Grilled Veggie Skewers (Printer-Friendly Layout)
Colorful sticks full of marinated veggies, quickly grilled or oven-baked for a simple, healthy bite.
# Ingredients You'll Need:
→ Vegetables
01 -
225 g cremini or button mushrooms, cleaned and left whole or halved (optional)
02 -
250 g cherry or grape tomatoes, stems removed
03 -
1 medium red onion (about 150 g), peeled and cut into chunky wedges, keep layers together in sets of 2–3
04 -
1 medium zucchini (around 200 g), ends off, sliced into thick rounds
05 -
1 large yellow bell pepper (about 150 g), stem and seeds removed, cut into bigger pieces
06 -
1 large orange bell pepper (about 150 g), stemmed and seeded, sliced into chunks
07 -
1 large red bell pepper (about 150 g), cleaned out and cut up into 2–3 cm bits
→ Marinade
08 -
Pinch of red pepper flakes (optional)
09 -
1 teaspoon Dijon mustard (your call)
10 -
0.25 teaspoon black pepper, freshly cracked
11 -
0.5 teaspoon salt or however much you like
12 -
0.5 teaspoon dried basil or 1.5 teaspoons fresh, chopped small
13 -
1 teaspoon dried oregano or 1 tablespoon fresh, chopped
14 -
2 garlic cloves, smashed or minced (about 2 teaspoons)
15 -
15 ml fresh lemon juice
16 -
30 ml balsamic vinegar
17 -
60 ml good olive oil
→ Assembly Essentials
18 -
8–12 metal or wooden skewers (soak wooden ones in water for half an hour first)
# Step-by-Step Instructions:
01 -
Take the skewers off the grill or out of the pan. Let them sit just a couple minutes before you dive in so the veggies stay juicy.
02 -
Add a tablespoon of olive oil to your hot skillet or griddle. Cook the veggie skewers in groups, rolling them every so often so they're golden all over, about 10–15 minutes.
03 -
Heat oven to 200°C. Lay your skewers on a tray lined with parchment or foil. Bake for 15–25 minutes and flip once in the middle, waiting for the veggies to soften up and start caramelizing.
04 -
Fire up your broiler on high and move the rack close to the top (10–15 cm from the element). Set skewers on a foiled sheet. Broil for 8–12 minutes, turning them every couple minutes, until you see some char but watch them so they don't burn.
05 -
Get your grill to medium-high (190–230°C). Oil the grates quick and set the skewers right on. Cook them 8–12 minutes and turn every few minutes so you get those nice grill marks and the veggies are still crisp. If you saved some marinade, boil it before brushing it on at the end.
06 -
Now, poke veggies onto the skewers, mixing up the colors for that rainbow look. Give each veggie a little space and leave a bit of skewer free at each tip so you can handle them. Baste with leftover marinade if you like, just boil it first.
07 -
Toss or rub the cut vegetables in a big bowl or bag with your marinade. Let them soak in those flavors at room temp for 30 minutes, or up to 4 hours chilled. If chilled, remember to let them warm up a bit before cooking.
08 -
Grab a bowl and whisk together your olive oil, vinegar, lemon, garlic, herbs, mustard, salt, pepper, and chili flakes if you fancy. You want it smooth and mixed up well.
09 -
Give every veggie a good wash under cool water, then pat dry. Cut peppers into chunky pieces, slice zucchini in thick rounds (halve or quarter them if they're really wide), slice up onion into clusters, leave mushrooms whole unless they're big, then cut, and just leave those little tomatoes as they are.
10 -
If you're using wooden skewers, toss them in water for at least half an hour so they don't burn. Metal ones? Just make sure they're clean and ready to go.
# Extra Tips and Tricks:
01 -
To really make the platter pop, try putting your veggies on in a set color pattern for extra flair.
02 -
If you want to brush with marinade that touched raw veggies, bring it to a boil for a minute to play it safe.