Vegetable Skewers are a juicy, smoky summer favorite, bursting with vibrant flavors. Made with fresh, seasonal veggies and a simple Mediterranean-style marinade, they’re grilled to perfection—just like your chicken kabobs. Serve them alongside roasted meats, seafood, salads, rice dishes, or dips for a satisfying lunch or dinner.
What You’ll Find On This Page
These skewers are quick and easy to make in under 30 minutes. Plus, you can choose your favorite vegetables and tweak the marinade to your taste. Using fresh veggies and a touch of oil, they’re a healthy, nutritious addition to any meal.
In this post, I’ll show you how to make the perfect grilled vegetable skewers using a stovetop grill pan. If you’re into outdoor grilling, don’t worry—I’ve added tips for that too. Whether it’s a casual lunch, dinner, BBQ, or a summer get-together, this recipe is sure to be a hit!
Ingredients and Substitutions Overview
The ingredients for these vegetable skewers are easy to find, using simple pantry staples and fresh veggies. Here’s what you’ll need:
Ingredients for Marinade
- Olive Oil: This is the base for the marinade, adding a fruity and robust flavor. I usually use extra virgin olive oil, but you can opt for light olive oil if you prefer a milder taste.
- Dried Oregano: It brings an earthy, slightly peppery flavor with a Mediterranean touch. For extra depth, feel free to add dried thyme, basil, or rosemary.
- Chili Flakes and Black Pepper: These add a bit of heat to the marinade. For a smoky flavor with some spice, try adding a sprinkle of paprika for extra depth.
Ingredients for Skewers
- Squash: I used both zucchini and yellow squash in this recipe. Their tender texture and mild flavor pair perfectly with the other veggies on the skewers.
- Bell Peppers: Sweet and mild, bell peppers add a nice crunch and vibrant color. I chose red and orange for this recipe, but feel free to use your favorite colors.
- Onion: I went with red onions for their color and mild flavor. If you prefer a sweeter, caramelized taste, yellow onions are a great alternative.
- Mushrooms: Brown baby Bella mushrooms bring a rich, earthy flavor to the dish. If you prefer a meatier texture, portobello mushrooms work just as well.
- Pineapple: It adds a sweet, tangy kick to the skewers. I used canned, precut pineapple, but fresh works too. If you go with fresh, check out my pineapple juice recipe for cutting tips. Just be sure to drain and pat dry the canned pineapple before using it.
How to Grill Vegetable Skewers at Home?
Let’s get started on making these healthy and delicious vegetable skewers. I’ll guide you through preparing the marinade, chopping the veggies, threading them onto skewers, and grilling them to perfection on a stovetop grill. Each step comes with photos and a helpful video to make the process easy to follow.
Explore More Delicious Skewers Recipes:
Grilled Vegetable Skewers
Enjoy smoky, charred vegetable skewers made right on the stovetop. Grilled with a simple Mediterranean-style marinade, these vibrant veggies are perfect for lunch or dinner. Pair them with your favorite roasted meats, seafood, rice, or salads for a satisfying meal.
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Ingredients
For the Marinade
- 3 tbsp Olive Oil
- ½ tsp Dried Oregano
- ½ tsp Black Pepper Powder
- ½ tsp Chili Flakes
- Salt, to taste
For the Skewers
- 2 Zucchini
- 2 Yellow Squash
- 1 Red Onion
- 2 Bell Peppers, any color
- 8 oz Whole Baby Bella Mushrooms
- 1 cup Pineapple, drain the juice if using canned fruit
- Oil, to drizzle for grilling
Instructions
Making the Marinade
- In a bowl, add all the ingredients listed under the marinade section. Use a spoon or whisk to combine everything well. Set aside the marinade to brush over the skewers while grilling.
Preparing the Veggies
- Start by thoroughly washing your veggies and patting them dry to remove any dust or debris. Next, trim the ends and chop the zucchini and yellow squash into even-sized pieces. You can choose different shapes based on your preference—I went with circles for the zucchini and half-moon shapes for the yellow squash. Transfer the veggies into a large bowl.
- Then, choose your favorite color of bell peppers and trim their hard stalks. Slice them in half and remove the core inside. Finally, chop the bell peppers into even, bite-sized pieces. Add them to the bowl.
- Peel the outer layer of the onion and trim off the ends. Slice the onion in half, then dice each half into even cubes. Make sure to separate the layers of the cubes, as shown in the picture. This will make it easier to thread them onto the skewers for grilling.
- Next, halve your mushrooms and add them to the bowl as well. While I've chosen to halve them here, you can also leave them whole if you prefer; they hold up well on the grill.
- For the pineapple, you can either cut fresh pineapple from scratch or use canned, pre-cut cubes. I used canned pineapple here, so I drained the juice, thoroughly patted the fruit dry, and added them to the veggie bowl. If you're cutting fresh pineapple, feel free to check out my Pineapple juice recipe for tips on how to cut it perfectly.
