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Marinated Grilled Vegetable Skewers

Two perfectly charred grilled vegetable skewers featuring zucchini, bell peppers, and onions, drizzled with a dark glaze.

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Prepare colorful, flavorful veggie kabobs perfect for your next barbecue using this simple marinade.

Ingredients

Scale
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, sliced into 1/2-inch thick rounds
  • 1 yellow squash, sliced into 1/2-inch thick rounds
  • 1 red onion, cut into 1-inch wedges
  • 8 ounces cremini mushrooms, whole
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Wooden or metal skewers

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes before use.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Dijon mustard, minced garlic, oregano, pepper, and salt to make the marinade.
  3. Place all the cut vegetables in a large bowl. Pour the marinade over the vegetables and toss gently to coat them evenly. Let the vegetables marinate for 20 to 30 minutes.
  4. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates.
  5. Thread the marinated vegetables onto the skewers, alternating colors and types for a rainbow effect. Pack them closely but not too tightly.
  6. Place the skewers on the preheated grill. Grill for 10 to 15 minutes total, turning every 3 to 4 minutes, until the vegetables are tender-crisp and show nice grill marks.
  7. Remove from the grill and serve immediately as a vegan bbq side dish.

Notes

  • For best results, use vegetables that cook at similar rates, like those listed.
  • If you prefer a sweeter flavor, add 1 teaspoon of maple syrup to the marinade.
  • You can thread cherry tomatoes or chunks of firm tofu onto the skewers for variety.

Nutrition