Bursting with vibrant colors and fresh flavors, these grilled marinated vegetable skewers are a delightful addition to any summer gathering or weeknight meal. Marinated in a zesty blend and grilled to tender perfection, they offer a satisfying smoky char and a medley of sweet, savory notes that will have everyone reaching for seconds.
Imagine skewers loaded with a rainbow of garden-fresh vegetables, kissed by the flame and infused with an herbaceous, tangy marinade, served hot off the grill.
Recipe Details
- Flavor Profile: Zesty, herbaceous, slightly sweet, and savory with a delightful smoky finish.
- Textures: Tender-crisp vegetables with a beautiful char, offering a satisfying bite.
- Total Active Time: 20 minutes
- Marinating Time: At least 30 minutes, up to 4 hours
- Difficulty Level: Easy, perfect for cooks of all skill levels.
What You’ll Need
For these delightful vegetable skewers, you’ll be bringing together a beautiful assortment of fresh vegetables, a simple yet flavor-packed marinade, and your trusty grill. The key components are the colorful array of vegetables that will soak up the marinade and transform on the grill, creating a symphony of taste and texture.
Ingredient Notes
- Zucchini and Yellow Squash – These members of the squash family offer a tender bite and readily absorb the marinade. Look for firm, medium-sized squash without bruises.
- Bell Peppers – Any color will do, but a mix of red, yellow, and orange provides a lovely visual appeal and a slightly different sweetness. Choose peppers that are firm and glossy.
- Cherry Tomatoes – These little gems burst with flavor when cooked, adding pops of juicy sweetness. Ensure they are plump and firm.
- Red Onion – Adds a pungent sweetness that mellows beautifully when grilled. Look for firm onions with dry, papery skins.
- Olive Oil – The base of our marinade, it helps carry the flavors of the herbs and seasonings to the vegetables and promotes even cooking. Extra virgin olive oil offers the best flavor.
- Lemon Juice – Provides a bright, zesty counterpoint to the richness of the olive oil and sweetness of the vegetables. Freshly squeezed is always best.
- Garlic – Minced garlic provides a foundational savory aroma and flavor that infuses the entire marinade.
- Dried Oregano – This classic herb adds an earthy, slightly peppery note that complements grilled vegetables wonderfully.
- Dried Basil – Sweet and aromatic, basil brings a lovely freshness to the marinade.
- Salt and Black Pepper – Essential for enhancing all the other flavors; adjust to your preference.
Add-ins and Substitutions
You can easily customize these skewers with your favorite vegetables or what’s in season. Consider adding chunks of mushrooms, broccoli florets, asparagus spears, or even cubes of firm tofu or halloumi cheese for a heartier option. If you prefer a little heat, a pinch of red pepper flakes in the marinade can add a gentle warmth.
How to Make Lovely Grilled Marinated Vegetable Skewers
Preparing these vibrant skewers is a joy! It all begins with chopping your chosen vegetables into bite-sized pieces that will cook evenly. Then, a quick and easy marinade is whisked together to coat every piece, allowing the flavors to meld and deepen. Finally, the magic happens on the grill where they’ll get those beautiful char marks and tender, delicious perfection.
- Prep the Vegetables: Wash and chop all your vegetables into roughly 1-inch pieces. The goal is to have pieces that are similar in size so they cook at the same rate. Trim the ends off the zucchini and yellow squash and cut them into rounds or half-moons. Seed and chop the bell peppers into squares. Peel the red onion and cut it into wedges or large chunks. Leave cherry tomatoes whole or halve any particularly large ones.
- Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined.
- Marinate the Vegetables: Add all the prepared vegetables to the bowl with the marinade. Toss gently to ensure every piece is evenly coated. Let the vegetables marinate at room temperature for at least 30 minutes, or cover the bowl and refrigerate for up to 4 hours for a more intense flavor.
- Prepare for Grilling: If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Assemble the Skewers: Thread the marinated vegetables onto the soaked wooden skewers or metal skewers, alternating colors and types of vegetables for a beautiful presentation. Don’t pack them too tightly, as this can prevent even cooking.
- Grill the Skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the vegetable skewers on the preheated grill.
- Cook to Perfection: Grill the skewers for about 8–12 minutes, turning them occasionally, until the vegetables are tender-crisp and nicely charred in spots. The exact time will depend on the heat of your grill and the size of your vegetable pieces.
- Serve: Remove the skewers from the grill and serve immediately while warm.
- Pro Tip: Don’t over-marinate the vegetables. While a longer marinating time can deepen flavors, leaving them for too long, especially with the lemon juice, can make some vegetables mushy. Four hours is a good maximum for optimal texture.
Recipe Tips
- Uniform Vegetable Size: For the most even cooking, cut all your vegetables into pieces that are roughly the same size. This ensures that no pieces are undercooked while others are overcooked.
