Grilled Vegetable Skewers
Zucchini, red pepper, red onion, mushrooms and cherry tomatoes marinated in olive oil, balsamic vinegar and oregano and grilled on skewers. Four servings in 32 minutes.
Zucchini, red pepper, red onion, mushrooms and cherry tomatoes on a stick: a meal of colour that needs only a marinade and a hot grill. Balsamic vinegar and olive oil do the seasoning, and the char does the rest. Charring is flavour.
Group the vegetables on the skewer by type, or at least by cooking time, since mushrooms and zucchini cook faster than onion. Leave a little space between pieces so the heat reaches every side. Size matters here. Cut everything to a similar size, around 3 cm, and thread the cut side of the pepper outward so it chars. Turn the skewers every 3 minutes.
Marinate for only 10 minutes; the vinegar softens the vegetables if they sit for long. Serve with rice, with grilled chicken or fish, or slide the vegetables off the skewers into a salad. Soak wooden skewers first. Otherwise they burn. Leftover vegetables are good in wraps.
Questions About Grilled Vegetable Skewers
How long does Grilled Vegetable Skewers take to make?
About 32 minutes in total — 20 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Grilled Vegetable Skewers?
Use two parallel skewers for onion wedges so they do not spin when you turn them. If the vegetables start to blacken before they soften, move the skewers to a cooler part of the grill. Brush any leftover marinade over the skewers in the first few minutes of grilling only.
What should I serve with Grilled Vegetable Skewers?
Grilled chicken; Grilled fish; Steamed rice.
How should Grilled Vegetable Skewers be stored?
Keeps in the fridge for up to 3 days. Eat cold in salads or reheat gently.
Is Grilled Vegetable Skewers suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Grilled Vegetable Skewers?
About 127 kcal per serving, with 3 g protein, 13 g carbohydrate and 7 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Grilled Vegetable Skewers
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Whisk the oil, balsamic vinegar, garlic, oregano, salt and pepper in a large bowl. Add the vegetables and toss to coat. Leave for 10 minutes. If you are using wooden skewers, soak them in water meanwhile.
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Thread the vegetables onto 8 skewers, grouping similar vegetables so they cook at the same rate.
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Heat a grill or grill pan to medium-high. Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until tender and charred in places.
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Serve hot.
Tips That Matter
- Use two parallel skewers for onion wedges so they do not spin when you turn them.
- If the vegetables start to blacken before they soften, move the skewers to a cooler part of the grill.
- Brush any leftover marinade over the skewers in the first few minutes of grilling only.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pairs Well With
Grilled chicken · Grilled fish · Steamed rice
Storage
Keeps in the fridge for up to 3 days. Eat cold in salads or reheat gently.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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