Colorful Garlic + Herb Veggie Skewers
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Impress your family and guests with these gorgeous veggie skewers! These quick-to-make bites are packed with flavor and perfect for grilling.
The Dish Details
- What Makes it Special: The incredible lemony garlic and herb marinade transforms ordinary veggies into flavor bombs, and creates a mouthwatering sizzle when they hit the grill. And those grill marks – they add a smoky-sweet caramelized flavor that amps them up even more. Plus, they’re just so darn PRETTY on your plate!
- Perfect Timing: Need a quick weeknight side that doesn’t require you to slave over the stove after a long day? These babies cook in under 10 minutes! Planning a backyard BBQ bash? Prep these beauties ahead of time, then toss them on the grill when guests arrive for instant “wow” factor. They’re my go-to for summer cookouts, casual dinner parties, or honestly just regular Tuesday nights when I want to feel like I’ve got my life together without much effort.
- Serving Suggestions: These are absolutely divine alongside my go-to grilled adobo chicken, juicy bacon burger sliders, or a perfectly seared steak. Want to make them the star? Slide those colorful veggies off the skewers onto a bed of couscous, quinoa, pasta or salad greens for a satisfying plant-based main. Serve them as an appetizer with grilled halloumi and hummus!
Gather Your Ingredients
You’ll find the full list of ingredients with measurements and notes in the recipe card below.
- Veggies – Zucchini, yellow or orange bell pepper, red onion, cherry tomatoes, and mushrooms (Shiitake mushrooms have a more pliable texture and are less likely to split or break on the skewer.) Feel free to mix things up or omit anything you don’t like!
- For the marinade – Olive oil, lemon juice, fresh garlic, dried oregano, fresh thyme, kosher salt + fresh cracked black pepper.
- Equipment – 8 wooden or metal skewers.
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Prep the vegetables – Cut the veggies into easy to manage chunks (the recipe card has very specific instructions for this!). Place the cut vegetables in a bowl or dish for marinating.
- Marinate the veggies – Whisk together all the marinade ingredients in a small bowl. Pour the marinade over the vegetables and toss them to coat. Let stand for at least 15-20 minutes.
- Skewer the veggies – Thread the vegetables alternately onto skewers. Save any marinade in the bottom of the dish for basting them on the grill.
- Grilling time – Grill the skewers for 3-4 minutes per side over medium-high heat/coals, until vegetables are charred but still crisp-tender. Brush with reserved marinade as they cook.
Helpful Recipe Tips
- Double duty marinade – For super easy weeknight meals, double the marinade and use it on chicken or seafood that you can toss on the grill, too!
- Using wooden skewers – If using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading your veggies. This will help prevent them from completely burning to ash on the grill.
- Make ahead magic – Prep all the veggies and mix up the marinade a day or two ahead. Store everything separately in the fridge, then combine and marinate before you’re ready to grill.
Optional Cooking Methods
In case of surprise summer thunderstorms when grilling outdoors suddenly becomes an adventure sport, or if you simply don’t have a grill…
- Stovetop method – Preheat a large cast iron skillet or grill pan over medium-high heat until it’s screaming hot. (For the skillet, don’t use skewers.) Spritz either pan with a little cooking spray. Cook the veggies in an even layer (don’t overcrowd the pan) for 3 to 4 minutes per side. You may need to work in batches, but it’s worth it for that charring and caramelization!
- Oven method – Place skewers on a baking sheet, or just spread the marinated veggies in a single layer on the baking sheet. Roast for 15-20 minutes in a 425°F preheated oven, giving them a toss halfway through.
Storing and Reheating
Storing Leftovers
- Refrigerator – Let your grilled veggies cool completely, then remove them from the skewers and store in an airtight container. They’ll keep beautifully in the fridge for up 2-3 days.
- Freezer – Yes, you can freeze these! After cooling, remove veggies from skewers and flash-freeze them on a baking sheet for about an hour, then transfer to a freezer bag or container. They’ll keep for up to 2 months. The texture changes slightly (especially for zucchini and tomatoes), but they’re still delicious in soups, pastas, or frittatas.
Reheating Like a Pro
- Microwave – For a quick lunch, place veggies in a microwave-safe dish, sprinkle with a few drops of water (this creates steam and prevents drying out), cover with a microwave-safe lid or plate, and heat in 30-second bursts until just warmed through, usually about 1-2 minutes total.
- Oven – For that fresh-off-the-grill taste, spread veggies on a baking sheet and warm in a 350°F oven for about 7-10 minutes. This method maintains that slight crispness around the edges that makes these veggies so irresistible.
- Stovetop – Toss them in a skillet over medium heat with a tiny splash of olive oil for 3-4 minutes. This is my absolute favorite method because the veggies get a little extra caramelization – sometimes even better than the first time around!
- Cold is cool, too – These veggies are AMAZING cold straight from the fridge! I often toss cold leftover veggies with some feta, a handful of arugula, and a squeeze of lemon for the easiest lunch salad ever.
Colorful Garlic + Herb Veggie Skewers
Impress your family and guests with these gorgeous veggie skewers! These quick-to-make bites are packed with flavor and perfect for grilling.
Equipment
- 8 metal skewers, or wooden / bamboo skewers
Ingredients
For the skewers:
- 1 zucchini, medium
- 1 yellow/orange bell pepper
- ½ red onion
- 16 cherry tomatoes
- 8 ounces mushrooms, (I prefer shittake because their texture is less likely to break on the skewer)
For the marinade:
- 3 tablespoons olive oil
- 1 tablespoons lemon juice
- 2 cloves garlic, minced
- ½ tablespoon dried oregano
- 1 tablespoon fresh thyme leaves, (plus more for serving, optional)
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Prep the vegetables: a) Halve the zucchini lengthwise, then cut each half into 8 half-moons. b) Cut the bell pepper in half and remove the stem and seeds; cut each side into 8 equal pieces. c) Cut the half onion into 4 wedges; separate each wedge into 4 sections. d) Cut larger mushrooms in half; aim for a total of 16 mushroom pieces. Place the cut vegetables in a bowl or dish for marinating.
- Whisk together all marinade ingredients in a small bowl. Pour the marinade over the vegetables and toss them to coat. Let stand for 15-20 minutes.
- Thread vegetables alternately onto skewers. Save any marinade in the bottom of the dish for basting the skewers.
- Preheat grill to medium-high heat (around 400°F).
- Grill skewers for 3-4 minutes per side, until vegetables are charred but still crisp-tender. Brush with reserved marinade as they cook.
- Garnish with additional fresh herbs and a drizzle of olive oil before serving.
Notes
- Soak wooden skewers for at least 30 minutes before adding veggies.
- Oven method – Place skewers on a baking sheet, or just spread the marinated veggies in a single layer on the baking sheet. Roast for 15-20 minutes in a 425°F preheated oven, giving them a toss halfway through.
- Stovetop method – Preheat a large cast iron skillet or grill pan over medium-high heat. (For the skillet, don’t use skewers.) Spritz either pan with a little cooking spray. Cook the veggies in an even layer (don’t overcrowd the pan) for 3 to 4 minutes per side. You may need to work in batches.
- Make ahead – Prep all the veggies and mix up the marinade a day or two ahead. Store everything separately in the fridge, then combine and marinate before you’re ready to grill.
Nutrition
Calories: 146kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 308mg | Potassium: 570mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1457IU | Vitamin C: 69mg | Calcium: 43mg | Iron: 2mg
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