- Now, start threading the veggies onto a wooden or metal skewer. Thread the veggies onto the skewer, giving each variety a chance to stand out, and leave some space between each piece. This spacing allows air to circulate while grilling, making sure that the veggies cook evenly.
Grilling Vegetable Skewers
- Preheat your grill pan over medium heat and drizzle a little oil. Use a brush to evenly coat the pan; this helps prevent the veggies from sticking. Place the vegetable skewers in the pan, making sure not to overcrowd them. Overcrowding can cause the veggies to steam instead of grill. If you're grilling outdoors, check the tips section for the outdoor grilling method.
- Generously brush the skewers with the marinade we prepared earlier. Let them cook for about 3-5 minutes on one side.
- After the initial cooking time, carefully flip the skewers and brush them with more marinade. Grill for another 3-5 minutes on the other side. You can rotate the skewers to ensure even browning. Keep an eye on them to make sure they’re tender with nice brown edges, but not burned. If they start browning too quickly, move the skewers to a cooler spot or lower the heat.
- Once you’ve achieved those perfect grill marks and the veggies are browned at the edges, remove the skewers from the pan. They’re ready to be enjoyed!
Serving
- Serve these beautifully grilled vegetable skewers with your favorite meats, seafood, or rice dishes. For more ideas, check out the serving suggestions section below.
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Chef's Notes and Tips
Here are some basic tips to make perfect vegetable skewers every time:
Preparation Tips:
- Choose the Right Veggies: Start by picking sturdy veggies, like the ones in this recipe, since they hold up well on the grill without getting soggy or watery.
- Cut Evenly: Make sure to cut your vegetables into uniform pieces. You can get creative with shapes, but keeping the thickness consistent helps them cook evenly, preventing some from being over or undercooked.
- Soak Your Skewers: If you're using wooden skewers, like I did here, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Use Two Skewers for Stability: To prevent the veggies from spinning when turning them, consider using two skewers for each set. This keeps them stable, making grilling and flipping easier.
- Skewering Safely: When threading the veggies, hold the skewer by the non-pointed end to protect your fingers from the sharp tip and avoid accidental injuries.
- Customize Your Skewers: While I’ve chosen my favorite veggies, feel free to customize them based on your preferences or what's in season. Great alternatives include corn, Brussels sprouts, or cherry tomatoes for a fun twist.
- Make Ahead for Convenience: You can prep the skewers in advance by chopping the veggies and threading them onto the skewers ahead of time. Just store them in the fridge until you're ready to grill. This makes cooking easier if you're hosting or need to prep meals in advance.
Cooking Tips:
- Brush with Marinade While Grilling: Unlike other skewers, we don’t marinate the veggies beforehand since it can make them soggy. Instead, baste the skewers with marinade while they’re on the grill. This way, you’ll get great flavor without losing the perfect texture.
- Keeping Skewers Warm: If you're grilling multiple batches, keep the already grilled skewers warm by placing them on a heatproof plate or baking dish and covering loosely with aluminum foil. You can also keep them in a 200°F oven to maintain warmth without overcooking.
- Outdoor Grilling: For outdoor grilling, preheat the grill to medium heat. Once hot, place the skewers on the grill and cook for 3-5 minutes per side, until the veggies are crisp with charred edges.
- Use a Grill Basket: If you’re working with smaller veggies, a grill basket helps prevent them from falling through the grates, making grilling much easier, especially outdoors.
Nutrition Info
Serving: 1serving | Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 12mg | Potassium: 485mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1569IU | Vitamin C: 88mg | Calcium: 31mg | Iron: 1mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Vegetable skewers are a healthy, flavorful side dish that pairs well with many meals. Here are some of my favorite combinations that I suggest you try.
- Roasted or Baked Meats: I love serving veggie skewers with roasted or baked meats like chicken breasts, thighs, drumsticks, or quarters. It’s a hearty and satisfying combo!
- Seafood: Skewers also pair well with pan-fried, grilled, baked salmon, or tilapia. The fresh veggies complement these dishes beautifully.
- Rice Dishes: For a more filling meal, serve the skewers with rice dishes like pilaf, yellow rice, saffron, jasmine, basmati, wild, or black rice. Each type adds its own unique flavor and texture.
- Grains: If you prefer something lighter than rice, grains like farro, barley, couscous, or quinoa are perfect options. They’re nutritious and add a hearty touch.
- Wraps: You can also wrap the grilled veggies in pita or flatbread with hummus or tahini for a quick Mediterranean-style meal.
- Salads: For a refreshing option, pair the skewers with simple green salads or heartier options like pasta or quinoa salad.
- Dips and Sauces: To add extra flavor, serve the skewers with Tzatziki, garlic aioli, ranch dressing, pesto, or chimichurri. These dips bring a vibrant touch to the meal.
- Tacos or Burritos: Turn the skewers into a filling for vegetarian tacos or burritos. Add some salsa, guacamole, and a sprinkle of cheese for a fun twist.
Storage Suggestions
For the best flavor, I recommend serving these vegetable skewers fresh off the grill. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, simply warm them on a stovetop grill or in the microwave until heated through.
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