Colorful Garlic + Herb Veggie Skewers

Colorful vegetable kebabs piled up on a tray next to plates and glasses.

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.

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Side Dish

American

as a side dish (8 as an appetizer)

146 kcal

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

grill, vegetarian

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