Grilled Veggie Skewers Recipe

Name: My Italian-ish Recipe Is the Ultimate Summer Side Dish
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1/3 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; 12 cherry or grape tomatoes; 1 small red onion, quartered, then cut in half to make 1-inch pieces; 1 medium yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces; 2 medium zucchini, sliced into 3/4-inch-thick rounds; 12 fresh mini mozzarella balls (about 4 ounces); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Neutral oil, for brushing grill grates; 1 cup fresh basil leaves, torn

I love a grilled burger or steak as much as any Midwesterner, but sometimes I crave the refreshing flavor and texture of grilled vegetables. I’ve been known to throw a few giant portobello mushroom caps on the grill, and I’ll never say no to grilled cobs of sweet corn either, but my favorite way to eat grilled veggies is marinated and skewered.

My go-to version is an Italian-inspired recipe that includes fresh mozzarella and plenty of basil.

Vegetable skewers cooking on a grill — Simply Recipes / Photo by Ellen Mary Cronin / Food Styling by Rochelle Honeygan Burgess

Nothing Beats Food on a Stick

My dad loves shish kabobs, and when I was growing up, he would make them at least once a week during the summer. He would thread big hunks of chicken, green pepper, and onion onto skewers and soak them in the most delicious marinade. He’d grill them and serve them with rice and lemon wedges. That was my first experience with skewering anything, and I’ll admit, I thought eating food off of skewers was pretty cool.

I still think it’s cool, and I make my dad’s famous shish kabobs to this day, but I also come up with my own unique creations. My Italian vegetable version, for example, was inspired by my husband, who loves all of the delicious ingredients used in Italian cooking.

The recipe starts with a marinade that’s also used as a dressing. It’s a mixture of red wine vinegar, Dijon mustard, and, of course, plenty of extra-virgin olive oil. Next, the vegetables: I use cherry tomatoes and chunks of zucchini, bell pepper, and onion, which I add to the marinade.

Since cheese is a welcome addition to any meal, I add some mini mozzarella balls to the marinade too, which are added to the skewers after grilling, just before serving. After a quick trip to the grill, these veggie skewers are ready for garnishing with fresh basil and a drizzle of reserved marinade.

Vegetable skewers being placed on a barbecue grill with tongs by a pair of hands — Simply Recipes / Photo by Ellen Mary Cronin / Food Styling by Rochelle Honeygan Burgess

Tips for Making My Italian-ish Grilled Veggie Skewers

Prep your skewers: If you’re using bamboo skewers, soak them in water for at least 30 minutes before threading on the vegetables and grilling. No matter the type of skewer you use, leave space on either end to make it easier to move and turn the skewers while grilling.
Wait to season: Vegetables are full of water, so to prevent watering down your marinade, I recommend seasoning the skewers just before grilling them so extra liquid isn’t pulled out by the salt.
Switch it up: There are plenty of ways to vary these vegetable skewers, so explore the possibilities. For example, swap in another sturdy cheese for the mozzarella, such as feta or halloumi. Instead of fresh basil, garnish with cilantro, chives, or your favorite blend of herbs (or drizzle the skewers with pesto). Swap vinegars in the marinade or add a bit of heat with crushed red pepper or minced jalapeños.

Hands assembling vegetable skewers, colorful vegetables on skewers on a plate on a rustic wooden table — Simply Recipes / Photo by Ellen Mary Cronin / Food Styling by Rochelle Honeygan Burgess

Grilled Veggie Skewers

Prep Time 35 mins

Cook Time 10 mins

Total Time 45 mins

Servings 3 to 6 servings

Yield 6 skewers

Note: If your zucchini are super wide, cut them in half lengthwise to make roughly 1-inch pieces.

Cook Mode (Keep screen awake)

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
12 cherry or grape tomatoes
1 small red onion, quartered, then cut in half to make 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
2 medium zucchini, sliced into 3/4-inch-thick rounds
12 fresh mini mozzarella balls (about 4 ounces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Neutral oil, for brushing grill grates
1 cup fresh basil leaves, torn

Prep the skewers:

Place six 10 or 12-inch-long bamboo or wooden skewers in a small baking sheet or baking dish and cover with water. Let soak for 30 minutes or up to 1 day. If using metal skewers, you can skip this step.
Prepare the marinade:

Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, garlic, and oregano. Add the tomatoes, onion, bell pepper, zucchini, and mozzarella and toss gently to coat. Let marinate at room temperature for at least 20 minutes or until the grill is ready.
Preheat the grill:

While the veggies are marinating, prepare your grill for medium-high heat, 400º to 450ºF. If using a charcoal grill, fill a charcoal chimney with briquettes and light with a starter cube or paper. Once the coals on top start to ash over, dump the briquettes into the grill and spread into an even layer. Drop in the cooking grate and close the lid. Make sure all of the vents are open.

If using a gas grill, light the burners and allow to preheat for 15 to 20 minutes.
Assemble the skewers:

Remove the vegetables from the marinade, leaving the mozzarella behind to continue to marinate. Tap off any excess marinade from the vegetables and thread them evenly onto the skewers. Lay the skewers on a baking sheet and season with the salt and pepper.
Grill:

Brush the grill grates lightly with neutral oil and add the vegetable skewers. (Alternatively, you can use a grill pan with the heat on high.)

Grill, covered, turning occasionally, until the vegetables are lightly charred and just fork tender, 6 to 10 minutes.
Finish and serve:

Remove the skewers from the grill. When cool enough to touch, add the marinated mozzarella balls, placing 2 on the end of each skewer. Serve the skewers garnished with the fresh basil and drizzled with the remaining marinade.

Cooled skewers can be stored in an airtight container in the refrigerator for up to 3 days.

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Nutrition Facts (per serving)
172	Calories
14g	Fat
8g	Carbs
6g	Protein

Nutrition Facts
Servings: 3 to 6
Amount per serving
Calories	172
% Daily Value*
Total Fat 14g	18%
Saturated Fat 4g	19%
Cholesterol 15mg	5%
Sodium 295mg	13%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 6g
Vitamin C 48mg	240%
Calcium 129mg	10%
Iron 1mg	5%
Potassium 317mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.