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.
Course Side Dish
Cuisine American
Keyword vegetable skewer
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 119kcal
Ingredients
1earcorn, husk removed
1zucchini
1yellow summer squash
½red bell pepper, seeded and cored
½red onion
8brown mushrooms
2tablespoonsextra virgin olive oil
1teaspoonkosher salt
½teaspoon 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.