Make easy, colorful, smoky grilled vegetable skewers with zucchini, squash, peppers, mushrooms, red onion, balsamic vinegar, and smoky seasonings.
Bright, smoky, and beautifully colorful, this Smoky Grilled Vegetable Skewers Recipe is an easy way to showcase fresh summer produce. Zucchini, yellow squash, portobello mushrooms, red onion, and three colors of sweet bell peppers create a vibrant combination of flavors and textures that looks impressive on any cookout table.
A simple mixture of olive oil, balsamic vinegar, garlic powder, smoked paprika, and Italian seasoning enhances the vegetables without overpowering their natural flavor. As the skewers cook, the vegetables become tender while developing lightly charred edges and a subtle smoky sweetness.
These easy grilled vegetable skewers make a versatile side dish for grilled chicken, steak, seafood, burgers, or plant-based entrees. Serve them at summer barbecues, picnics, holiday cookouts, or casual family dinners. With minimal preparation and approximately 10 minutes of grilling time, this colorful recipe makes enjoying garden-fresh vegetables deliciously simple.
Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Total Time: 30 to 32 minutes
Yield: 8 skewers
Ingredients
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
1/2 teaspoon kosher salt
1/2 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
Directions
Step 1: Preheat the Grill
Preheat an outdoor grill or grill pan to medium-high heat. Clean the grill grates and lightly oil them if needed to help prevent the vegetables from sticking.
Step 2: Prepare the Vegetables
Wash and dry the yellow squash, zucchini, mushrooms, red onion, and bell peppers. Cut the vegetables into large, evenly sized pieces so they cook at approximately the same rate.
If you are using wooden skewers, soak them in water for at least 30 minutes before assembling the vegetable skewers. Metal skewers can be used immediately.
Step 3: Season the Vegetables
Place the yellow squash, zucchini, portobello mushrooms, red onion, and bell peppers in a large mixing bowl.
Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle them with the garlic powder, smoked paprika, Italian seasoning, kosher salt, and black pepper.
Toss the vegetables gently until every piece is evenly coated with the oil, vinegar, and seasonings.
Step 4: Assemble the Skewers
Thread the seasoned vegetables onto the prepared skewers, alternating the different colors and varieties to create an attractive presentation.
Leave a small amount of space between the pieces. Avoid packing the vegetables too tightly because a little space allows the heat to circulate and helps the edges cook and char more evenly.
Divide the vegetables among the eight skewers, distributing the mushrooms, squash, onion, and bell peppers as evenly as possible.
Step 5: Grill the Vegetable Skewers
Place the assembled vegetable skewers directly on the hot grill. Cook for 10 to 12 minutes, turning the skewers every 2 to 3 minutes so the vegetables cook evenly on all sides.
The grilled vegetable skewers are ready when the vegetables are tender and have developed lightly charred edges. Watch the smaller onion and pepper pieces closely so they do not burn.
Step 6: Garnish and Serve
Carefully transfer the grilled vegetable skewers to a serving platter. Garnish them with fresh basil leaves and chopped parsley.
Serve the skewers immediately while the vegetables are warm. Guests can enjoy the vegetables directly from the skewers or slide them onto individual plates before eating.
Notes
Cut the vegetables into similarly sized pieces to encourage even cooking. Pieces that are too small may soften or char before the larger vegetables are tender.
Portobello mushrooms absorb seasonings quickly. Toss the vegetables gently so the mushroom pieces remain intact and the oil and vinegar are distributed throughout the bowl.
For additional balsamic flavor, lightly brush the skewers with extra balsamic vinegar during the final few minutes of grilling.
A drizzle of balsamic glaze, homemade pesto, melted garlic herb butter, or chimichurri makes a flavorful finishing touch.
These colorful grilled vegetable skewers pair well with grilled chicken, steak, shrimp, salmon, burgers, or plant-based entrees. They can also be served over rice, quinoa, couscous, or another favorite grain.
For an attractive presentation, alternate contrasting vegetables when assembling the skewers. Red onion, yellow squash, green zucchini, and colorful peppers make each skewer look vibrant and inviting.
Grill temperatures can vary, so use the appearance and texture of the vegetables as the primary guides.
The vegetables should be tender enough to eat comfortably while still holding their shape.
If the vegetables begin browning too quickly, move the skewers to a slightly cooler section of the grill and continue cooking until tender.
Remove leftover vegetables from the skewers before storing them. Refrigerate the vegetables in an airtight container for up to 3 days.
Enjoy leftover grilled vegetables in salads, wraps, sandwiches, pasta dishes, grain bowls, pizzas, omelets, or scrambled eggs.
