Grilled Veggie Skewers Recipe – Colorful, Flavorful & Perfect for Summer

There’s nothing like the smoky flavor of grilled vegetables on a warm summer day, and these Grilled Veggie Skewers are the perfect way to enjoy them. Loaded with zucchini, bell peppers, mushrooms, onions, squash, and juicy pineapple, these colorful kabobs are a healthy, vibrant, and delicious side dish or vegetarian main course.

Whether you’re hosting a backyard BBQ, looking for a light dinner, or simply want an easy way to eat more vegetables, these skewers will become a go-to favorite. Not only are they quick to prepare, but they’re also beautiful to serve and packed with flavor from a simple herb and olive oil marinade.

Why You’ll Love This Recipe 

• Quick & Easy: Just 20 minutes from prep to plate.
  
• Healthy & Light: A nutrient-packed dish loaded with fresh veggies and fruit.
  
• Versatile: Works as a side dish, vegetarian entrée, or party appetizer.
  
• Family-Friendly: Even picky eaters love the sweet pineapple and charred edges.
  

Grilled Vegetable Skewers Recipe

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Category

Side dish, Vegetarian

Cuisine

Mediterranean

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

175

These Grilled Veggie Skewers with pineapple are a bright and colorful dish perfect for summer grilling. The vegetables are marinated in a blend of olive oil, basil, oregano, salt, and pepper, then grilled until tender with a light char. Sweet pineapple adds a burst of tropical flavor, making these skewers a hit at BBQs, potlucks, or weeknight dinners.

Author:

Guiseppe

Ingredients

• 1 Fresh Pineapple (cut into chunks)

• 2 Medium Zucchinis (sliced into 1-inch rounds)

• 2 Yellow Squash (medium sliced into 1-inch rounds)

• ½ lb Whole Mushrooms (fresh)

• 1 Red Onion, (medium, cut into chunks)

• 12 Cherry Tomatoes

• 1 Red Bell Pepper, (medium, cut into chunks)

• 8 bamboo skewers (soaked in water for 20 minutes)

Marinade

• ⅓ cup Olive Oil

• 1 ½ tsp Basil (dried)

• ¾ tsp Oregano (dried)

• ½ tsp Salt

• ⅛ tsp Ground Black Pepper

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Directions

1. Heat an outdoor grill to medium heat and lightly oil the grate.
2. Alternately thread pineapple, zucchini, squash, mushrooms, onion, cherry tomatoes, and bell pepper onto the skewers.
3. In a bowl, whisk together olive oil, basil, oregano, salt, and pepper. Brush some of the mixture over the skewers.
4. Place skewers on the grill and cook for 10–15 minutes, turning occasionally and brushing with the remaining marinade, until vegetables are tender and lightly charred.
5. Transfer to a platter and serve immediately while warm

Recipe Note

Chef Tips

Soak wooden skewers in water for at least 20 minutes to prevent burning.
Use any vegetables you like—bell peppers, eggplant, or asparagus also work great.
For extra flavor, sprinkle finished skewers with fresh herbs or a squeeze of lemon juice.

Serving Suggestions

• These grilled vegetable skewers pair beautifully with:
  
• Grilled meats, seafood, or tofu
  
• Fresh green salads or couscous
  
• Hummus, tzatziki, or garlic yogurt sauce
  
• Warm pita bread for a Mediterranean-style meal

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
  
• Reheat: Warm in a skillet or oven at 350°F until heated through. Avoid microwaving to keep the veggies from becoming soggy.
  
• Make Ahead: Prep veggies and marinade in advance, then assemble and grill just before serving.
  

Nutrition

Nutrition

Serving Size

1 serving (2 skewers)

per serving

Calories

175

Amount/Serving % Daily Value

Carbs

20 grams

7%

Protein

3 grams

6%

Fat

11 grams

14%