Grilled vegetable skewers are the perfect light and flavorful side dish for summer. Sliced fresh veggies are coated in a flavorful herb dressing and grilled to perfection.
Looking for more ways to add veggies to your weeknight meals? Grilled vegetable skewers are easy to customize with your favorite summer produce, and are coated in an amazing and flavorful herb dressing.
Zucchini, onion, bell pepper, and button mushrooms are skewered and brushed with a simple homemade vinaigrette dressing. All you need are a few pantry staples, like canola oil, red wine vinegar, dijon mustard, red pepper flakes, and oregano.
Serve grilled vegetable skewers along with your favorite grilled protein, like grilled chicken, steak, or burgers on the grill. Perfect for backyard summer grilling and summer holidays like the Fourth of July.
Ingredients and substitutions
- Vegetables - Choose your favorite vegetables. Zucchini, yellow squash, yellow or red onions, bell pepper, button mushrooms, corn on the cob (sliced into small segments), cherry tomatoes, and even fruit like pineapple are great choices.
- Oil - Use an oil with a high smoke point. Avocado oil, peanut oil, or vegetable oil are all great choices.
- Red wine vinegar - Can be substituted with apple cider vinegar.
- Dijon mustard - Adds tangy flavor to your dressing. Can be substituted with yellow mustard if needed.
- Seasoning - Salt, red pepper flakes, and oregano add flavor to your dressing. Red pepper flakes can be substituted with black pepper for a milder flavor.
Skewers for grilling
Any skewers you have on hand for grilling will work for this recipe. Our favorite choices:
Wood or bamboo skewers - Inexpensive and easy to find at your local grocer. Plus, they're disposable, which is perfect for camping. Remember to soak your wood skewers in water for at least 30 minutes before adding your veggies (this helps prevent burning while on the grill).
Flat metal skewers - Sturdy, lightweight, and reusable. Also prevents your food from rotating as you flip your skewers.
Avoid skewers with plastic pieces (not grill-safe), curved skewers (can't cook every side evenly), or thin double-prong skewers (they're prone to bending and require larger pieces of food to skewer properly).
Tips for grilling vegetables
- Cut your vegetables to similar widths. This way, most of your veggies will make contact with the grill and they'll cook at about the same speed.
- Use oil with a high smoke point - this means an oil can stand up to higher heat (like a grill) without burning.
- Grill vegetables at a medium-high heat. Anywhere from 375 to 400 degrees Fahrenheit. Hotter temperatures will char your veggies before they're done on the inside.
- Oil your grill grates before placing food on the grill. This ensures your food doesn't stick.
- Place the skewers perpendicular to your grill grates to ensure they don't accidentally fall through.
- Brush your vegetables with dressing before and after grilling for maximum flavor!
Grilled Vegetable Skewers
- 2 small zucchini
- 8 ounces button mushrooms
- 1 onion
- 1 bell pepper
- ¼ cup vegetable oil
- ¼ cup red wine vinegar
- 2 tablespoon dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates. If using wood skewers, soak in water for at least 30 minutes before assembling skewers.
- Slice zucchini, onion, and bell pepper into about 1 inch cubes. Wash mushrooms to remove any excess dirt and trim stems if needed. Carefully thread vegetables onto skewers and set aside.
- In a small bowl, add dressing ingredients: oil, vinegar, dijon mustard, oregano, salt, and red pepper flakes. Whisk to combine. Brush dressing over all sides of skewered vegetables (you'll have some leftover). Set remaining dressing aside for later.
- Wipe grill grates lightly with oil, then place skewers perpendicular across the grill grate. Cover with lid and cook for 3 to 4 minutes. Remove lid, turn, and cook for another 3 to 4 minutes, or until vegetables are cooked through to your liking.
- Rely less on time and more on the look and feel of your vegetables to determine when they're done cooking. Grilling temperatures and conditions can vary greatly.
- When vegetables are cooked through, carefully remove from grill (your skewers will be hot), brush with remaining dressing, and serve warm.
- Use an oil with a high smoke point to prevent burning on the grill. Avocado oil, vegetable oil, and peanut oil are great choices.
- Leftover grilled vegetables will keep for 3 to 4 days in a tightly sealed container in the refrigerator.