why make this recipe
Grilled Vegetable Skewers are quick, healthy, and full of flavor. They cook fast and please many people. You can make them for a weeknight dinner, a picnic, or a cookout.
introduction
This recipe uses simple vegetables and a quick marinade. You get juicy, slightly charred veggies with a nice tang from balsamic vinegar. It is easy to change the vegetables or seasonings to match your taste.
how to make Grilled Vegetable Skewers
Follow the simple steps below. The prep is short and the grill does the rest.
Ingredients :
- 2 bell peppers (red and yellow)
- 1 zucchini
- 1 red onion
- 8 oz mushrooms
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions :
Cut vegetables into 1-inch pieces. Whisk olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper in a bowl. Toss vegetables in the marinade and let sit for 15 minutes. Thread vegetables onto skewers. Grill on medium heat for 10-12 minutes, turning occasionally.
how to serve Grilled Vegetable Skewers
Serve warm right off the grill. They go well with rice, grilled bread, or a green salad. You can also serve them with a simple yogurt dip or a drizzle of extra balsamic.
how to store Grilled Vegetable Skewers
Cool the skewers to room temperature. Put them in an airtight container and keep in the fridge for up to 3 days. Reheat on a grill or in a pan until warm.
tips to make Grilled Vegetable Skewers
- Cut all vegetables the same size so they cook evenly.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Use a preheated grill at medium heat for best char without overcooking.
- Don’t crowd the grill; leave space so heat flows around the skewers.
variation (if any)
- Add cherry tomatoes or eggplant pieces.
- Use fresh herbs like rosemary or thyme instead of dried oregano.
- Add a splash of lemon juice or a pinch of red pepper flakes for extra tang or heat.
- Brush with a glaze (honey or maple) in the last minute for a sweet touch.
FAQs
Q: Can I use other vegetables?
A: Yes. Tomatoes, eggplant, and asparagus work well.
Q: Can I make this in the oven?
A: Yes. Roast at 425°F (220°C) for 12-15 minutes, turning once.
Q: How do I keep vegetables from sticking to the grill?
A: Oil the grill grates or brush the skewers with oil before grilling.
Q: Are these gluten-free?
A: Yes, the recipe is naturally gluten-free.
Q: Can I marinate longer than 15 minutes?
A: Yes. You can marinate up to 2 hours, but cut the salt a little if you go longer.
Conclusion
For extra ideas on seasonings and sauce pairings, see Grilled Vegetable Skewers (+ Seasoning & Sauce Ideas …).
Print
Grilled Vegetable Skewers
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick, healthy, and flavorful grilled vegetable skewers, perfect for any occasion.
Ingredients
- 2 bell peppers (red and yellow)
- 1 zucchini
- 1 red onion
- 8 oz mushrooms
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cut vegetables into 1-inch pieces.
- Whisk olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper in a bowl.
- Toss vegetables in the marinade and let sit for 15 minutes.
- Thread vegetables onto skewers.
- Grill on medium heat for 10-12 minutes, turning occasionally.
Notes
Soak wooden skewers in water for 30 minutes to prevent burning. Don’t crowd the grill; leave space for heat circulation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled vegetables, healthy skewers, vegetarian recipe, summer grilling, quick meals