Grilled Vegetable Skewers

Name: Grilled Vegetable Skewers
Total time: 25 min
Yield: Party
Ingredients: 2 zucchini; 2 bell peppers; 1 red onion; 12 cherry tomatoes; 3 tbsp olive oil

Grilled vegetable skewers are a colorful medley of seasonal vegetables charred over the grill until tender and smoky. A simple marinade of olive oil and herbs brings out the natural sweetness of peppers, zucchini, onion, and mushrooms. They make a vibrant, crowd-pleasing party dish that works as a side or a light main.

Vegan Gluten-Free Paleo Grill Side Party 30-Minute Healthy Vegetables

⏱ 25 min
📊 easy
🍽 Party

Ingredients

2 zucchini
2 bell peppers
1 red onion
12 cherry tomatoes
3 tbsp olive oil

Instructions

Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
Cut the bell peppers, zucchini, onion, and mushrooms into even chunks of about 3 centimeters so they cook at a similar rate.
In a bowl, whisk together olive oil, minced garlic, salt, pepper, and dried herbs, then toss the vegetables until evenly coated.

Thread the vegetables onto the skewers in a colorful pattern, leaving small gaps so the heat circulates around each piece.
Preheat the grill to medium-high, around 200C (400F), and lightly oil the grates.
Grill the skewers for about 10 to 12 minutes, turning every 3 minutes, until the vegetables are tender with charred edges.
Remove from the grill and serve warm, optionally with a squeeze of lemon to brighten the flavors.

💡 Chef's tip

Cut all the vegetables to a similar size and group quicker-cooking ones together, so dense pieces like onion do not stay raw while soft pieces like zucchini overcook.

Grouping the same vegetable on each skewer (rather than mixing) lets you pull each type at its perfect doneness, since peppers and zucchini cook far faster than onions.