Rainbow Veggie Skewers Grilled (Print-Friendly Version)
Vibrant skewers loaded with marinated veggies, grilled or baked for a quick and healthy meal.
# What You'll Need:
→ Vegetables
01 -
1 large red bell pepper (approx. 150 g), stemmed, seeded, and cut into 2–3 cm pieces
02 -
1 large orange bell pepper (approx. 150 g), stemmed, seeded, and cut into 2–3 cm pieces
03 -
1 large yellow bell pepper (approx. 150 g), stemmed, seeded, and cut into 2–3 cm pieces
04 -
1 medium zucchini (approx. 200 g), ends trimmed and sliced into 2.5 cm rounds
05 -
1 medium red onion (approx. 150 g), peeled and cut into wedges, layers kept in 2–3 layer clusters
06 -
250 g cherry or grape tomatoes, stemmed
07 -
225 g cremini or button mushrooms, wiped clean and left whole or halved if large (optional)
→ Marinade
08 -
60 ml extra virgin olive oil
09 -
30 ml balsamic vinegar
10 -
15 ml freshly squeezed lemon juice
11 -
2 cloves garlic, minced (approx. 2 teaspoons)
12 -
1 teaspoon dried oregano or 1 tablespoon fresh, chopped
13 -
0.5 teaspoon dried basil or 1.5 teaspoons fresh, chopped
14 -
0.5 teaspoon salt, or to taste
15 -
0.25 teaspoon freshly ground black pepper
16 -
1 teaspoon Dijon mustard (optional)
17 -
Pinch red pepper flakes (optional)
→ Assembly Essentials
18 -
8–12 wooden or metal skewers (if wooden, soak in water for at least 30 minutes)
# How to Make It:
01 -
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. Ensure metal skewers are clean.
02 -
Wash all vegetables thoroughly under cold running water and dry with a clean towel. Cut peppers into uniform 2–3 cm pieces, zucchini into 2.5 cm thick rounds (halve or quarter if wider), onion into wedges (keep 2–3 layers together), halve or quarter large mushrooms, and leave tomatoes whole.
03 -
In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, oregano, basil, salt, black pepper, Dijon mustard (if using), and red pepper flakes (if using) until well combined and slightly emulsified.
04 -
Place chopped vegetables in a large bowl or resealable bag, pour marinade over, and toss or massage to coat evenly. Allow to marinate at room temperature for at least 30 minutes or refrigerate for up to 4 hours. Bring to room temperature before cooking if chilled.
05 -
Thread marinated vegetables onto skewers in alternating colors for a rainbow effect. Leave a small gap between pieces and 2–5 cm at each end for handling. Reserve unused marinade for basting if desired, boiling it first if reusing.
06 -
Preheat grill to medium-high heat (190–230°C). Clean and lightly oil the grates. Place skewers directly on the grill. Cook for 8–12 minutes, turning every 2–3 minutes until vegetables are tender-crisp and have char marks. Optionally, baste with boiled reserved marinade in the last minutes.
07 -
Preheat broiler to high and position rack 10–15 cm from heat source. Arrange skewers on foil-lined baking sheet. Broil 8–12 minutes, turning every 2–3 minutes until lightly charred, monitoring closely.
08 -
Preheat oven to 200°C. Place skewers on parchment- or foil-lined baking sheet. Bake for 15–25 minutes, flipping once halfway until vegetables are tender and caramelized.
09 -
Heat 1 tablespoon olive oil in a large skillet or griddle over medium-high heat. Cook skewers in batches, turning occasionally, for 10–15 minutes until vegetables are browned on all sides.
10 -
Remove skewers from heat and let rest several minutes before serving warm to allow juices to settle.
# Additional Tips:
01 -
For the most vibrant presentation, thread vegetables in a consistent color order for enhanced visual appeal.
02 -
If reusing marinade for basting after contact with vegetables, boil it for at least 1 minute to ensure food safety.