 medium red bell pepper, cut into 1-inch chunks
- 8-10 bamboo or metal skewers
- 1/3 cup olive oil
- 1 1/2 teaspoons dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Step-by-Step Grilling Guide
Follow these simple steps for perfectly grilled, tender-crisp vegetables every time.
Step 1: Prepare the Skewers and Grill
If using bamboo skewers, soak them in water for at least 20-30 minutes to prevent them from burning on the grill. Preheat your outdoor grill to medium-high heat (about 375-450ยฐF or 190-230ยฐC) and lightly oil the grate.
Step 2: Assemble the Skewers
Alternately thread the pineapple, zucchini, yellow squash, mushrooms, red onion, cherry tomatoes, and red bell pepper onto the skewers. Leave a small space between each piece to ensure even cooking.
Step 3: Make the Marinade
In a small bowl, whisk together the olive oil, dried basil, dried oregano, salt, and black pepper.
Step 4: Baste the Skewers
Generously brush the olive oil and herb mixture over all sides of the vegetable skewers.
Step 5: Grill to Perfection
Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the vegetables are tender-crisp and have light char marks. Baste with any remaining marinade during the last few minutes of grilling.
Step 6: Serve and Enjoy
Remove the skewers from the grill and serve immediately. They are delicious on their own or alongside your favorite grilled proteins.
Your Grilling Questions, Answered!
How do I keep my vegetables from falling off the skewers?
Using two parallel skewers for each kabob provides more stability and makes them easier to flip. Also, ensure your vegetable chunks are at least 1-inch thick so they are large enough to stay on securely.
What are the best vegetables for grilling on skewers?
Sturdy vegetables work best. Great options include bell peppers, zucchini, yellow squash, onions, cherry tomatoes, mushrooms, and small potatoes (par-boiled first). Softer vegetables can become mushy.
Should I marinate the vegetables beforehand?
For extra flavor, you can marinate the chopped vegetables in the olive oil mixture for about 30 minutes before skewering. This allows the flavors to penetrate more deeply into the veggies.
How do I know when the veggie skewers are done?
The vegetables should be tender enough to be pierced easily with a fork but still have a slight crispness. Look for visible, appealing char marks on the edges.
Pro Tips for Perfect Skewers
- Uniform Cuts:ย Cut all your vegetables into similar-sized pieces (about 1-inch thick) to ensure they cook evenly and at the same rate.
- Don’t Overcrowd:ย Leave a tiny bit of space between each vegetable on the skewer. This allows heat to circulate, ensuring everything cooks through instead of steaming.
- Metal vs. Wood:ย Metal skewers are reusable and conduct heat, helping to cook the vegetables from the inside out. If you use wooden skewers, always soak them first to prevent them from catching fire.
