Can I make grilled veggie skewers ahead of time?

Yes. You can chop and marinate the vegetables up to 24 hours in advance and keep them in the fridge. Thread them onto skewers right before grilling so they hold their shape better on the grill.

What is the best marinade for vegetable skewers for grilling?

A simple mix of olive oil, garlic, lemon juice, soy sauce or balsamic vinegar, and dried herbs works really well. Let the vegetables sit in the marinade for at least 20 to 30 minutes before grilling for the best flavor.

Can I use frozen vegetables for skewers?

Fresh vegetables are much better for skewers because they hold their texture on the grill. Frozen vegetables tend to release too much water and become mushy. Stick with fresh when you can.

How do I keep vegetables from falling off the skewer?

Cut pieces large enough to hold onto the skewer — at least 1 inch thick. For softer vegetables like cherry tomatoes, thread them carefully through the center. Metal skewers grip food better than wood, so they can also help with this.

Grilled Veggie Skewers: Easy Recipe for Any Grill Night

Name: Grilled Veggie Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 bell peppers, any color, cut into 1 to 1.5-inch pieces; 1 zucchini, sliced into thick rounds; 1 yellow squash, sliced into thick rounds; 1 red onion, cut into chunks; 1 cup cherry tomatoes; 8 ounces cremini or portobello mushrooms; 1 ear corn on the cob, cut into rounds; 1 cup baby potatoes or cubed potatoes, par-boiled for about 10 minutes; 3 tablespoons olive oil; 2 tablespoons soy sauce or balsamic vinegar; 1 tablespoon lemon juice; 2 garlic cloves, minced; 1 teaspoon dried Italian herbs or oregano; Salt and black pepper to taste; Fresh lemon juice, for serving

Description

These grilled veggie skewers are simple, colorful, and full of smoky flavor. Made with fresh vegetables, an easy marinade, and a hot grill, they are perfect for cookouts, weeknight dinners, meal prep, or a bright Mediterranean-style side.

Ingredients

Scale

2 bell peppers, any color, cut into 1 to 1.5-inch pieces
1 zucchini, sliced into thick rounds
1 yellow squash, sliced into thick rounds
1 red onion, cut into chunks
1 cup cherry tomatoes
8 ounces cremini or portobello mushrooms
1 ear corn on the cob, cut into rounds
1 cup baby potatoes or cubed potatoes, par-boiled for about 10 minutes
3 tablespoons olive oil
2 tablespoons soy sauce or balsamic vinegar
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon dried Italian herbs or oregano
Salt and black pepper to taste
Fresh lemon juice, for serving

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Instructions

If using wooden skewers, soak them in water for at least 30 minutes.
Chop all vegetables into similar-sized pieces so they cook evenly.
If using potatoes, par-boil them for about 10 minutes, then drain well.
In a bowl, whisk together olive oil, soy sauce or balsamic vinegar, lemon juice, garlic, dried herbs, salt, and black pepper.
Toss the vegetables in the marinade until well coated.
Let the vegetables marinate for 20 to 30 minutes, or up to 2 hours in the fridge.
Thread the vegetables onto skewers, alternating colors and types.
Leave a little space between each piece so the vegetables grill instead of steam.
Preheat the grill to medium-high heat, around 400°F.
Place the skewers on the grill.
Cook for 10 to 15 minutes total, turning every 3 to 4 minutes.
Remove from the grill when the vegetables are tender with light char marks.
Finish with a squeeze of fresh lemon juice before serving.

Notes

Cut the vegetables to a similar size for even cooking. Do not pack the skewers too tightly, and use medium-high heat so the vegetables cook through before the outside burns. For an oven version, bake at 425°F for 20 to 25 minutes, flipping once halfway through.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 8g
Sodium: 420mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg