Easy Grilled Veggie Skewers
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Veggie skewers with a rainbow of bell peppers, zucchini medallions, red onion, and cherry tomatoes are lightly seasoned and grilled for the most perfect, go-with-everything summer side. These are the ultimate in make-ahead simplicity and conveniently help your vegetable intake climb right along with the temperature.
Summer is all about the easy wins, because realistically, who wants to spend extra time planning or cooking? Whether you’re aiming to provide color and variety for your cookout crowd, or just keep family meals simple with a high vegetable quotient, you already know veggie kabobs are a great way to go.
I count on these to round out the menu at large gatherings, especially with vegetarians in the mix. Everyone should get to enjoy something tasty off the grill, if you ask me!
Why You’ll Love These Versatile Veggie Skewers
- A great base recipe with everyday Italian seasoning
- Flexible to work with different veggies you may have on hand
- Easy to prep ahead + the veggies reheat well to toss into lunch bowls all week
- Simple ideas included to tweak the flavor if you prefer more smoky, Tex-Mex, or Mediterranean vibes
Use these to round out a BBQ spread along with honey chipotle chicken, steak kabobs, or grilled lemon chicken thighs.
Ingredient Notes
Mix and Match
These are 100% designed to work with a variety of veggies. Use whatever you enjoy and have in the fridge or in your garden haul. Button mushrooms work especially well, as do other types of squash, peppers, and even chopped up broccolini. Just avoid using root vegetables or other really sturdy ones, like Brussels sprouts, that will take too long to cook.
Tips and Tricks
- Invest in metal skewers; they’re worth every penny and last forever! If you’re not there yet, grab wooden skewers at most any grocery store in the summer, and soak them in water for 10-15 minutes before threading on the veggies.
- Try to chop the veggies into even sizes. It needn’t be perfect; you just don’t want wildly varying pieces that will therefore have wildly varying cook times.
- If you really want to get precise, cook the onion and tomatoes separately. Of the veggies listed here, tomatoes cook most quickly, and onions take the longest to get really tender. I personally find it more than acceptable to split the difference, but if you’re worried, assemble some skewers with just one and some with just the other. Peppers, zucchini, and squash can go on both.
As a side note: we love these grilling platters. They come in a set of two and are rimmed, lightweight, unbreakable, and seriously perfect for carting prepped skewers, meats, and other items outside to grill. I also use them throughout the year for staging marinated meats, prepping sides, and random other kitchen tasks.
More Great Grilling Sides
- White Bean Tomato Cucumber Salad
- Balsamic Tortellini Caprese Salad
- Watermelon Mint Wedges
- Mayo-Free Herb Potato Salad
Easy Grilled Veggie Skewers
Equipment
Ingredients
- 2 bell peppers any color, chopped into 1-inch chunks
- 1 or 2 medium onions any kind, chopped into 1-inch chunks
- 1 medium zucchini sliced into circles
- 1 yellow squash sliced into circles
- 1 cup cherry or grape tomatoes
- 1 and 1/2 Tablespoons extra-virgin olive oil
- 1 Tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prep. Cut all the veggies as directed and combine in a large bowl.2 bell peppers, 1 medium zucchini, 1 yellow squash, 1 cup cherry or grape tomatoes, 1 or 2 medium onions
- Season. Drizzle with olive oil, then sprinkle with Italian seasoning, salt, and pepper. Toss well and set aside for at least a few minutes while you gather your skewers and preheat the grill to medium-high, if cooking right away. (If possible, letting the veggies marinate for at least 20-30 minutes will enhance the flavor.)1 and 1/2 Tablespoons extra-virgin olive oil, 1 Tablespoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Assemble. Thread the veggies onto skewers, alternating as you go. Try to thread peppers and onions right down the middle, tomatoes with the skewer poking through the long way, and zucchini and squash with the skewer going through the skin so you can see the whole medallion, if that makes sense.
- Grill. Place kabobs directly on the preheated grate (we aim to get it around 400°F) and cook for about 5 minutes on each side, roughly 10 minutes total, until they are tender and a little bit charred on the edges.
- Serve. Remove skewers from the heat and serve as desired. Tent with foil if you want to keep the veggies warm while finishing up other things. If using metal skewers, in particular, be aware that the ends will be hot to the touch for several minutes!
Notes
- Add Other Veggies: Button mushrooms work especially well, as do other kinds of squash, other peppers, and even chopped up broccolini. Stick with relatively tender veggies that won’t take too long to cook.
- Seasoning: Substitute any other seasoning blend that you like, or experiment with your own. If you’re aiming for a smoky flair, add smoked paprika, chili or chipotle chili powder, etc. If you want them to come with a slight Tex-Mex vibe, swap the Italian seasoning for Mexican oregano and cumin. To lean into Greek-Mediterranean, use mainly regular oregano and a hint of thyme. You get the idea!
- Dipping Sauce: Chimichurri, garlic herb sauce, chipotle lime crema, balsamic glaze—these all make great sauces to drizzle or dip over the finished kabobs.
- Prep Ahead: Season the veggies, assemble skewers, and store in the fridge for 4-6 hours prior to grilling.
- Oven Alternative: You can also do this without a grill! Preheat the oven to 425°F. Place kabobs across a large rimmed sheet pan and roast on the center rack for 12-15 minutes, turning them once or twice, until tender.
