Grilled vegetable skewers (vegetarian)

The first time I made grilled vegetable skewers, I was trying to stretch one small package of chicken across four hungry people. So I threaded every vegetable in my fridge onto sticks and hoped nobody would notice the chicken situation.

Jump to:

• Why You Will Like This Recipe
• What You Need For Grilled Vegetable Skewers
• Grilled Vegetable Skewers
• How To Make Grilled Vegetable Skewers On The Grill
• Storage And Reheating
• My Tips And Variations For Grilled Vegetable Skewers
• Grilled Vegetable Skewers FAQ
• Recipes You May Like
• A Simple Side That Never Lasts

Alex noticed. He also ate five skewers and asked if there were more mushrooms.

That was two summers ago on our tiny Manhattan balcony, and these have been on repeat ever since. My mom used to do the same thing when I was a teenager, except she used the broiler because we didn't have a grill. Same idea. Same happy kids at the table.

Here's the thing about grilled vegetable skewers: they take 15 minutes to put together and 15 minutes to cook. Corn, zucchini, yellow squash, red pepper, red onion, and mushrooms. Olive oil, salt, pepper. That's really it.

The grill does the rest. The edges get a little charred, the corn turns sweet, and the zucchini goes soft without falling apart. Nothing complicated, nothing fussy.

We almost never eat these on their own, so I usually put something protein heavy on the grill at the same time. My easy grilled chicken dinner with marinade is what I reach for most often, mainly because both cook at the same temperature and I only have to stand outside once.

Why You Will Like This Recipe

• Ready in 30 minutes from cutting board to plate, including grill time
• Uses real ingredients you probably already have sitting in the crisper drawer
• Kids eat vegetables when they come on a stick, and I have no idea why, but I'll take it
• Sweet corn, smoky edges, and soft zucchini all in one bite
• Works as a side dish, a light dinner, or lunch the next day straight from the fridge
• Naturally vegan, gluten free, and easy to make with whatever you have on hand

What You Need For Grilled Vegetable Skewers

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes Servings: 4 | Calories: 119 per serving

• 1 ear of corn, husk removed
• 1 zucchini
• 1 yellow summer squash
• ½ red bell pepper, seeded and cored
• ½ red onion
• 8 brown mushrooms
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

A few notes from my kitchen. The corn is what makes these taste like summer, so I never skip it. Cut the ear crosswise into rounds about half an inch thick and thread right through the middle.

No yellow squash? Use two zucchini. No brown mushrooms? White button mushrooms grill just fine, they just release a bit more water.

Cherry tomatoes and chunks of red or green pepper both work well here too. I've also thrown on baby potatoes, but you have to boil them for 8 minutes first or they stay raw in the center. I learned that one the hard way in front of company.

I use metal skewers because I hate the smell of scorched wood. If you're using bamboo, soak them in water for 15 to 30 minutes before you start. Any longer is fine. Any shorter and they'll catch.

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How To Make Grilled Vegetable Skewers On The Grill

Getting The Grill And Skewers Ready

1. Scrape your grill grates clean and preheat to medium heat, somewhere between 350°F and 450°F. A clean grate is the whole trick to keeping vegetables from sticking and tearing.
2. If you're using wooden skewers, drop them in a shallow pan of water now and let them soak while you cut everything. Metal skewers need nothing.

Cutting And Threading The Vegetables

3. Cut the zucchini and squash into rounds about half an inch thick. Anything thinner turns to mush on the grill. Cut the pepper and onion into pieces roughly the same size so everything finishes at once.
4. Slice the corn into rounds and leave the mushrooms whole, stems trimmed.
5. Thread the pieces onto the skewers, switching between vegetables as you go, until you reach the end. Push the pieces close together but not squished. (Sarah likes doing this part, though her skewers always come out looking like a color pattern instead of a mix.)
6. Lay the skewers on a sheet pan. Drizzle with the olive oil and sprinkle the salt and pepper evenly over both sides. Roll them around a little so everything gets coated.

