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Nothing says summer like the smell of veggies sizzling on the grill, am I right? These grilled vegetable skewers are my go-to when I want something bright, flavorful, and fuss-free for cookouts – they’re basically edible rainbows on a stick! Every summer growing up in Ohio, my dad would fire up the charcoal grill, and my mom would hand me a knife (supervised, obviously) to chop veggies for skewers. It became our thing – chopping, threading, and sneaking bites straight off the grill before dinner. Now, whenever I make these marinated vegetable skewers with that smoky char, it takes me right back to those sticky summer evenings on the patio. And let me tell you, these aren’t just gorgeous – they’re perfect for vegan BBQs or meal planning because they keep beautifully in the fridge. Just chuck whatever veggies you’ve got into that garlicky balsamic marinade, and BAM – you’ve got a side dish that steals the show every time.
- Why You'll Love These Grilled Vegetable Skewers
- Ingredients for Perfect Grilled Vegetable Skewers
- How to Make Grilled Vegetable Skewers: Step-by-Step
- Expert Tips for the Best Veggie Kabobs
- Serving Suggestions for Grilled Vegetable Skewers
- Nutritional Information
- Common Questions About Grilled Vegetable Skewers
Why You’ll Love These Grilled Vegetable Skewers
Let me tell you why these veggie kabobs are absolute game-changers for your summer cooking:
- Quick prep, maximum flavor: From chopping to grilling, you’re looking at barely 30 minutes – perfect when you’re racing against sunset during backyard BBQs.
- Eat-the-rainbow vibes: Those red peppers, golden onions, and green zucchini aren’t just pretty – they mean you’re getting a whole spectrum of nutrients in every bite.
- Totally customizable: Got a picky eater? Swap in their favorite veggies. I’ve even used these in meal delivery boxes for friends – they hold up beautifully!
- Meal prep magic: These skewers taste fantastic cold the next day, making them perfect for weight loss programs or keto meal plans that need grab-and-go options.
Honestly, I’ve yet to meet a grill or a guest that didn’t fall for these charred, garlicky veggie sticks!
Ingredients for Perfect Grilled Vegetable Skewers
Here’s everything you’ll need to make those irresistible grilled vegetable skewers – and trust me, having everything prepped before you start threading makes all the difference. I’ve grouped them so you can just grab and go – veggies on one side, that magical garlicky marinade on the other. Oh, and don’t stress if you’re missing something – I’ll give you my favorite swaps too!
The Veggies (All 1-inch pieces!)
- 2 bell peppers (I use one red and one yellow for that rainbow effect – but any color works)
- 1 zucchini (about medium-sized – and yes, you can use eggplant instead if that’s what’s in your fridge)
- 1 red onion (those purply layers look gorgeous when grilled)
- 8 oz mushrooms (baby bellas are my go-to, but buttons work great too – just leave ’em whole if they’re small)
The “Secret Sauce” Marinade
- 1/4 cup olive oil (not extra virgin – save that fancy stuff for salads!)
- 2 tbsp balsamic vinegar (the cheap stuff is fine here – no need to break out the aged bottle)
- 1 tsp garlic powder (trust me, it sticks to the veggies better than fresh here)
- 1 tsp dried oregano (rub it between your palms first to wake up the flavor)
- 1/2 tsp salt (I use kosher – if you’re using table salt, maybe start with 1/4 tsp)
- 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
Pro tip: The marinade’s great as-is, but sometimes I cheat—if I’m using these for meal planning, I’ll double it and save half for drizzling later. Game changer!
How to Make Grilled Vegetable Skewers: Step-by-Step
Alright, let’s get these rainbow skewers from prep to plate—it’s easier than you think! Just follow these simple steps, and you’ll have smoky, caramelized veggie heaven in no time. Pro tip: start soaking those wooden skewers in water while you chop—trust me, nobody wants a flaming kabob situation!
Prepping the Vegetables
Grab your sharpest knife (safety first!) and cut everything into 1-inch chunks—uniform pieces mean even cooking. I like to keep the skins on the zucchini for color, and peeling the onion? No way! Those purple layers turn gorgeous when grilled. Arrange your chopped veggies by color—it makes threading way faster, plus who can resist that rainbow?!
