Nothing says summer quite like a platter of vibrant Grilled Vegetable Skewers fresh off the grill. Packed with colorful zucchini, yellow squash, sweet bell peppers, hearty portobello mushrooms, and red onion, these skewers are seasoned with a simple blend of olive oil, balsamic vinegar, garlic, and herbs before being grilled to smoky perfection. Every bite is tender, flavorful, and filled with the natural sweetness that only grilling can bring.
These easy Grilled Vegetable Skewers are a healthy side dish that pairs beautifully with grilled chicken, steak, seafood, burgers, or your favorite vegetarian meal. They are also an excellent addition to picnics, barbecues, holiday cookouts, and family gatherings. With minimal preparation and simple ingredients, this recipe is a delicious way to showcase fresh garden vegetables throughout the grilling season.
Prep Time
20 minutes
Cook Time
10 to 12 minutes
Total Time
30 to 32 minutes
Yield
8 skewers
2 medium yellow squash, cut into 1-inch thick half-moons
2 medium zucchini, cut into 1-inch thick half-moons
3 large portobello mushroom caps, cut into large chunks
1 large red onion, cut into 1-inch pieces
1 red bell pepper, cut into large squares
1 yellow bell pepper, cut into large squares
1 orange bell pepper, cut into large squares
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Fresh basil leaves, for garnish
Fresh parsley, chopped, for garnish
8 metal or wooden skewers, soaked in water for 30 minutes if using wooden skewers
Step 1: Preheat the Grill
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates if needed to help prevent sticking.
Step 2: Prepare the Vegetables
Wash and cut all of the vegetables into large, evenly sized pieces so they cook at the same rate. If using wooden skewers, soak them in water for at least 30 minutes before assembling the skewers.
Step 3: Season the Vegetables
In a large bowl, combine the zucchini, yellow squash, mushrooms, onion, and bell peppers. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic powder, smoked paprika, Italian seasoning, kosher salt, and black pepper. Toss gently until every piece is evenly coated.
Step 4: Assemble the Skewers
Thread the vegetables onto the skewers, alternating the colors and varieties for an attractive presentation. Leave a small amount of space between each piece so the heat can circulate evenly while grilling.
Step 5: Grill the Vegetable Skewers
Place the skewers on the hot grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes until the vegetables are tender and lightly charred on all sides.
Step 6: Garnish and Serve
Transfer the grilled vegetable skewers to a serving platter. Garnish with fresh basil leaves and chopped parsley. Serve immediately while warm.
For extra flavor, brush the skewers with additional balsamic vinegar during the final few minutes of grilling.
Finish with a drizzle of balsamic glaze, homemade pesto, garlic herb butter, or chimichurri before serving.
Cut the vegetables into similar-sized pieces to ensure even cooking.
These skewers pair wonderfully with grilled chicken, steak, shrimp, salmon, burgers, or plant-based entrées.
Leftover vegetables can be removed from the skewers and added to salads, wraps, sandwiches, pasta dishes, grain bowls, or pizzas.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
