Grilling vegetable skewers seems like a no-brainer, but there are a few tricks to making them a simple success every time. Here’s how we like to grill our veggie skewers so they cook at an even rate and never burn.
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“Excellent recipe Heidi! I used your suggestion for EVOO, Kosher salt, and fresh ground black pepper to grill and then flavored with my favorite hot sauce.” ~Frank M., FoodieCrush reader
Grilling Veggie Skewers, the Easy Way!
I grew up with a side of vegetables served at every dinner, so even when it comes to grilling, that muscle memory is still very much ingrained. That’s why when I make a quick dinner of grilled BBQ chicken breasts, my husband’s perfectly juicy grilled pork chops, or flaky grilled salmon, I’m always including grilled vegetables alongside.
Depending on what I have in the fridge usually dictates whether I’m making mixed grilled vegetables for a simple mezze platter, or skewering them up for vegetable skewers for a little veggie variety.
These skewers aren’t as much a recipe but a method to master, with simple seasonings to go with anything they’re paired with.
Enjoy! Heidi
My Favorite Vegetables for Grilling
The full recipe, with amounts, can be found in the recipe card below.
Grilling vegetables adds a smoky flavor to each bite. Just like my easy roasted vegetables I make all year long, grilling caramelizes the vegetable’s sweetness by bringing out their natural sugars. If you have a non-veggie lover in your family, try serving them grilled veggies on a skewer, and watch them fall right in line.
The best vegetables for grilling on skewers:
- Zucchini
- Onions
- Bell peppers
- Mushrooms
- Corn
- Cauliflower
- Broccoli
- Tomatoes
Here’s How I Like to Season the Vegetables
Because most vegetables have a fairly hardy texture, marinades really don’t infuse much flavor into grilled vegetables.
Due to that fact and that I like the natural, caramelized sugars in grilled vegetables to shine through, I don’t feel there’s a need to marinate vegetables before grilling. Sugary marinades also have a tendency to burn and cause flare-ups.
Instead of a marinade, simply flavor your vegetables with:
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Optional: Mix in herbs and spices, such as tarragon, oregano, marjoram, mint, basil, garlic, cumin, chili powder, allspice, Italian seasoning blend, or ginger.
If you want more flavor for the vegetables, add a sauce AFTER grilling, like:
- Drizzle with garlicky chimichurri sauce, creamy avocado salsa verde, teriyaki sauce, or balsamic glaze
- Add a dollop of homemade basil pesto or arugula pesto
Heidi’s Tip: Still want to marinade your veggies before grilling? Place the sliced vegetables in a gallon-size zippered freezer bag with one of these marinades for 1 hour up to overnight: master Asian marinade, Greek salad dressing marinade, or Vietnamese dressing marinade.
3 Steps to Prepping the Veggies for Skewering and Grilling
- Choose your skewer. I most often use metal skewers for threading veggies, but bamboo skewers will work too. If using wooden skewers, soak the skewers in water for at least 15-30 minutes so they don’t burn on the grill.
- Cut the vegetables the same size. Cut the vegetables into the same size chunks so they cook evenly. Cutting the vegetables too thin have a tendency to fall off the skewers as they cook, so keep them thick. Tender vegetables like zucchini or summer squash can be cut thicker because they take less time to cook and curving chunks of sliced onion over the rounded tops of mushrooms not only melds flavor, but maximizes skewer space too.
- Pack ‘em tight. Because the vegetables shrink as they cook, pack them together tightly. Because of my OCD tendencies, I like to keep my sequencing of the vegetables the same for each skewer, but feel free to use just one type vegetable per skewer if you’re serving the vegetables all together on a platter.
A Few Final Grilling Tips From Me to You
- Cut the vegetables the same thickness so they cook at the same rate. Slicing the veggies too thin will make them too tender and fall off the skewers.
- Give your veggies an oil down. Follow the golden rule of grilling: oil what you grill, not the grill itself. Drizzle the skewered vegetables with olive oil and spread it evenly with your fingers.
- Grill ’em up hot. Start your vegetable skewers over medium heat, about 350°F to 450°F. Close the grill lid and cook the vegetables undisturbed, rotating every 3-5 minutes until cooked through.
- Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Vegetable Skewers Recipe
Ingredients
- 1 ear corn , husk removed
- 1 zucchini
- 1 yellow summer squash
- ½ red bell pepper , seeded and cored
- ½ red onion
- 8 brown mushrooms
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.
- Cut the vegetables into ½" slices or chunks. Thread the vegetables on the skewers alternating the veggies, until you've reached the end of the skewer. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper.
- Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature.
Nutrition
Make It a Meal with One of These Grilled Mains
More BBQ Vegetable Sides
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Leslie
This one’s a Keeper!!
Glad you enjoyed Leslie!
Frank M
Excellent recipe Heidi! I used your suggestion for EVOO, Kosher salt, and fresh ground black pepper to grill and then flavored with my favorite hot sauce.
I’m glad you enjoyed Frank!
Sabrina
good kabob tips. thank you, it’s that time of year and I don’t always get these right, think it’s not evenly sizing the vegetables