Grilling Time and Temperature
Fire up your grill to medium heat (around 375°F)—too hot, and those veggies will char before cooking through. Lay the skewers down and resist the urge to poke at them! Let them get those beautiful grill marks (that’s where the flavor lives), then give ’em a quarter turn every 3 minutes. In 10-12 minutes, they’ll be tender-crisp with just the right amount of smokiness. Oh, and that sizzle? Music to my ears.
Now, the hardest part: letting them cool for a hot second before you devour them. But hey, no judgment if you sneak a pepper straight off the grill—I always do!
Expert Tips for the Best Veggie Kabobs
Oh, I’ve learned a few tricks over the years that take these grilled vegetable skewers from “pretty good” to “can’t-stop-eating-them” status! First up – skewer strategy. Always thread the denser veggies like mushrooms and onions first—they take longer to cook than, say, zucchini or peppers. And here’s my sneaky move: save that leftover marinade in a little bowl and baste the skewers halfway through grilling. That extra layer of garlicky goodness? Chef’s kiss!
Now, if you really want to get fancy (or if you’re using a sous-vide precision cooker for meal prep), you can par-cook carrots or potatoes first—just slide them onto the skewers with the quicker-cooking veggies before grilling. Boom – everything finishes at the same time!
And listen – if your veggies start charring too fast? Just scoot them to a cooler part of the grill. No grill pan? No problem! A screaming hot cast-iron skillet works in a pinch. See? All simple stuff, but it makes ALL the difference.
Serving Suggestions for Grilled Vegetable Skewers
Okay, here’s where these grilled vegetable skewers really shine – they play nice with everything! For a light but filling meal, I love pairing them with fluffy quinoa (great for weight loss programs) or couscous – just drizzle that extra marinade over the grains. At BBQs, they’re the perfect vegan side next to grilled tofu or meat alternatives. And dipping sauces? My family goes wild for a quick garlic aioli or even store-bought tzatziki. Seriously – watch those skewers disappear!
Nutritional Information
Just a quick heads-up – these numbers can change depending on your veggie choices or how much marinade you use! But on average, each gorgeous grilled vegetable skewer comes in around 120 calories with 8g of healthy fats from that olive oil marinade. The low carb count (only 10g per skewer!) makes these a great fit for keto meal plans too. Pro tip: The fiber will keep you full, and those rainbow veggies mean you’re loading up on vitamins without even trying. Now THAT’S what I call guilt-free grilling!
Common Questions About Grilled Vegetable Skewers
I get asked about these grilled vegetable skewers all the time—here are the questions that pop up most at my BBQs!
Can I use metal skewers instead of wooden ones?
Absolutely! Metal skewers are actually my secret weapon—no soaking needed, they conduct heat beautifully, and they last forever. Just a heads-up: they get HOT, so grab some grill mitts when flipping those marinated vegetable skewers. I like the flat ones best—those round veggies don’t spin around when you turn them!
What’s the best way to store leftover veggie kabobs?
Slide those grilled veggies off the skewers and into an airtight container—they’ll keep for 3 days in the fridge. Pro tip: tuck a paper towel in the container to soak up excess moisture—nobody likes soggy peppers! They’re amazing cold in salads or reheated in a pan for meal planning. Oh, and you can freeze them too—just expect a softer texture when thawed.
Which vegetables work best for summer grill veggies?
My golden rule? Mix quick-cookers (zucchini, tomatoes) with sturdy ones (onions, peppers). For rainbow veggie skewers that wow, try adding: purple eggplant wedges, yellow summer squash, or even pineapple chunks for a sweet twist! Avoid watery veggies like cucumber—they turn mushy fast. And mushrooms? Always crowd-pleasers—they soak up that garlicky marinade like little flavor sponges!
Grilled Vegetable Skewers
Colorful veggie kabobs with a simple marinade, perfect for summer grilling.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 bell peppers (red and yellow)
- 1 zucchini
- 1 red onion
- 8 oz mushrooms
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cut vegetables into 1-inch pieces.
- Whisk olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper in a bowl.
- Toss vegetables in the marinade and let sit for 15 minutes.
- Thread vegetables onto skewers.
- Grill on medium heat for 10-12 minutes, turning occasionally.
Notes
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Use any vegetables you like, such as cherry tomatoes or eggplant.
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg