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Grilled vegetable skewers on a white plate set on a white table.

Grilled Vegetable Skewers

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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.
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 115
Author Sangeetha Vel

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
US Customary - Metric

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.
    A bowl filled with ingredients for a Mediterranean-style marinade, showcasing fresh herbs, spices, and liquids.

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.
    A wooden cutting board with chopped yellow squash, accompanied by a bowl of chopped zucchini on the side.
  • 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.
    A wooden board displaying diced red bell peppers, ready for grilling.
  • 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.
    A wooden board with diced onion, showing the layers separated for easy threading onto skewers.
  • 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.
    A wooden board featuring halved mushrooms, prepared for skewering.
  • 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.
    A bowl filled with an assortment of chopped vegetables, all ready for threading onto skewers.
  • 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.
    A wooden skewer threaded with colorful, chopped veggies.

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.
    A grill pan with vegetable skewers placed on it, ready to be cooked.
  • Generously brush the skewers with the marinade we prepared earlier. Let them cook for about 3-5 minutes on one side.
    A grill pan with vegetable skewers that have been brushed with marinade.
  • 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.
    A grill pan filled with nicely grilled vegetable skewers, showing char marks and vibrant colors.
  • 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!
    A close-up image highlighting the texture of grilled vegetable skewers, showing their smoky appearance.

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.
    Vegetable skewers served on a white plate, presenting a colorful and appetizing meal.

Notes

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

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

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