Grilled Rainbow Vegetable Skewers

A colorful mix of bell pepper, zucchini, red onion, cherry tomatoes, and mushrooms threaded onto skewers and grilled until lightly charred and tender-crisp, perfect for a first attempt at grilling multiple vegetables at once.

Prep20 min

Cook12 min

Total32 min

ServingsServes 4

DifficultyEasy

Rating★ 4.0

Why You'll Love This

Colorful, crowd-pleasing party dish
Naturally vegan and gluten-free
Flexible: swap in any vegetables you have on hand

Ingredients

1 large red bell pepper, cut into 1.5-inch squares
1 large yellow bell pepper, cut into 1.5-inch squares
2 medium zucchini, cut into 1-inch-thick rounds
1 large red onion, cut into 1.5-inch chunks
12 cherry tomatoes
8 ounces whole button mushrooms
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges, for serving

Method

If using wooden skewers, soak 8 skewers in water for at least 20 minutes so they do not catch fire on the grill; metal skewers can be used straight away.
In a large bowl, toss the bell peppers, zucchini, onion, tomatoes, and mushrooms with the olive oil, garlic, oregano, smoked paprika, salt, and pepper until evenly coated.
Thread the vegetables onto the skewers in a repeating pattern, leaving a small gap between pieces so heat can reach all sides, and try to group similarly sized pieces together so they cook at the same rate.
Preheat the grill to medium heat, about 375 to 400 degrees Fahrenheit, and scrape and oil the grates well so the vegetables release easily.
Lay the skewers on the grill and close the lid, cooking for 3 to 4 minutes per side, turning a quarter turn every few minutes so all 4 sides get light grill marks, for about 12 minutes total.
Check doneness by looking for lightly charred edges and vegetables that are tender when pierced with a fork but still hold their shape; zucchini and peppers should not be mushy.
If some pieces are browning too fast, move that section of the skewer over indirect heat while the rest continues cooking.
Remove the skewers from the grill and let rest for 2 minutes, then squeeze fresh lemon wedges over the top before serving warm.
Serve the skewers as is, or slide the vegetables off onto a bed of rice or into a warm pita.

Tips

Cut all vegetables into similar sized pieces so nothing overcooks while you wait for the biggest chunks to finish.
Leave a little space between pieces on the skewer; vegetables jammed tightly together steam instead of getting char marks.

Nutrition (estimated per serving)

Calories: 150

Protein: 4g

Fat: 10g

Carbs: 14g

Fiber: 4g

Sodium: 380mg