There’s just something magical about summertime grilling — especially when it’s colorful, fresh, and straight from the garden. These grilled vegetarian skewers are a crowd-pleasing favorite around here.
With tender veggies brushed in a buttery herb blend and lightly charred to perfection, they’re a flavorful, meatless option that even carnivores will love.
These grilled summer vegetables are a vibrant and versatile side or main dish for a backyard BBQ, a picnic in the park, or just a weeknight dinner on the patio.
Easy Grilled Vegetarian Skewers with Summer Veggies
8 cups of vegetables make about 8 skewers.
Ingredients for Grilled Vegetable Skewers:
Choose any of these vegetables that you want. You can use as many of each one as you want. The numbers I have provided are just a starting point.
2 lbs. baby potatoes (red or Yukon Gold work best on skewers), boiled until just tender
2 zucchini, cut into chunks
1-2 yellow squash, cut into chunks
1 medium red onion, cut into chunks
8 oz. mushrooms
16 cherry tomatoes
2 bell peppers, cut into slices
1/2 eggplant, cut into chunks
1/4 cup butter, melted
1/4 cup olive oil
Salt and pepper to taste (lemon pepper is delicious here too)
Minced fresh rosemary and basil
How to Make Grilled Vegetarian Skewers:
Soak bamboo skewers in water prior to use. (30 minutes minimum but I find an hour is better)
Thread vegetables onto skewers.
Mix together the butter and oil and brush the vegetables with it.
Sprinkle with the herbs and spices. Grill for about 20 minutes until vegetables are tender (and potatoes are golden and crispy if using them). These are also tasty when made in the oven.
Recipe Notes and Tips:
- You can parboil harder vegetables like potatoes or carrots ahead of time so they cook evenly on the grill.
- Don’t skip soaking the skewers — it prevents burning!
Whether you’re catering to vegetarians or just looking to add more veggies to your plate, these grilled skewers are always a hit.
More Vegetarian Recipes You Might Enjoy:
- Vegan Tofu Lettuce Wraps
- Black Bean and Rice Enchiladas
- Cuban-Style Black Beans and Rice
- Caprese Garlic Bean Salad
Frequently Asked Questions About Grilled Vegetable Skewers
Can I make these ahead of time?
Yes! You can prep and skewer the vegetables ahead of time, then refrigerate them until you’re ready to grill. Just brush with the oil and butter mixture right before grilling.
What’s the best way to cook these if I don’t have a grill?
You can roast them in the oven at 425°F for 20–25 minutes or cook them on a stovetop grill pan. Keep an eye on them so they get tender and lightly browned.
Do I have to use all the veggies listed?
Not at all! This recipe is flexible. Use whatever fresh vegetables you have on hand — just be sure they’re cut to similar sizes for even cooking.
What should I serve with veggie skewers?
They’re great alongside grilled corn, rice pilaf, hummus and pita, or even as a topping for grain bowls or salads.
We’d love to see how you make them your own. Snap a pic and tag us @MixinMamas on Facebook or Instagram!
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Looking for more vegetable side dishes? Check these out:
- Creamy Red Potato Salad with Fresh Herbs
- Wilted Spinach Salad
- Roasted Sweet Potato and Arugula Salad
- Caprese Twice-Baked Potatoes
- Spicy Cucumber Salad
Grilled Vegetarian Skewers
Ingredients
- 2 lbs. baby potatoes red or Yukon Gold work best on skewers, boiled until just tender
- 2 zucchini cut into chunks
- 1-2 yellow squash cut into chunks
- 1 medium red onion cut into chunks
- 8 oz. mushrooms
- 16 cherry tomatoes
- 2 bell peppers cut into slices
- 1/2 eggplant cut into chunks
- 1/4 cup butter melted
- 1/4 cup olive oil
- Salt and pepper to taste lemon pepper is delicious here too
- Minced fresh rosemary and basil
Instructions
- Soak bamboo skewers in water prior to use. (30 minutes minimum but I find an hour is better)
- Thread vegetables onto skewers.
- Mix together the butter and oil and brush the vegetables with it.
- Sprinkle with the herbs and spices. Grill for about 20 minutes until vegetables are tender (and potatoes are golden and crispy if using them). These are also tasty when made in the oven.