Grilling The Skewers Until Tender

7. Set the skewers on the hot grates and close the lid. Cook for 3 to 5 minutes, then turn.
8. Keep turning every 3 to 5 minutes until the vegetables are tender and lightly charred at the edges, about 15 minutes total. The corn will look almost golden and the onion edges will darken first.
9. Pull them off and serve warm or at room temperature. Honestly? They're just as good 20 minutes later, which is why I like them for company.

Storage And Reheating

Slide the vegetables off the skewers and into an airtight container. They keep in the fridge for 4 days, and I think they taste better on day two once the smoky flavor settles into the corn.

To reheat, use a hot skillet for 3 to 4 minutes. The microwave works but everything goes soft and a little watery, so I only do that when I'm in a rush.

I don't freeze these. Zucchini and squash both turn to mush after thawing, and there's no fixing it.

Cold leftovers are wonderful chopped into a grain bowl or piled onto toast with a little feta. Donald takes them to work that way and says people ask what he's eating.

My Tips And Variations For Grilled Vegetable Skewers

• Cut everything the same size. This is the one rule that matters. Big chunks stay raw while small chunks burn.
• Don't oil the vegetables until right before they hit the grill, or the salt pulls out water and things go limp.
• Want more flavor without more work? Squeeze half a lemon over the hot skewers the second they come off the grill.
• Add a teaspoon of smoked paprika or a pinch of garlic powder to the oil for a smokier, deeper taste.
• Serve them with a bowl of my homemade tzatziki sauce for dipping. My kids will eat twice as many vegetables when there's a sauce involved.
• Making these for a crowd? Thread the skewers in the morning, cover the tray, and keep them in the fridge until you're ready to grill.
• If your grill runs hot, move the skewers to the cooler side after the first turn. I do this on my little balcony grill every single time.

I usually run these alongside my juicy grilled chicken thighs so dinner comes off the grill all at once.

Grilled Vegetable Skewers FAQ

What Vegetables Are Best For Grilled Vegetable Skewers?

Firm vegetables that hold their shape. Zucchini, yellow squash, bell peppers, red onion, mushrooms, and corn rounds are the ones I use most. Cherry tomatoes and chunks of eggplant also work well. Skip anything watery or delicate, like cucumber or leafy greens, because they collapse over direct heat.

How Long Should You Grill Vegetable Skewers?

About 15 minutes over medium heat, turning every 3 to 5 minutes. You're looking for tender centers and lightly charred edges. If your grill runs hotter, check at the 10 minute mark. Vegetables go from perfect to burnt faster than chicken does.

Should You Soak Wooden Skewers Before Grilling Vegetables?

Yes, and don't skip it. Soak bamboo or wooden skewers in water for at least 15 to 30 minutes before threading. Dry wood catches fire over an open flame, and then your skewers snap while you're trying to turn them. Metal skewers need no soaking at all.

How Do You Keep Vegetables From Burning On Skewers?

Three things help. Keep your grill at medium heat instead of high, cut all the pieces to the same size, and turn the skewers every 3 to 5 minutes instead of walking away. Clean, oiled grates also stop the vegetables from sticking and tearing when you flip them.

Recipes You May Like

• Best grilled chicken kebabs because if you already have skewers out, you may as well make a full meal on sticks.
• Healthy grilled salmon foil packets for the nights you want something lighter with almost no cleanup.
• Grilled vegetarian portobello burgers when you want a meatless dinner that still feels hearty.

A Simple Side That Never Lasts

So that's it. Cut the vegetables into even pieces, thread them, oil and season them, and grill for 15 minutes while turning. Nothing tricky, nothing you have to watch too closely.

These grilled vegetable skewers are the one side dish I never have leftovers from, and after two summers of making them, that still surprises me. Simple food, real ingredients, made with love, and eaten standing up half the time.

Give them a try this week and let me know how they turn out for you. Save this one to Pinterest so you have it ready the next time you fire up the grill.