Grilled Vegetable Skewers
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These Grilled Vegetable Skewers are colorful, flavorful, and so easy to make! Tossed in a simple seasoning blend and grilled to perfection, they’re the perfect side dish for any summer BBQ or a delicious meatless main dish that’s ready in less than 30 minutes!
Skewers are one of my favorite things to toss on the grill. They’re easy to make ahead of time and perfect for serving a crowd, or making a weeknight meal. You can make 4 skewers, 20 skewers, or 100 skewers depending on how many people you’re serving!
I love serving these veggie skewers as a main course for vegetarian friends at a BBQ. I also like to serve them as a side dish with Tomato Basil Chicken Skewers or Marinated Steak Skewers. Skewer meals are just so much fun!
It takes about 15 minutes to prep these skewers and 12 minutes to grill them, making this recipe easy to make in under 30 minutes! They’re also naturally gluten free, vegan and whole30 approved. You can’t go wrong serving them on their own or drizzled with chimichurri sauce. In my mind, the saucier, the better!
Don’t have all of the vegetables you see pictured in this post? No problem! Feel free to use the ones you have on hand! Growing a ton of zucchini in your summer garden? Feel free to throw some more on the veggie kabobs. This recipe is totally versatile and totally delicious!
Ingredients
Here I explain the best ingredients for this grilled vegetable skewer recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Baby bella mushrooms – these mushrooms are also known as cremini mushrooms, and if you’d like, you can replace them with white button mushrooms.
- Bell peppers – I like to use one orange and one red bell pepper to mix up the colors on the skewers, but any color of bell pepper will work just fine!
- Yellow summer squash and zucchini
- Red onion
- Olive oil
- Steak seasoning – I always like to use homemade seasonings whenever possible. This seasoning blend is traditional for steak, but it’s also great on veggies! The combination of kosher salt, coarse ground black pepper, paprika, dried minced garlic and onion adds the perfect flavor and texture to the vegetables. You can also purchase pre-made Montreal Steak Seasoning on the spice aisle at the grocery store.
Instructions
I’ve included step by step photos above to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cut up the veggies. You want the veggies to be as close in size and shape as possible, this will help them cook evenly. For the bell pepper and onion, I recommend cutting them into 1-inch pieces. For the zucchini and squash, if they’re no bigger than 2 inches around, you can simply cut them into slices. If they’re really large, I recommend cutting them in half, then slicing them. The mushrooms you see pictured above are sliced. Sometimes these can be tricky to keep on the skewers, so I’d actually recommend whole or halved mushrooms to keep them securely on the skewers.
- Season the veggies. Add all of the sliced vegetables to a large bowl and toss with olive oil and steak seasoning.
- Skewer the vegetables. Alternate the vegetables, skewering them onto 8-12 metal skewers.
- Grill the vegetable skewers. Heat a grill over medium high heat, between 400-450°F. Place the skewers on the grill and grill for 12 minutes total, rotating the skewers 2-3 times throughout the cooking process.
The vegetables can be served on the skewers, or you can use a fork to remove the vegetables from the skewers and toss them together in a large bowl for serving.
What to serve with the skewers
These grilled veggie skewers are delicious on their own, or add a drizzle of chimichurri sauce to really level up the flavor! You can also serve them as a side dish with any of the following main dishes on the grill.
Recipe notes
- You can make the skewers up to 8 hours ahead of time and store them in the refrigerator until you’re ready to toss them on the grill. This is a great idea if you’re hosting a party and want to prep things to grill ahead of time!
- The vegetables can be swapped out for what you have on hand. Not a fan of mushrooms? Feel free to leave them off and replace them with 1 pound of another vegetable. No summer squash around? Swap it out for extra zucchini.
- Feel free to swap out the steak seasoning for other seasoning blends. This is a great way to mix up the skewers and pair them with all kinds of recipes! Spice up the veggies with this Cajun Seasoning or make them into “fajita style” veggies by seasoning them with this popular Fajita Seasoning.
More grilled vegetable recipes
Keep the grilled veggie goodness going by trying each of these grilled vegetable recipes!
Grilled Vegetable Skewers
Ingredients
- 1 pound baby bella mushrooms, whole or cut in half
- 2 bell peppers, large dice
- 1 pound yellow summer squash, sliced
- 1 pound zucchini, sliced
- 1 cup red onion, large dice
- 3 tablespoons olive oil
- 2 tablespoons steak seasoning, click link for the recipe
Instructions
- Preheat the grill over medium-high heat, between 400-450°F.
- Cut up the veggies. You want the veggies to be as close in size and shape as possible, this will help them cook evenly.
- Season the veggies. Add all of the vegetables to a large bowl and toss with the olive oil and steak seasoning
- Skewer the vegetables. Alternate the vegetables, skewering them onto 8 skewers.
- Grill the vegetable skewers. Place the skewers on the grill for 12 minutes, rotating the skewers 2-3 times throughout the cooking process.
- The vegetables can be served on the skewers, or you can use a fork to remove the vegetables from the skewers and toss them together in a large bowl for serving.
Notes
- If using wooden skewers for this recipe, be sure to soak them in water for at least 30 minutes before skewering the vegetables and tossing them on the grill. This prevents the dry wood from catching fire on the grill. Don’t want to soak wood skewers? Use metal skewers instead.
- Always be sure to leave 1/4 inch between ingredients on the skewers to allow the heat the circulate around the ingredients and cook evenly.
- This recipe can easily be doubled depending on the number of people you’re serving. Click the 2X button above and the ingredient amounts will automatically update to the new serving size.
- To make this recipe in the oven: slice the veggies, season them and skewer them, just like you would if you were grilling the skewers. Preheat the oven to 400°F. Arrange the skewers on a large baking sheet with about an inch of space between each skewer. (You might need two baking sheets depending on how big the skewers are.) Place the skewers in the oven for 6-7 minutes, remove from the oven and flip the skewers, then place them back in the oven for an additional 6-7 minutes.
Nutrition Facts
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2 Comments on “Grilled Vegetable Skewers”
You’re killin’ me with these today! Can’t wait to try this on the grill soon, all of my favs on a stick! Thanks!
Haha! Yes, I love these skewers! Simple, fresh ingredients, that’s what it’s all about 😉