When warmer weather hits, I start craving the smoky, charred flavors of the grill. There’s just something about that char that enhances the natural sweetness of fresh vegetables. These grilled veggie skewers packed with a rainbow of produce are my new summer obsession. The balsamic herb marinade makes them irresistible.
I love how grilling coaxes out rich notes while adding texture. Take zucchini and squash – quick cooking over a hot grill deepens the flavors and adds delicious charred bits without turning mushy. Meaty mushrooms and peppers caramelize, while red onion and cherry tomato skins blister. Thread them all onto skewers for easy handling.
The joy is in the prep – I scatter produce across my kitchen counter and get to slicing and chopping. Red and yellow bell peppers, zucchini, yellow squash, onion, tomatoes and mushrooms make these skewers highly colorful. You can switch up the veggies based on preference too. I like to mix textures – some crunchy, some soft when cooked.
Don’t forget to soak wooden skewers beforehand so they don’t burn on the grill. The marinade clings nicely to metal skewers as well. I have both kinds – metal skewers for weeknight dinners since they’re quick, while I tend to use wooden skewers more for entertaining or a leisurely weekend barbecue.
No Grilled Vegetable Skewer Is Complete Without the Marinade
The balsamic herb marinade is truly what takes these grilled veggies over the top. Whisking up a quick marinade is one of the easiest ways to pump up flavor fast. I use olive oil as the base along with balsamic vinegar, Dijon mustard, honey, smoked paprika, garlic powder, salt and pepper.
The mustard, paprika and garlic add a wonderful vibrancy, the honey lends subtle sweetness to balance the acidity of the vinegar, and the oil soaks into the vegetable pores to make them juicy and tender. I prefer thick, syrupy balsamic for the best flavor.
Be sure your vegetables get nicely coated in the marinade before skewering. I place all the prepped veggies into a large bowl, pour the marinade overtop, and toss gently yet thoroughly to evenly coat each piece. This not only guarantees tons of flavor, but creates a gorgeous glazed effect when grilled over the flames.
For best results, let the vegetables marinate for 30 minutes up to 2 hours. Sometimes I’ll prep my skewers the night before a cookout so the flavors have time to really develop. The longer time also enables more moisture to draw out of the veggies, concentrating their flavors. Just store covered in the fridge until ready to grill.
How to Grill Vegetable Skewers to Perfection
The actual grilling time is fast once you have everything prepped and marinated. I preheat my grill to medium high heat while I assemble the skewers. Maintaining a hot enough temperature is key for getting that char without overcooking the vegetables.
I thread my veggies onto the skewers in an alternating pattern both for visual appeal and to make sure ingredients cook at relatively the same pace. Mushrooms need the most time while cherry tomatoes and peppers cook quickest.
Packing the vegetables fairly tightly onto the skewers also minimizes them spinning as you flip. I try to organize ingredients of similar size onto the same skewer as well. This helps ensure even cooking.
When my grill reaches the target temp, I place my packed veggie skewers perpendicular to the grates. This prevents small pieces from dropping through. I let them sear untouched for 2-3 minutes so browning can start to develop. Gorgeous grill marks!
After a few minutes, I give them a flip with tongs and continue cooking about 8-10 more minutes total, turning occasionally. The vegetables will soften and char in spots as they render moisture. I don’t fuss too much with moving them around constantly. Letting them sit gives that coveted caramelization.
I check doneness after 10-12 minutes total by piercing larger items like squash and peppers with a fork or knife tip. When veggies meet the slightest resistance they’re ready. If skewers start to blacken or burn in spots but the interior veggies still seem crunchy, I simply move them to a cooler part of the grill to finish cooking through without scorching.
Serving Suggestions for Grilled Vegetable Skewers
There are so many possibilities when it comes to serving these summery grilled veggie skewers. They pair nicely as a side to meat or seafoo. I love them alongside jerk chicken or Cajun shrimp. The charred flavors and touch of sweetness also complement richly sauced ribs or marinated flank steak.
For a simple yet satisfying light meal, I’ll serve skewers with brown rice tossed with lime juice and cilantro, adding an arugula or spinach salad on the side. The fresh greens balance the richer charred notes.
The skewers make a stellar party appetizer or potluck contribution too. They have a beautiful presentation lined up on a platter, especially when sprinkled with extra chopped herbs. I always offer a lemony aioli dipping sauce on the side for a tangy creaminess.
For easy entertaining, prepare skewers in advance then quickly reheat on the grill or under the broiler right before guests arrive. Top with a spritz of lemon and sprinkle of parsley for a pop of color.
No matter how you serve them, these grilled vegetable skewers always elicit rave reviews! The symphony of flavors and textures with the sweet and smoky marinade keeps everyone going back for more. They’re the perfect way to showcase summer’s bounty of gorgeous produce.
Get Creative with Grilled Vegetable Skewers
Part of the fun with veggie skewers is experimenting with different ingredients and flavors. While I love the combination above, you can customize based on preferences, seasonality and what you have on hand.
Try swapping out the veggies for asparagus, Brussels sprouts, cauliflower, broccoli, sweet potato or winter squash. Just adjust cooking times as needed. For extra plant-based protein, alternate cubes of pressed tofu or tempeh.
Switch up the marinade to complement whatever produce you select. Curry powder, ras el hanout and chile paste all add exciting flavors. Coconut milk makes a rich marinade base too.
Once you master the basics, craft skewers to match a theme. Italian – use zucchini, eggplant, artichokes and roasted peppers with an herby balsamic dressing. Greek – bell pepper, red onion, grape tomatoes, olives, feta cheese with lemon oregano marinade. Mexican – add corn, black beans, jalapeño and cilantro to the peppadew pepper salsa dipping sauce.
In summer, take advantage of all the fabulous fresh options like sweet juicy stone fruit, berries and heirloom tomatoes. Try interspersing summer squash and onions with fresh apricots, nectarines and peaches that caramelize beautifully.
The possibilities for creative flavors are infinite. That’s part of what makes these grilled veggie skewers so fun. Use your imagination along with whatever ingredients speak to you each season. Then fire up the grill and get ready for a burst of smoky summer flavor!
Let me know if you have a favorite vegetable skewer creation of your own. I’m always looking for inspiration to add to my grilling menu. Happy summertime cooking!
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Grilled Vegetable Skewers with Zesty Balsamic Marinade
American-flavored grilled vegetable skewers perfect for a summer BBQ or a casual family gathering
- Total Time: 52 minutes
- Yield: Makes about 8 skewers, serving 4 people (2 skewers per person) 1x
Ingredients
Marinade:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2 inch thick rounds
- 1 yellow squash, sliced into 1/2 inch thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup button mushrooms
Optional:
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Marinate the Vegetables: Place all the cut vegetables in a large bowl. Pour the marinade over the vegetables and gently toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator, stirring occasionally.
- Assemble the Skewers: Thread the marinated vegetables alternately onto the skewers, packing them fairly tightly.
- Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve: Garnish the skewers with fresh parsley or cilantro, and serve with lemon wedges on the side for a zesty flavor boost.
Notes
Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning)
- Prep Time: 40 minutes (includes 30 minutes for marinating)
- Cook Time: 12 minutes
