Grilled Vegetable Skewers

Grilled Vegetable Skewers are the perfect vegetarian meal, or a delicious side dish to pair with steak, fish or chicken! These skewers are colorful, easy to make and so delicious!

Skewers are one of my favorite things to toss on the grill. They’re easy to make ahead of time and perfect for serving a crowd, or making a weeknight meal. You can make 4 skewers, 20 skewers or 100 skewers depending on how many people you’re serving!

I love serving these veggie skewers as a main course for vegetarian friends at a BBQ. I also like to serve them as a side dish with Tomato Basil Chicken Skewers or Marinated Steak Skewers. Skewer meals are just so much fun!

It takes about 15 minutes to prep these skewers and 12 minutes to grill them, making this recipe easy to make in under 30 minutes! They’re also naturally gluten free, vegan and whole30 approved. You can’t go wrong serving them on their own or drizzled with chimichurri sauce. In my mind, the saucier, the better!

Don’t have all of the vegetables you see pictured in this post? No problem! Feel free to use the ones you have on hand! Growing a ton of zucchini in your summer garden? Feel free to throw some more on the skewers! This recipe is totally versatile and totally delicious!

Ingredients you’ll need

• Baby bella mushrooms – these mushrooms are also known as crimini mushrooms, and if you’d like, you can replace them with white button mushrooms in this recipe.
• Bell peppers – I like to use one orange and one red bell pepper to mix up the colors on the skewers, but any color of bell pepper will work just fine!
• Yellow summer squash
• Zucchini
• Red onion
• Olive oil
• Steak seasoning – I always like to use homemade seasonings whenever possible, but you can also find pre-made Montreal Steak Seasoning on the spice aisle at the grocery store.

Step by step instructions

1. Cut up the veggies. You want the veggies to be as close in size and shape as possible, this will help them cook evenly. For the bell pepper and onion, I recommend cutting them into squares. For the zucchini and squash, if they’re no bigger than 2 inches around, you can simply cut them into slices. If they’re really large, I recommend cutting them in half, then slicing them. The mushrooms you see pictured above are sliced. Sometimes these can be tricky to keep on the skewers, so I’d actually recommend whole or halved mushrooms to keep them securely on the skewers.
2. Season the veggies. Add all of the sliced vegetables to a large bowl and toss with olive oil and steak seasoning.
3. Skewer the vegetables. Alternate the vegetables, skewering them onto 8-12 skewers.
4. Grill the vegetable skewers. Heat a grill over medium high heat, between 400-450°F. Place the skewers on the grill and grill for 12 minutes total, rotating the skewers 2-3 times throughout the cooking process.

The vegetables can be served on the skewers, or you can use a fork to remove the vegetables from the skewers and toss them together in a large bowl for serving.

What to serve with the skewers

These skewers are delicious on their own, or drizzled with chimichurri sauce to really level up the flavor! You can also serve them as a side dish with any of the following main dishes on the grill.

• Sweet Potato Black Bean Veggie Burgers – keep the meal vegetarian by serving the veggie skewers with veggie burgers!
• Chimichurri Grilled Salmon – stick with the chimichurri theme and serve both salmon and skewers topped with this delicious sauce!
• Grilled Bacon Wrapped Shrimp – this shrimp recipe is also grilled on a skewer. Pair it with these vegetable skewers for the ultimate “grilled skewer meal”!
• Sirloin Steak Marinade – while the sirloin marinates in THE BEST steak marinade ever, you can skewer the vegetables, then toss the entire meal on the grill!

Tips and tricks

• If using wooden skewers for this recipe, be sure to soak them in water for at least 30 minutes before skewering the vegetables and tossing them on the grill. This prevents the dry wood from catching fire on the grill. Don’t want to soak wood skewers? Use metal skewers instead.
• You can make the skewers up to 8 hours ahead of time and store them in the refrigerator until you’re ready to toss them on the grill. This is a great idea if you’re hosting a party and want to prep things to grill ahead of time!
• Feel free to swap out the steak seasoning for other seasoning blends. This is a great way to mix up the skewers and pair them with all kinds of recipes! Spice up the veggies with this Cajun Seasoning or make them into “fajita style” veggies by seasoning them with this popular Fajita Seasoning.
• Swap out the vegetables for what you have on hand. Not a fan of mushrooms? Feel free to leave them off and replace them with 1 pound of another vegetable. No summer squash around? No worries, swap it out for extra zucchini.
• Always be sure to leave 1/4 inch between ingredients on the skewers to allow the heat the circulate around the ingredients and cook evenly.
• This recipe can easily be doubled or cut in half, depending on the number of people you’re serving. To adjust the serving size, simply hover over the “servings” in the recipe card below and adjust it from 8 skewers to 4, or up to 16 to double the recipe. The ingredient amounts will automatically update to the new serving size.

How to make them in the oven

No grill? No problem! Just follow these simple instructions and learn how to make these skewers in the oven.

1. Slice the veggies, season them and skewer them, just like you would if you were grilling the skewers.
2. Preheat the oven to 400°F. Arrange the skewers on a large baking sheet with about an inch of space between each skewer. (You might need two baking sheets depending on how big the skewers are!) Place the skewers in the oven for 6-7 minutes, remove from the oven and flip the skewers, then place them back in the oven for an additional 6-7 minutes.

More grilled vegetable recipes to try

Keep the grilled veggie goodness going by trying each of these grilled vegetable recipes!

• Grilled Brussels Sprouts
• Grilled Vegetable Lo Mein
• Cheesy Grilled Potatoes
• Grilled Romaine Chopped Salad
• Grilled Stuffed Peppers

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