- Don’t Overcrowd the Skewers: Leaving a little space between the vegetable pieces on the skewers allows the heat to circulate better, leading to more even charring and tenderness.
- Preheat Your Grill: A well-preheated grill is key for achieving beautiful grill marks and preventing the vegetables from sticking.
- Watch Closely: Grilled vegetables cook relatively quickly. Keep an eye on them and turn them every few minutes to ensure they don’t burn.
- Soak Wooden Skewers: If using wooden skewers, soaking them in water for at least 30 minutes is crucial to prevent them from catching fire on the grill.
FAQs
- Can I use vegetables other than those listed?
Absolutely! Asparagus, broccoli florets, cauliflower florets, corn on the cob pieces, or even heartier root vegetables like sweet potato (cut smaller) can be wonderful additions. Just ensure they are cut to a size that will cook within a similar timeframe. - How do I prevent my vegetables from falling off the skewer?
Ensuring your vegetables are cut into good, sturdy pieces and not packing them too tightly on the skewer will help. If you are worried about smaller pieces or softer vegetables like cherry tomatoes, you can use skewers that have a wider end or split them in half. - Can I make these without a grill?
Yes! You can achieve a similar effect by roasting the marinated vegetables on a baking sheet in a preheated oven at 400°F (200°C) for about 20–25 minutes, tossing them halfway through. Alternatively, you can cook them in a grill pan on the stovetop. - How should I store leftovers?
Leftover grilled vegetable skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or a low oven to enjoy them again.
Serving Suggestions
These lovely grilled marinated vegetable skewers are wonderfully versatile. They make a fantastic side dish for grilled meats, poultry, or fish. They can also be served as a light vegetarian main course alongside a grain like quinoa or couscous, or a fresh green salad. A dollop of tahini or a sprinkle of fresh herbs like parsley or mint can add an extra touch of deliciousness.
Make This Recipe in Advance
The marinade can be prepared a day or two in advance and stored in an airtight container in the refrigerator. The vegetables can also be chopped and stored separately in the refrigerator for up to 24 hours before marinating. Once marinated, it’s best to assemble and grill the skewers on the same day for optimal texture and flavor. The assembled, unmarinated skewers can be kept in the refrigerator for a few hours, but the marinade step is usually done just before grilling.
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Lovely Grilled Marinated Vegetable Skewers
- Total Time: 30-45 minutes
- Yield: 8-10 skewers 1x
Description
Bursting with vibrant colors and fresh flavors, these grilled marinated vegetable skewers are a delightful addition to any summer gathering or weeknight meal. Marinated in a zesty blend and grilled to tender perfection, they offer a satisfying smoky char and a medley of sweet, savory notes that will have everyone reaching for seconds.
Ingredients
1 yellow squash or zucchini, cut into half moons
8 ounces baby bella mushrooms, trimmed
1 cup grape tomatoes
6 ounces brussels sprouts, halved, (it helps to microwave the brussels briefly so they are a bit softer and will go through the skewers more easily)
1 medium onion, cut into chunks
3–4 garlic cloves, minced
1/2 cup chopped fresh parsley
kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon Aleppo pepper (or 1/2 to 1 teaspoon red pepperflakes)
1/3 cup extra virgin olive oil
juice of two lemons
Instructions
1. Prep 8 to 10 skewers. If you are using wooden or bamboo skewers, be sure to soak them in water for at least 30 minutes before utilizing.
2. Cut the vegetables and mince the garlic, then place them into a large mixing bowl. Toss with the fresh parsley, kosher salt, oregano, pepper flakes, olive oil, and lemon juice until everything is well coated.
3. Let the vegetables marinate at room temperature for 20 minutes while you prep the grill, or cover and refrigerate them for a few hours if preparing ahead of time.
4. To cook on a gas grill, heat the grill to medium and grease the grates. Thread the marinated veggies onto the skewers, place them on the hot grill, and cook for about 10 minutes, turning occasionally until tender and lightly charred.
5. To bake in the oven, preheat the oven to 400 degrees F. Arrange the threaded skewers on a large baking sheet and roast on his center rack for 15 minutes, turning once or twice, until the vegetables are cooked to your preference.
Notes
For the most even cooking, cut all your vegetables into pieces that are roughly the same size. This ensures that no pieces are undercooked while others are overcooked.
Leaving a little space between the vegetable pieces on the skewers allows the heat to circulate better, leading to more even charring and tenderness.
A well-preheated grill is key for achieving beautiful grill marks and preventing the vegetables from sticking.
Grilled vegetables cook relatively quickly. Keep an eye on them and turn them every few minutes to ensure they don’t burn.
If using wooden skewers, soaking them in water for at least 30 minutes is crucial to prevent them from catching fire on the grill.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Cuisine: American
