Fire Up the Grill for Zesty Veggie Skewers

Leah Perez
the pioneer woman's grilled veggie skewers recipe
Toss These Fresh Veggie Skewers on the GrillC. W. Newell

Turn an armload of fresh summer veggies and a bottle of balsamic vinaigrette into these grilled vegetable skewers! This is such an easy side dish for nights when you crave something light and fresh. Just toss some marinated chicken or steak on the grill alongside these kebabs. If you have leftovers, consider yourself lucky! Add the vegetables to lemon pasta for a refreshing twist, dice them up for a fluffy quiche, or chop and mix them into a pasta salad. Whether you’re hosting a cookout, enjoying a quiet dinner al fresco, or meal prepping for the week, these veggie skewers are sure to be a hit!

What vegetables are best to grill on a skewer?

A good rule for cooking an assortment of veggies is choosing ones that take around the same amount of time to cook. Tender squash, bursting tomatoes, and plump mushrooms all have compatible cooking ranges. Let firmer veggies like potatoes or carrots have their own skewers since they will not cook at the same rate as everything else.

Do you marinate veggies for kabobs?

Just like meat, marinating vegetables is an optional but delicious way to pack more flavor into your food. The vegetables used here are already relatively soft and tender, so it doesn't take long for them to absorb the tangy-sweet flavors of the balsamic vinaigrette. To pack in even more flavor, some of the vinaigrette is brushed on the skewers just before serving.

Yields: 12 servings

Prep Time: 45 mins

Total Time: 1 hour

Ingredients

  • 3/4 c.

    balsamic vinaigrette

  • 3 tbsp.

    fresh lemon juice

  • 1 lb.

    cremini mushrooms

  • 1 pt.

    grape or cherry tomatoes

  • 2

    medium orange bell peppers, cut into 1-in. cubes

  • 2

    medium yellow squash, cut into 1/2-in. rounds

  • 2

    medium zucchini, cut into 1/2-in. rounds

  • 1

    medium red onion, cut into 1-in. pieces

  • 1 1/2 tsp.

    kosher salt

  • 1 tsp.

    ground black pepper

  • 1/4 c.

    fresh parsley, chopped

Directions

  1. In a medium measuring cup, whisk together the balsamic vinaigrette and lemon juice.

  2. In a large bowl, combine the mushrooms, tomatoes, bell pepper, squash, zucchini, and onion. Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to redistribute the balsamic.

  3. Preheat the grill to medium-high heat (400°F to 425°F).

  4. Thread the vegetables on 12 (12-inch) skewers, alternating as you like.

  5. Grill the skewers, covered, until grill marks form, about 4 minutes. Turn the skewers and continue grilling until grill marks form, 3 to 4 minutes more. Uncover the grill and continue turning the skewers until the vegetables are browned and tender, 4 to 5 minutes more.

  6. Remove the skewers to a serving plate and brush with more of the balsamic mixture. Whisk the parsley into the remaining balsamic mixture. Serve the sauce with the skewers.

Tip: Soak wooden skewers in water for at least 15 minutes, if using.

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