These Grilled Veggie Skewers are my go-to for a quick and easy side that’s packed with flavor. The veggies soak up a tangy balsamic marinade, then hit the grill to get that irresistible smoky char. Trust me, once you try these, you’ll want to put them on the menu every week!
Olive Oil: You’ll need olive oil for the base of the marinade to coat the veggies evenly and prevent them from sticking to the grill. If you prefer, you can swap it with avocado oil. Balsamic Vinegar: Adds a tangy, slightly sweet flavor that balances the natural sweetness of the grilled vegetables. If you’re out of balsamic, red wine vinegar works as a substitute. Garlic: Freshly minced garlic gives the marinade a bold, aromatic kick.If you’re in a pinch, garlic powder will work. Dried Oregano and Basil: These herbs bring that classic Mediterranean flavor to the dish. If you have fresh herbs, use them! Just double the amount to get the same intensity. Salt and Black Pepper: Season to taste. Taste your marinade before adding the veggies to adjust the seasoning to your liking.
Start by grabbing a small bowl and whisking together ¼ cup olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper. This marinade is simple but packed with flavor, perfect for enhancing the natural taste of the veggies. Tip: Taste the marinade before using it, and adjust the seasoning if needed. In a large bowl, combine the chopped veggies: 3 medium bell peppers (all cut into 1-inch pieces), 1 medium red onion (cut into wedges), 2 medium zucchinis (sliced into thick rounds), 1 cup cherry tomatoes, and 8 ounces of mushrooms (whole or halved if large). Pour the marinade over the veggies and toss them until they’re evenly coated. Let them sit for at least 15 minutes. While the veggies are marinating, preheat your grill to medium-high heat. You want the grill hot enough to give the veggies a nice char without burning them. Tip: If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This will keep them from catching fire on the grill. Once the grill is ready, start threading the marinated vegetables onto skewers, alternating the different types of veggies for a colorful presentation. Tip: Don’t overcrowd the skewers – leave a little space between the veggies so they cook evenly. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally. You want the vegetables to be tender with a slight char. Tip: Keep an eye on the cherry tomatoes; they cook quickly and can burst if left on the grill too long. Once done, remove the skewers from the grill and serve hot.
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