Easy Mediterranean Grilled Vegetable Skewers
This Easy Grilled Vegetable Skewers recipe is perfect for those craving fresh, flavorful, and colorful veggies charred to perfection. Using a medley of bell peppers, zucchini, mushrooms, red onion, and cherry tomatoes, these skewers are simple yet packed with vibrant taste.
Ingredients
For the Vegetables:
- 1 medium red onion peeled and cut into chunks
- 1 medium zucchini sliced into ½-inch rounds
- 1 yellow summer squash sliced into ½-inch rounds
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 green bell pepper seeded and chopped into 1-inch pieces
- 8 oz whole mushrooms white or cremini
- 12 cherry tomatoes
For brushing and seasoning:
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp dried Italian seasoning optional
- 2 cloves garlic minced (optional)
Ingredient Variations, Swaps, and Substitutes
- Swap mushrooms for eggplant or broccolini for variety and flavor.
- Add baby potatoes or small sweet potatoes parboil first for heartier skewers.
- Include chunks of pineapple or peaches for a sweet contrast.
- Use avocado oil or grapeseed oil instead of olive oil for higher heat tolerance.
- experiment with fresh herbs like rosemary, thyme, or oregano. For seasoning
- lemon garlic, or Mediterranean herb dressing for extra flavor. Marinate vegetables 30 minutes before grilling in balsamic vinaigrette
Instructions
- Soak 8-12 wooden skewers in water for at least 20 minutes (if using metal skewers, no soaking required).
- Preheat grill to medium-high heat (350°F to 450°F).
- Cut all vegetables into uniform-sized pieces to ensure even cooking.
- Thread vegetables alternately onto skewers: onion, zucchini, bell peppers, mushrooms, and cherry tomatoes.
- In a small bowl, whisk olive oil, salt, pepper, Italian seasoning, and garlic (if using).
- Brush the assembled skewers generously with the olive oil seasoning mixture.
- Place skewers on the preheated grill. Cook for 12-15 minutes, turning every 3-5 minutes until vegetables are tender and slightly charred.
- Remove from grill and serve immediately.
Notes
- Soak Wooden Skewers: Always soak wooden skewers in water for at least 20-30 minutes before grilling to prevent burning.
- Uniform Size: Cut all vegetables into similar sized pieces (about 1-inch) to ensure even cooking.
- Marinate or Brush: Marinate vegetables for 30 minutes to 2 hours for enhanced flavor, or brush with seasoned olive oil just before grilling.
- Grill Temperature: Preheat grill to medium-high heat (350°F to 450°F) for optimal charring without overcooking.
- Turn Regularly: Rotate skewers every 3-5 minutes to cook vegetables evenly and prevent burning.
- Parboil Dense Veggies: If using denser vegetables like potatoes or carrots, parboil them until just tender before skewering.
- Avoid Overcrowding: Leave space between vegetables on skewers so heat circulates and they cook properly.
- Serve Fresh: Serve immediately after grilling for best texture and flavor—grilled veggies can lose firmness if left to sit.
- Garnish: Finish with fresh herbs, a drizzle of balsamic glaze, or a squeeze of lemon juice for extra brightness.