Easy Grilled Veggie Skewers
Veggie skewers with a rainbow of bell peppers, zucchini medallions, red onion, and cherry tomatoes are lightly seasoned and grilled to perfection 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.
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!
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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.