I love how simple skewers turn a pile of vegetables into dinner on a stick. We toss bright zucchini sweet peppers red onion and mushrooms with a clean herb marinade. Then we rest the bowl and let the flavors wake up. This is one of my go to Grilling Recipes for busy nights. We cook these as a side or as the main plate. They sit well next to grilled fish or a soft loaf of bread. The char tastes like summer and the colors pop. The marinade pulls from Herb Marinade Recipes so the garden notes feel fresh and relaxed. If you like Barbeque Side Dishes this fits right in. It also lives with the Best Grill Recipes at Elena Cooks. Think Baked Vegetables but faster since the heat comes from the grill. Vegetable Skewers keep things friendly for mixed tables so everyone eats well.
Table of Contents
- 1) Key Takeaways
- 2) Easy Grilled Vegetable Skewers with Herb Marinade Recipe
- 3) Ingredients for Grilled Vegetable Skewers with Herb Marinade
- 4) How to Make Grilled Vegetable Skewers with Herb Marinade
- 5) Tips for Making Grilled Vegetable Skewers with Herb Marinade
- 6) Making Grilled Vegetable Skewers with Herb Marinade Ahead of Time
- 7) Storing Leftover Grilled Vegetable Skewers with Herb Marinade
- 8) Try these Side Dish recipes next
- 9) Grilled Vegetable Skewers with Herb Marinade
- 10) Nutrition
1) Key Takeaways
I wrote this for Elena on Elena Cooks at https://www.elenacooks.com and I kept things calm and clear. We grill fast. We eat well. We clean less.
The skewers use garden vegetables and a bright herb mix. Heat kisses the edges. The center stays tender.
Prep stays simple and flexible. This fits Barbeque Side Dishes or a light main. Leftovers win lunch the next day.
2) Easy Grilled Vegetable Skewers with Herb Marinade Recipe
I lean on Grilling Recipes when friends come by and time runs tight. Grilling Recipes help me feed a mixed table with less fuss. The skewers taste smoky and sweet. The bowl looks sunny and bright.
We chop quick. We stir herbs with oil and lemon. We toss and rest. The work feels light. The grill takes over and gives that gentle char that makes me grin.
This sits beside fish or flatbread. It stands alone when I crave color and crunch. Think Best Grill Recipes meets Baked Vegetables speed, only the heat comes from open grates.
3) Ingredients for Grilled Vegetable Skewers with Herb Marinade
Extra virgin olive oil Clean and lush oil carries the herbs and coats each piece so the grill marks stay even.
Lemon juice A small squeeze wakes the mix and keeps the flavors sharp and bright without any heavy taste.
Honey A light touch rounds the edges and helps the char turn a warm color that looks great on the plate.
Garlic One small clove pressed fine adds a soft bite that feels cozy without stealing the show.
Parsley thyme rosemary Fresh chopped herbs bring the Herb Marinade Recipes idea to life with fragrance in every bite.
Salt and black pepper A pinch now and a pinch at the end keeps the vegetables lively and clear.
Zucchini Thick half moons stay juicy on the grill and give gentle sweetness.
Red and yellow bell peppers Firm chunks hold shape and add color that makes the platter pop.
Red onion Wedges turn soft at the edges and keep a small bite in the middle.
Button mushrooms Whole mushrooms soak the marinade and give a tender chew that feels rich.
Cherry tomatoes They burst and gloss the tray with sweet juice that mixes with the herbs.
Skewers Use metal or soaked wooden sticks so the build stays safe and steady on the grates.
4) How to Make Grilled Vegetable Skewers with Herb Marinade
Step one mix the marinade Whisk oil lemon honey garlic and herbs in a bowl. Season with salt and pepper. Taste and nudge the lemon if you like more zip.
Step two toss the vegetables Add zucchini peppers onion mushrooms and tomatoes. Turn with a spoon so each piece shines. Let the bowl sit for a short rest.
Step three build the skewers Thread pieces in a loose pattern. Leave small gaps so heat can move. Brush with any marinade left in the bowl.
Step four grill Heat to medium. Set the skewers on the grates. Turn now and then until tender with light char on the edges.
Step five finish Move to a platter. Squeeze lemon. Add a pinch of flaky salt. Serve warm with yogurt dip or chimichurri.
5) Tips for Making Grilled Vegetable Skewers with Herb Marinade
Cut pieces to a similar size so each bite cooks at the same pace. That one small move gives clean texture from end to end.
Use a hot clean grate. I rub the bars with a small oil dipped towel. The skewers lift without sticking and the marks look sharp.
Plan for the table. For Barbeque Side Dishes I pair these with rice or flatbread. For a main I add halloumi or tofu. Outdoor grill ideas live well here.
6) Making Grilled Vegetable Skewers with Herb Marinade Ahead of Time
I marinate in the morning. The herbs soften and the vegetables soak up flavor. When guests arrive the grill does the work and I get to chat.
Thread the skewers and set them on a tray. Cover and chill. Bring to room temp while the grill heats so the cook stays even.
For summer grill favorites keep a spare bowl of herb oil. Brush a little after cooking to refresh the shine and scent.
7) Storing Leftover Grilled Vegetable Skewers with Herb Marinade
Slide the vegetables off the sticks and chill in a sealed box. They hold well for three days and taste great at room temp.
For a fast lunch I toss leftovers with couscous or quinoa. A spoon of yogurt or hummus on top makes a full plate with no stress.
Backyard grill cooking meets meal prep here. The flavors stay bright and the texture stays tender.
8) Try these Side Dish recipes next
9) Grilled Vegetable Skewers with Herb Marinade
Grilled Vegetable Skewers with Herb Marinade Grilling Recipes
Ingredients
For the Herb Marinade
- 3 tbsp extra virgin olive oil
- 1 garlic clove pressed
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp finely chopped parsley
- 1 tsp finely chopped thyme
- 1 tsp finely chopped rosemary
- Salt to taste
- Black pepper to taste
For the Skewers
- 1 medium zucchini cut in thick half moons
- 1 red bell pepper cut in chunks
- 1 yellow bell pepper cut in chunks
- 1 small red onion cut in wedges
- 8 to 10 button mushrooms cleaned
- 12 cherry tomatoes
- Metal or soaked wooden skewers
Instructions
Make the Marinade
- Whisk oil garlic lemon juice honey parsley thyme rosemary salt and pepper in a bowl
- Taste and adjust salt and lemon
- Let the bowl rest for fifteen minutes so the herbs mellow
Build the Skewers
- Add zucchini peppers onion mushrooms and tomatoes to the bowl and toss
- Thread the vegetables on skewers and leave small gaps so heat can move
- Brush any marinade left in the bowl over the skewers
Grill
- Heat the grill to medium
- Place the skewers on the grates
- Cook for ten to fifteen minutes turning now and then until tender with light char
- Move to a platter and brush with a spoon of fresh oil if you like
- Finish with a squeeze of lemon and a pinch of flaky salt
Serve
- Set the skewers on a tray with yogurt dip or chimichurri
- Add warm flatbread or rice for a full meal
10) Nutrition
One serving brings light energy with fiber and color. Expect around one hundred thirty calories with a small amount of plant fat and a clean list of micronutrients from the mix of vegetables.
This fits Vegetarian and fits Gluten Free when you skip any bread on the side. Sodium stays modest and you can season at the table to taste.
Drink cold water or fresh lemonade. The flavors stay bright and the meal feels calm and easy.
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