Grilled Vegetable Skewers
Cherry tomatoes, zucchini, peppers and mushrooms hit the grill for 12 minutes. Twenty minutes of prep, four servings, oregano and smoked paprika.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 200 g
- 60 ml
- 3 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 15 g
Process
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If using wooden skewers, soak 8 to 10 skewers in cold water for at least 20 minutes so they do not burn on the grill.
In a large bowl, whisk 60 ml olive oil, 3 grated garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, the zest and juice of 1 lemon, 1 tsp fine salt, and 0.5 tsp black pepper into a loose marinade.
Add the 2 bell peppers, 2 zucchini, 1 red onion, 250 g cremini mushrooms, and 200 g cherry tomatoes to the bowl and toss until every piece is coated.
Thread the vegetables onto the skewers, alternating colors and leaving a small gap between pieces so the heat reaches all sides. Keep mushrooms and tomatoes near the center of each skewer because they are the most likely to spin or split.
Heat a grill or grill pan to medium-high and brush the grates lightly with olive oil.
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until the peppers and onions are softened and charred in spots and the zucchini is tender but still holds its shape.
Transfer to a platter, squeeze over any lemon juice left in the bowl, scatter with 15 g chopped flat-leaf parsley if using, and serve hot or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is cutting the vegetables too thin; keep pieces at least 1.5 cm thick so they char outside without turning to mush inside.
- Do not crowd the skewers. If pieces touch, they steam instead of grill and you lose the charred flavor that makes this dish work.
- Mushrooms absorb oil quickly, so toss them in the marinade last and only for a few minutes; longer soaking makes them greasy and soft.
- If you are using a grill pan on the stove, work in two batches so the pan stays hot and the vegetables brown rather than release water.
Substitutions
- cremini mushrooms→button mushrooms or halved small portobello mushrooms
- zucchini→yellow squash or thick-cut eggplant
- smoked paprika→sweet paprika plus a pinch of cayenne
- flat-leaf parsley→fresh mint or basil
Storage & reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm at 180°C for 6 to 8 minutes, or eat them cold in a pita or grain bowl. Do not microwave, as the vegetables turn watery and limp. For longer storage, slide the vegetables off the skewers and freeze in a freezer bag for up to 2 months, then reheat from frozen at 200°C for 12 to 15 minutes.
FAQ
The questions we get asked most
Why did my vegetable skewers turn out soggy?
Soggy skewers usually come from overcrowding the grill or cutting the vegetables too thin. Leave space between pieces and keep them at least 1.5 cm thick so they char instead of steam. Also pat the vegetables dry before marinating, since surface water slows browning.
Can I make these grilled vegetable skewers ahead of time?
Yes. Thread the skewers up to 24 hours in advance, brush with the garlic-herb oil, and keep them covered in the refrigerator. Grill them just before serving, or grill fully and serve at room temperature within 3 hours for a picnic or buffet.
How do I keep wooden skewers from burning?
Soak wooden skewers in cold water for at least 20 minutes before threading. If you grill often, metal skewers are a better choice because they never burn and conduct heat into the center of thick pieces like onion wedges.
Can I use a grill pan or oven instead of an outdoor grill?
Yes. A grill pan over medium-high heat works well; cook in two batches so the pan stays hot. To use the oven, arrange the skewers on a lined baking sheet and roast at 220°C for 18 to 22 minutes, turning once, until the edges are browned.
What vegetables work best for skewers and which should I avoid?
Firm vegetables like bell peppers, zucchini, onion, mushrooms, and cherry tomatoes work best. Avoid very soft vegetables such as ripe tomatoes or cooked potatoes, which fall apart, and dense raw vegetables like large carrot chunks, which stay hard while the outside burns.
How do I know when the vegetable skewers are done?
The peppers and onions should be softened with dark charred spots, and a knife should slide into a zucchini piece with slight resistance. Mushrooms should look shrunken and glossy. If the vegetables are still crisp after 12 minutes, the grill was not hot enough.
Can I add halloumi or tofu to these skewers?
Yes. Thread 200 g of halloumi or firm tofu cubes onto the skewers, but grill them on a well-oiled grate and turn gently, as both stick easily. Add them in the last 6 to 8 minutes so they brown without drying out.
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