Marinated Grilled Vegetable Skewers

Feeling like going meatless? Then these Grilled Vegetable Skewers are an easy and tasty recipe that you can whip up indoors or outdoors in no time.

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I love me some good vegetables, especially if they are grilled. That is why we absolutely cannot get over these Vegetable Skewers.

With a tasty sauce that the vegetables marinate in it really gives these veggie kabobs a punch of flavor without having to have any meat. We love going meatless sometimes and this is the perfect recipe for it.

Now that it is warming up outside these would be perfect to throw on the grill, or make inside when the weather is not cooperating like we show you in this recipe!

This is also a very versatile recipe and you can switch up the vegetables to any of your favorites, or you could add a meat and get a little protein if you’d like.

In the summer I just love busting out those bamboo skewers. Grilling is a great thing about that time of year that I always look forward to.

These are just so great and easy that they are a staple as either a main dish or a side dish to any recipe that you want, especially for a cookout.

So lets’ get into more detail about these yummy vegetable skewers. With so much flavor, your mouth will be watering from start to finish!

Some of our other favorite grilled recipes we have on our site include: Sticky Grilled Chicken Wings, Herb Marinated Grilled Pork Chops and Grilled Potato Salad.

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1. With a tasty marinade, they do not lack flavor.
2. You can switch up your vegetables for the ultimate healthy side dish.
3. Easily double this recipe to serve more people.

• White button mushrooms
• Red onion
• Zucchini
• Red bell pepper
• Yellow bell pepper
• Green bell pepper
• Olive oil
• Prepared pesto sauce, plus more for dipping
• Salt
• Black Pepper

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1. Soak wooden skewers in water for 20 minutes to prevent them from burning.
2. Wash and chop all the vegetables into 1-inch pieces, slice the mushrooms in half lengthwise and place them in a large bowl, set aside. 
3. Whisk the olive oil with pesto, salt, and ground pepper. Drizzle this over the vegetables and let marinate for 30 minutes, up to overnight.
4. Thread the vegetables on the skewers, leaving a place at the ends to be able to grab them.
5. Preheat the grill over high heat. Grill the kabobs for 10-15 minutes or until tender, turning them over a few times. Serve with more pesto on the side for dipping.

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WHY DO I NEED TO SOAK MY SKEWERS?

Since they are made of wood they can catch fire or turn really brown and become unstable, so you will want to get them wet so they will make sure that they will hold up during the cooking process.

You can also use metal skewers for this then you would not have to soak them.

CAN I MAKE THESE ON A GRILL?

Yes! We do them on in indoor grill pan for this recipe because we like to make these all year long but if you want to make these on an outdoor grill just cook on medium-high heat for 10-15 minutes.

These can also be made in the oven, to do that at 400 degrees F for 10-15 min, flipping halfway through or until your desired tenderness.

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ANY ADDTIONS?

I’m a fan of all the bell peppers. Hey, lemon juice would be a great addition!

You could even turn these into fruit kabobs.

• Cherry tomatoes: Add cherry tomatoes or grape tomatoes for a burst of sweetness.
• Baby potatoes: Include parboiled baby potatoes for a hearty addition.
• Fresh parsley: Sprinkle with fresh parsley for a pop of color and freshness.
• Brussels sprouts: Add halved Brussels sprouts for a different texture.
• Yellow onion: Substitute or add yellow onion for a slightly sweeter taste.
• Lemon zest: Sprinkle with lemon zest for a bright, citrusy note.
• Balsamic vinaigrette: Drizzle with balsamic vinaigrette or just balsamic vinegar for a tangy finish.
• Chimichurri sauce: Serve with chimichurri sauce for a flavorful dip.

ANY SUBSTITUTIONS?

Have them as the main course or a delicious side dish. These easy vegetable kabobs are next level!

• White button mushrooms: Use portobello mushrooms for a meatier texture.
• Red onion: Replace with yellow onion for a milder flavor.
• Zucchini: Swap zucchini with yellow squash for a different color and taste.
• Olive oil: Substitute with avocado oil for a slightly nutty flavor.
• Kosher salt: Use sea salt or Himalayan pink salt as an alternative.
• Prepared pesto: Make your own homemade pesto for a fresher taste.

These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.

You can reheat in the microwave, oven, or a pan.

Love veggies and can’t wait to get your grill on?

These Grilled Vegetable Skewers are exactly what you need, super easy and tasty.

If you’ve tried these VEGETABLE SKEWERS, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!