Grilled Vegetable Skewers

  • serves 8

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

A grilled vegetable skewer is one of the best ways I know to get kids to eat vegetables – especially when they’re marinated in a tasty herb vinaigrette. Just about any veggie will grill nicely, so use your imagination and get ready for empty plates.

5 Ratings
Directions for: Grilled Vegetable Skewers


8 wooden or metal skewers

One or two bell peppers

1 zucchini

1 yellow squash

1 red onion

1 handful of cherry tomatoes

1 handful of mushrooms

A few generous splashes of Italian Herb Vinaigrette


1. If you’re using wooden skewers pre-soak them in water for an hour or so, this will help keep them from burning on the grill.

2. Cut the vegetables into roughly equal-sized chunks then arrange as you wish on the skewers. Splash with the vinaigrette and let them marinate for an hour or so. Season with salt and pepper then grill until the vegetables are lightly caramelized and tender.

See more: North American, Dinner, Quick and Easy, Tomatoes, Barbeque, Summer, Mushrooms, Pepper, Lunch, Grill, Appetizer, Vegetables, Vegetarian, Side, BBQ


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