These Grilled Vegetable Skewers are a vibrant, nutritious, and effortless way to enjoy seasonal vegetables.
Packed with fiber, plant-based protein, and heart-healthy fats from olive oil, they’re naturally low in saturated fat and carbs.
Quick to prepare and grill in under 30 minutes, this recipe is perfect for weeknight dinners, meal prep, or summer gatherings, offering a colorful, satisfying, and wholesome addition to any menu.
27-Minute Grilled Vegetable Skewers
Equipment
- 8 skewers (metal or wooden)
- Large Mixing Bowl
- Grill or grill pan
- Knife and cutting board
- Tongs
Ingredients
- 1 pound baby bella mushrooms whole or halved
- 2 large bell peppers diced
- 1 pound yellow summer squash sliced
- 1 pound zucchini sliced
- 1 cup red onion large dice
- 3 tablespoons olive oil
- 2 tablespoons steak seasoning
Instructions
- Prepare the Grill: Before handling any vegetables, preheat your grill to medium-high heat, aiming for a temperature between 400–450°F. If using a gas grill, turn it on about 10–15 minutes in advance to allow the grates to heat evenly. For charcoal grills, ensure the coals are glowing red and covered with white ash before placing the skewers on top. Preheating is crucial for even cooking and those beautiful grill marks.
- Wash and Slice Vegetables: Rinse all your vegetables thoroughly under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. Slice the zucchini and yellow squash into roughly ½-inch thick rounds. Dice the bell peppers into large, uniform chunks, and cut the red onion into sizable wedges. Keep the baby bella mushrooms whole or halved if they are large. Uniform size ensures all vegetables cook evenly and prevents some from burning while others remain undercooked.
- Season the Vegetables: Transfer all the prepared vegetables to a large mixing bowl. Drizzle the olive oil over them and sprinkle with your steak seasoning. Gently toss the vegetables using your hands or tongs until every piece is coated evenly. The olive oil not only helps the seasoning adhere but also promotes caramelization and prevents sticking to the grill. Take a moment to smell the seasoning—it should give you a preview of the smoky, savory flavor that will develop on the grill.
- Skewer the Vegetables: Take your skewers and carefully thread the vegetables, alternating between mushrooms, bell peppers, squash, zucchini, and onion. Leave about ¼ inch of space between each piece to allow heat circulation and even cooking. Overcrowding the skewer can cause vegetables to steam rather than grill. If using wooden skewers, ensure they’ve been soaked in water for at least 30 minutes to prevent burning. Metal skewers can be used as-is.
- Place Skewers on Grill: Lay the assembled skewers directly onto the preheated grill grates. Arrange them with a little space between each skewer so that heat can circulate freely. Close the lid of the grill to maintain consistent heat and speed up cooking. This step allows the vegetables to develop a rich, smoky flavor while keeping them crisp-tender inside.
- Grill the Vegetables: Cook the skewers for about 12 minutes, turning them every 3–4 minutes using tongs. Rotate carefully to ensure all sides develop an even char and cook through. Look for grill marks and lightly browned edges; this is a sign the natural sugars in the vegetables are caramelizing, enhancing the flavor. Keep a close eye on the mushrooms, as they can cook slightly faster than denser vegetables like squash.
- Test for Doneness: After 12 minutes, check the vegetables for tenderness by gently piercing a piece with a fork. The vegetables should be cooked through but still retain a slight firmness to prevent them from becoming mushy. If needed, grill for an additional 1–2 minutes, turning occasionally, until the desired tenderness is achieved.
- Serve or Plate: You can serve the vegetables directly on the skewers for a rustic presentation, perfect for casual meals or barbecues. Alternatively, remove the vegetables from the skewers and toss them together in a serving bowl for a more communal presentation. Garnish with fresh herbs if desired. These skewers pair wonderfully with grain salads, protein bowls, or simply on their own as a light, fiber-rich meal.
- Optional Oven Method: If you prefer to cook the skewers indoors, preheat the oven to 400°F. Place the assembled skewers on a baking sheet lined with parchment paper or lightly greased. Arrange with 1-inch spacing between skewers. Roast for 6–7 minutes, flip each skewer, then return to the oven for another 6–7 minutes until vegetables are tender and lightly browned. This method is perfect for rainy days or when outdoor grilling isn’t possible.
Notes
- Wooden skewers must be soaked in water for at least 30 minutes to prevent burning. Metal skewers can be used directly.
- Keep about ¼ inch of space between vegetables on the skewers to ensure even heat circulation and consistent cooking.
- Uniform vegetable sizes help achieve even cooking; larger pieces may need slightly more time on the grill.
- Olive oil not only prevents sticking but also enhances the natural sweetness and flavor of the vegetables.
- This recipe can be easily doubled or tripled to serve more guests, just adjust the number of skewers accordingly.
- For indoor cooking, the oven method works just as well, producing tender, flavorful vegetables with minimal cleanup.
Chef’s Secrets: Elevating Skewer Flavor
To truly elevate your grilled vegetable skewers, consider a few chef tips.
First, marinating the vegetables for 15–30 minutes before grilling adds a depth of flavor without overpowering the natural taste.
Experiment with different seasoning blends like smoked paprika, garlic powder, or fresh herbs.
When threading the vegetables, alternate colors and textures for a visually appealing presentation and even cooking.
Finally, brushing the vegetables with an extra drizzle of olive oil during grilling enhances caramelization and richness, resulting in perfectly tender and flavorful skewers every time.
Serving Suggestions: Creative Ways To Serve
Grilled vegetable skewers are versatile and can be served in many ways.
Present them on a platter as a vibrant side dish at a barbecue or family dinner.
Remove the vegetables from the skewers and toss with quinoa, couscous, or brown rice for a hearty, plant-based grain bowl.
Pair with creamy dips like hummus, tzatziki, or a tangy balsamic glaze to add flavor contrast.
These skewers also complement grilled proteins such as chicken, fish, or tofu for a balanced meal.
Storage Tips: Keeping Vegetables Fresh
If you have leftover grilled vegetables, store them in an airtight container in the refrigerator for up to 3–4 days.
They can be enjoyed cold in salads or gently reheated in a skillet or oven.
Avoid storing on the skewers, as the metal or wooden sticks may affect freshness.
For longer storage, freeze the grilled vegetables in freezer-safe bags or containers for up to 2 months.
Thaw overnight in the refrigerator and reheat in the oven or on the stovetop for best texture.
Frequently Asked Questions
1. Can I use other vegetables?
Absolutely! Feel free to include cherry tomatoes, eggplant, asparagus, or carrots. Just adjust cooking times based on the density of the vegetable to avoid undercooked or overcooked pieces.
2. How do I prevent vegetables from sticking to the grill?
Coat vegetables lightly with olive oil and preheat the grill well. Using non-stick grill mats or lightly oiling the grates also helps prevent sticking.
3. Can I make this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan, vegetarian, and gluten-free. Just make sure your seasoning blend doesn’t contain hidden animal products or gluten.
4. Can I prepare the skewers ahead of time?
You can assemble the skewers a few hours in advance and refrigerate until ready to grill. Avoid salting the vegetables too early, as this can draw out moisture and make them soggy.
5. What’s the best way to reheat leftover skewers?
Reheat in a preheated oven at 350°F for 5–10 minutes or in a skillet over medium heat. Avoid microwaving, as it can make vegetables mushy and reduce the charred flavor.
