These Grilled Vegetable Skewers are colorful, flavorful, and simple to prepare. Toss your vegetables in a straightforward seasoning blend and grill them to tender, charred perfection. They make a perfect summer side dish for BBQs or a satisfying meatless main that’s ready in under 30 minutes.
Level up the flavor of veggie skewers!
Skewers are one of the easiest things to grill and are excellent for feeding a crowd. They can be prepared ahead of time, which makes them ideal for backyard parties: scale the recipe to make four skewers or forty — it’s flexible.
These veggie skewers shine as a vegetarian main or as a colorful side alongside grilled meats and seafood. They pair especially well with bright, herb-forward sauces such as chimichurri. Prep takes about 15 minutes and grilling is about 12 minutes, so you’ll have a delicious dish in under 30 minutes. The recipe is naturally vegan and gluten-free.
If you don’t have every vegetable shown, don’t worry — swap in what’s available. Extra zucchini, summer squash, bell peppers, or onions all work well. The recipe is very forgiving and easy to customize to your taste.
Ingredients
Below are the main ingredients and notes to help you shop and prepare. The full ingredient list and measurements are included in the recipe card at the end of the article.
- Baby bella mushrooms (also called cremini) — you can use whole or halved mushrooms to keep them secure on the skewers.
- Bell peppers — any color works; using two different colors makes the skewers look festive.
- Yellow summer squash and zucchini — slice them to roughly the same thickness so everything cooks evenly.
- Red onion — cut into large dice to match the peppers.
- Olive oil — helps the seasonings adhere and promotes caramelization on the grill.
- Steak seasoning or a coarse seasoning blend — a mix of kosher salt, coarse black pepper, paprika, and dried garlic/onion is excellent on these vegetables. Use your favorite seasoning blend if you prefer.
Instructions
These steps will get the skewers from prep to plate. Follow the recipe card at the bottom for exact measurements.
- Preheat the grill. Heat to medium-high, aiming for about 400–450°F so the vegetables get nice char without overcooking.
- Cut the vegetables. Try to make the pieces similar in size so they cook evenly. Cut peppers and onions into roughly 1-inch pieces. Slice zucchini and squash into rounds or half-moons depending on thickness. Use whole or halved mushrooms to keep them from slipping off the skewers.
- Season the vegetables. Toss all the cut vegetables in a large bowl with olive oil and your steak or vegetable seasoning until evenly coated.
- Assemble the skewers. Thread the vegetables onto 8–12 skewers, alternating types to create color and ensure even cooking. Leave a small gap between pieces so heat can circulate.
- Grill the skewers. Place the skewers on the preheated grill and cook for about 12 minutes, turning 2–3 times so they char evenly on all sides.
- Serve hot. Serve the vegetables straight on the skewers or slide them off onto a platter and toss with a finishing drizzle of chimichurri or your favorite sauce.
What to serve with the skewers
These grilled vegetable skewers are great on their own, but a bright herb sauce like chimichurri or a squeeze of lemon will heighten the flavor. They also pair perfectly with grilled proteins and vegetarian mains such as black bean burgers, grilled salmon, bacon-wrapped shrimp, or marinated steak.
Recipe notes
- Make ahead: Assemble the skewers up to 8 hours in advance and refrigerate until ready to grill.
- Vegetable swaps: Omit anything you don’t like and replace with equal weight of another vegetable — the recipe is very flexible.
- Seasoning variations: Try Cajun or fajita-style seasoning for a different flavor profile.
- Wooden skewers: If using wood, soak them for at least 30 minutes to prevent burning. Metal skewers are a convenient alternative.
- Oven method: If you don’t have a grill, place skewers on a baking sheet and roast at 400°F for about 6–7 minutes per side, flipping once, until tender and lightly charred.
More grilled vegetable recipes
Keep the grill going with other easy vegetable recipes like grilled Brussels sprouts, cheesy grilled potatoes, elote with buffalo sauce, or a grilled Caesar salad.
Grilled Brussels Sprouts
Cheesy Grilled Potatoes
Elote with Buffalo Sauce
Grilled Caesar Salad
Grilled Vegetable Skewers
This grilled vegetable skewer recipe is colorful, full of flavor, and simple to make. It’s a great summer side or a satisfying meatless main, ready in under 30 minutes.
Ingredients
- 1 pound baby bella mushrooms, whole or halved
- 2 bell peppers, large dice
- 1 pound yellow summer squash, sliced
- 1 pound zucchini, sliced
- 1 cup red onion, large dice
- 3 tablespoons olive oil
- 2 tablespoons steak seasoning (or your favorite coarse seasoning)
Instructions
- Preheat the grill to medium-high heat (about 400–450°F).
- Cut the vegetables into similar-sized pieces so they cook evenly.
- In a large bowl, toss the vegetables with the olive oil and seasoning until well coated.
- Thread the vegetables onto 8 skewers, alternating types for color and balance.
- Grill the skewers for about 12 minutes, turning 2–3 times to get even browning and char.
- Serve directly from the skewers or remove and toss on a platter. Drizzle with chimichurri or a squeeze of lemon if desired.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Leave about 1/4 inch of space between ingredients on the skewer so heat can circulate and cook everything evenly.
- This recipe scales easily — double the ingredients for a larger crowd.
- Oven option: Roast skewers at 400°F for 6–7 minutes per side until tender and lightly charred.
Nutrition Facts (per serving)
Calories: 96 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 6 g | Fiber: 3 g | Vitamin C: 59 mg