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Flavorful Grilled Veggie Skewers

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These grilled veggie skewers are bright, tender, and full of smoky flavor, perfect for weeknights or backyard cookouts.

Ingredients

Scale
  • 2 bell peppers, cut into 1.5-inch pieces
  • 2 small zucchini, cut into 1/2-inch rounds
  • 1 red onion, cut into 1.5-inch chunks
  • 8–10 oz mushrooms, halved if large
  • 1 pint cherry tomatoes
  • 2–3 tbsp fresh parsley or basil, chopped (for serving)
  • Lemon wedges, for serving
  • 8–10 metal or soaked wooden skewers
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 2–3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • Optional: 8 oz firm tofu or halloumi, 1-inch cubes
  • Optional: 1 tsp honey or maple syrup for sweetness

Instructions

  1. Soak wooden skewers in water for 20–30 minutes if using them. Preheat the grill to medium-high (about 400–450°F / 200–230°C).
  2. Cut the peppers, zucchini, and red onion into similar-sized pieces so they cook evenly. Halve the large mushrooms and leave the cherry tomatoes whole.
  3. Whisk together olive oil, lemon juice, balsamic, garlic, oregano, paprika, salt, and pepper in a large bowl.
  4. Add the chopped veggies (and tofu or halloumi if using) to the bowl and toss to coat. Marinate for 15–20 minutes (up to 2 hours in the fridge).
  5. Thread the veggies onto skewers, alternating colors and textures. Lightly oil the grill grates.
  6. Grill skewers for 8–10 minutes, turning every 2–3 minutes, until lightly charred and tender.
  7. Transfer the skewers to a platter, squeeze with fresh lemon, sprinkle with herbs, and serve hot with your favorite sides.

Notes

Cut veggies to similar size for even cooking. Oil the grates to prevent sticking. Use two skewers per kebab for easy turning.

Nutrition

Find it online: https://sourdoughvoyage.com/flavorful-grilled-veggie-skewers/