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.
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.
Notes
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.