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

Colorful Garlic + Herb Veggie Skewers

Linda Feller
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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Prep time.15 minutes
Cook time.8 minutes
Custom time.20 minutes
Total time.43 minutes
Course.Side Dish
Cuisine.American
Number of servings.4 as a side dish (8 as an appetizer)
Calories per serving.146 kcal

Equipment

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
Keywords.grill, vegetarian
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