Grilled Vegetable Skewers Recipe

Bright, colorful, and absolutely bursting with flavor, Grilled Vegetable Skewers are the best way to let fresh produce shine at your next barbecue or weeknight dinner. A rainbow of mushrooms, peppers, squash, zucchini, and red onion gets a smoky char on the grill, all while staying delightfully juicy thanks to a generous drizzle of olive oil and a peppery sprinkle of steak seasoning. Whether you’re tossing them on the grill for a crowd or whipping together a light veggie-packed meal for yourself, Grilled Vegetable Skewers are as versatile as they are irresistible.

Ingredients You’ll Need

What I love about the ingredients in Grilled Vegetable Skewers is just how flavorful and fuss-free they are. Each veggie brings its own texture and sweetness, while a touch of seasoning is all you need to turn everything into something magical on the grill.

• Baby bella mushrooms: Their meaty texture soaks up smoky grill flavor and holds up wonderfully without falling apart.
• Bell peppers (any color): Large-diced peppers add bright color and a natural sweetness that caramelizes beautifully on the grill grates.
• Yellow summer squash: Sliced rounds cook quickly and add a sunny pop of color and mild, buttery flavor.
• Zucchini: Perfect to add green vibrance and a tender bite that pairs well with everything else on the skewer.
• Red onion: Large chunks soften and char, bringing savory depth and a little bit of sweetness to the mix.
• Olive oil: Helps the vegetables get that signature grill-marked exterior while keeping them juicy inside.
• Steak seasoning: Don’t skip this—its blend of herbs, garlic, and just enough salt gives these skewers next-level flavor without much fuss.

How to Make Grilled Vegetable Skewers

Step 1: Preheat the Grill

Fire up your grill to medium-high heat, ideally between 400 and 450 degrees Fahrenheit. Giving your grill enough time to preheat ensures you’ll get those gorgeous char marks and that delicious smoky flavor that Grilled Vegetable Skewers are all about.

Step 2: Chop Your Vegetables

Grab your mushrooms, bell peppers, squash, zucchini, and red onion. Slice or dice them into pieces as close in size and shape as possible. Uniformity is your friend here—it helps all the veggies cook evenly so nothing overcooks or gets left behind.

Step 3: Season Generously

Toss all of your prepped vegetables into a large bowl. Drizzle with the olive oil, then sprinkle on your steak seasoning. Now roll up your sleeves and get in there with a big spoon (or better yet, your hands!) so every piece of veggie is fully coated.

Step 4: Skewer the Vegetables

Alternately thread the seasoned veggies onto 8 skewers, mixing and matching for beautiful color variety on each one. If you’re using wooden skewers, make sure you’ve soaked them in water for at least 30 minutes beforehand—this tiny step keeps them from burning on the grill.

Step 5: Grill to Perfection

Place your loaded skewers directly on the preheated grill. Grill for about 12 minutes, turning the skewers two or three times to ensure even cooking and charring on all sides. The vegetables should look slightly caramelized and tender but still hold their shape.

Step 6: Serve and Enjoy

Take your Grilled Vegetable Skewers off the heat and decide: serve them right on the sticks for a fun presentation, or use a fork to slide all the veggies into a bowl for easy sharing. Either way, enjoy immediately for the best flavor and texture.

How to Serve Grilled Vegetable Skewers

Garnishes

Add a sprinkle of fresh herbs like parsley, basil, or a few crumbles of tangy feta if you aren’t vegan. A squeeze of fresh lemon or a drizzle of balsamic glaze right before serving gives the skewers a zesty finish and heightens all those roasted flavors.

Side Dishes

Pair Grilled Vegetable Skewers with fluffy rice, quinoa, or a crisp green salad to make them a meal, or serve them alongside grilled proteins like chicken or tofu for a heartier spread. Warm, pillowy pita bread is also a perfect match, ready to soak up any leftover juices.

Creative Ways to Present

Lay the skewers over a wooden board for a rustic look, or de-skewer the veggies and toss them in a large serving bowl with extra olive oil and seasonings. For parties, serve mini-skewers as appetizers—kids and adults adore picking them up right off the platter!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Vegetable Skewers are a meal prep superstar. Just store them in an airtight container in the refrigerator for up to four days. They’re just as tasty cold in salads or wraps the next day.

Freezing

While you can freeze grilled veggies, the texture may change and become a bit softer once thawed. If you do freeze them, let the skewers cool completely first, then remove the veggies from the sticks and freeze in a single layer before transferring to a bag or container.

Reheating

To reheat, pop the veggies (removed from skewers) into a skillet over medium heat or warm them on a baking sheet in a 350-degree oven until heated through. A quick blast in the microwave works too, though the veggies will get softer.

FAQs

Can I use different vegetables for Grilled Vegetable Skewers?

Absolutely! Grilled Vegetable Skewers are endlessly flexible. Try adding cherry tomatoes, eggplant, or even chunks of sweet potato (parboil first) to switch things up.

Do I need to peel the squash or zucchini?

No need to peel—you want to keep the skins on for color, texture, and an extra nutritional boost. They also help the slices hold their shape on the grill.

What steak seasoning do you recommend?

Any good-quality steak seasoning will work beautifully. Look for a blend with salt, garlic, black pepper, and herbs, or make your own for total control over the flavors.

How do I prevent the vegetables from sliding off the skewers?

Make sure you cut your veggies into chunky pieces (not too thin!), and don’t overload the skewers. Leaving a little space between each piece also helps everything stay put and cook evenly.

Can I cook Grilled Vegetable Skewers in the oven if I don’t have a grill?

Yes! Simply arrange the skewers on a baking sheet and roast at 400 degrees Fahrenheit, turning them halfway through. You’ll miss a bit of smoky char, but they’ll still be tender and full of flavor.

Final Thoughts

Once you try these Grilled Vegetable Skewers, you’ll want to make them on repeat all summer long (and honestly, year-round). Whether you’re grilling for a party or tossing together a nourishing meal, this is one recipe you’ll always be glad you made. Give them a try and let the colors, aromas, and flavors bring some extra joy to your table!

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