Appeal to vegans and meat-lovers alike with these tasty rainbow Veggie Skewers at your next cookout.
As a vegetarian, I hesitate to attend grilling events without bringing my own veggie-based dish. Too many times have I shown up, expecting to eat a delicious dinner, only to realize that everything on the grill is meat. Cue veggie skewers—one of the easiest and most enjoyable plant-based dishes to grill with your loved ones!
I’m grateful for this recipe because I can prep it in just 20 minutes and then pass it on to my friends or family members who work the grill during summer parties. Three simple steps make this recipe nearly effortless. And they’re not just for me, of course, but for everyone who wants to get a good ol’ dose of vitamin-rich vegetables. With almost all the colors of the rainbow, these veggie skewers can brighten any picnic table.
While you’re more than welcome to include any of your favorite juicy veggies, the best ones we use here are red onion, zucchini, bell pepper, cherry tomatoes, and button mushrooms. All of these are seasoned with salt, pepper, onion, garlic, and oregano for a simple yet scrumptious array of flavors. Even though they’re not meaty kebabs or burgers, veggie skewers can quickly brighten any picnic!
Are wooden skewers safe to use on the grill?
Yes, as long as you don’t skip step one—soaking the skewers in cold water for at least 20 minutes. By moistening the wooden skewers, you’ll prevent burning when they’re on the grill. I’ve seen my family members learn the hard way that avoiding this step leads to not only charred skewers but overly charred food as well, because it catches a flame and burns quickly. So make sure to always soak your skewers first before putting on the veggies.
How do I store leftovers?
Store your leftover veggie skewers in an airtight container or wrap them in aluminum foil. Refrigerate for up to 4 days, or freeze them for 2-3 months and then thaw them in the fridge overnight. When the craving hits, enjoy them cold, fresh out of the fridge. After chilling and soaking up the seasonings, they’ll be even more flavorful and now quite refreshing!
Serving suggestions
Despite veggie skewer’s obvious plant-based profile, they go great with a wide array of cookout classics. Regardless of your dietary differences, gather the family together and serve these skewers with Grilled Potatoes, Cheeseburger Sliders, Grilled Tofu, Herb Hummus Chicken Kebabs, Sweet Potato Salad, and Baked Beans. Now that’s a spread worthy of celebration!
Ingredients
- 8 wooden skewers
- 1 medium red onion peeled and cut into wedges
- 1 medium zucchini sliced into rounds
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 cup cherry tomatoes whole
- 8 ounces button mushrooms cleaned and halved
- 2 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Fresh lemon wedges optional, for serving
Instructions
- Soak wooden skewers in water for at least 20 minutes to prevent burning while grilling.
- Thread the vegetables onto the soaked skewers in an alternating pattern. Brush with 1 tablespoon olive oil and season with salt, pepper, garlic powder, onion powder, and dried oregano.
- Preheat the grill to medium-high (around 400°F) and lightly oil the grates with remaining olive oil. Grill the skewers for approximately 3-4 minutes per side until tender and lightly charred. Serve with a squeeze of fresh lemon if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment