Grilled Vegetable Skewers Recipe
Tender chunks of colorful vegetables, lightly charred and infused with aromatic herbs, creating a smoky-sweet medley that's both satisfying and vibrant.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 medium zucchini, cut into 2.5cm chunks</li><li class="ingredients-single-item">1 medium yellow squash, cut into 2.5cm chunks</li><li class="ingredients-single-item">1 red bell pepper, cut into 2.5cm pieces</li><li class="ingredients-single-item">1 yellow bell pepper, cut into 2.5cm pieces</li><li class="ingredients-single-item">250g button mushrooms, stems trimmed</li><li class="ingredients-single-item">1 red onion, cut into 2.5cm chunks</li><li class="ingredients-single-item">12 cherry tomatoes</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp red pepper flakes (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Metal or wooden skewers (if wooden, soak in water for 30 minutes before using)</li><li class="equipment-single-item">Grill or grill pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Aluminum foil</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. This step is crucial for wooden skewers as they can easily catch fire on the grill without proper soaking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the olive oil, minced garlic, lemon juice, balsamic vinegar, rosemary, thyme, oregano, salt, pepper, and red pepper flakes (if using). This marinade will not only flavor the vegetables but also help protect them from drying out during grilling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add all the prepared vegetables to the bowl and gently toss to coat evenly in the marinade. Allow the vegetables to marinate for 15-30 minutes, tossing occasionally to ensure even distribution of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your grill to medium-high heat (around 200-220°C). While the grill is heating, thread the marinated vegetables onto skewers, alternating colors and textures for visual appeal. Leave a small gap between each piece to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Clean and oil your grill grates well to prevent sticking. This is particularly important for delicate vegetables that can tear when turning if they stick to the grates.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the vegetable skewers on the preheated grill and cook for 8-10 minutes, turning every 2-3 minutes to ensure even charring on all sides. You're looking for nice grill marks and slight tenderness, but vegetables should still maintain some firmness (not become mushy).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If some vegetables are cooking faster than others, move those skewers to a cooler part of the grill. Cherry tomatoes will cook particularly quickly, so position them at the ends of skewers where you can better control their exposure to heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the vegetables have beautiful grill marks and have softened slightly while still maintaining their shape, remove them from the grill and place on a serving platter. The vegetables should be tender when pierced with a fork but still have a pleasant bite to them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If you reserved any marinade (that hasn't touched raw vegetables), you can brush it over the grilled skewers for an extra flavor boost. Alternatively, drizzle with a little fresh olive oil, sprinkle with additional fresh herbs, and serve immediately while hot.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best way to prevent vegetables from sticking to the grill?
Clean your grill thoroughly before cooking, then oil the grates well using a cloth or paper towel dipped in vegetable oil. Ensure your vegetables are lightly coated with oil in the marinade, and don't flip them too early - they'll release naturally when properly charred.
Can I cook vegetable kebabs in the oven instead of on a grill?
Yes! Bake vegetable kebabs at 220°C for 15-20 minutes, turning halfway through. For a similar charred effect, finish under the broiler for 2-3 minutes. Line your baking tray with foil for easy cleanup, and place skewers on a rack for even heat circulation.
Which vegetables hold up best on the grill?
Vegetables with firmer textures like bell peppers, onions, mushrooms, courgettes, aubergine, and cherry tomatoes (kept whole) perform exceptionally well on the grill. Avoid soft vegetables like leafy greens or thinly sliced cucumbers which can quickly become mushy and fall apart.
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