Mediterranean Grilled Vegetable Skewers

Grilling season is when my dinner game gets easy. I love standing outside with a cold drink while everything cooks on the grill instead of heating up my kitchen. And honestly, skewers might be my favorite thing to throw on there because they make serving so simple. Everyone just grabs one.

These grilled vegetable skewers are what I make when I want something colorful on the table without a lot of work. You just chop everything into chunks, thread them onto skewers, and brush on a quick marinade. The pineapple is a nice touch that surprises people. It gets a little caramelized on the grill and tastes amazing with the peppers and onions.

I usually make these for backyard dinners when I want something that works as either a side dish or a main. My kids will actually eat their veggies this way, and I get to avoid turning on the oven. That’s a win in my book.

SAVE NOW

What Kind of Vegetables Should I Use?

The beauty of grilled vegetable skewers is that you can really mix and match based on what’s in season or what you have on hand. The vegetables listed in this recipe are a great starting point, but feel free to swap in eggplant, bell peppers of different colors, or even asparagus if that’s what you prefer. Just make sure whatever vegetables you choose are cut into similar-sized pieces so they cook evenly on the grill. Fresh, firm vegetables work best since they’ll hold up better on the skewers and won’t get mushy while cooking.

SAVE NOW

Options for Substitutions

These grilled skewers are super forgiving when it comes to swapping ingredients:

• Vegetables: Feel free to mix and match based on what you have. Eggplant, bell peppers in different colors, chunks of corn on the cob, or even asparagus work great. Just keep pieces roughly the same size so they cook evenly.
• Pineapple: Fresh is best here, but if you only have canned pineapple chunks, drain them well and pat dry before skewering. You could also swap for peach chunks or leave out the fruit entirely for an all-veggie version.
• Mushrooms: Button mushrooms are classic, but cremini, portobello chunks, or shiitake mushrooms all work nicely on the grill.
• Olive oil: Avocado oil or vegetable oil make good substitutes if you’re out of olive oil.
• Dried herbs: Don’t have basil or oregano? Try Italian seasoning, herbes de provence, or even a simple garlic powder and paprika combo. Fresh herbs work too – just triple the amount.
• Bamboo skewers: Metal skewers are reusable and don’t need soaking, making them a great alternative if you have them on hand.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled vegetable skewers is cutting the vegetables into different sizes, which means some pieces will burn while others stay undercooked – aim for uniform 1-inch chunks so everything cooks evenly.

Skipping the step of soaking your bamboo skewers in water for at least 20 minutes will result in charred, burning sticks that can catch fire on the grill, so don’t rush this part.

Another common error is overcrowding the skewers by packing vegetables too tightly together, which prevents proper heat circulation and leads to steaming instead of grilling – leave a little space between each piece for the best char and flavor.

Finally, resist the urge to crank up the heat too high, as medium heat gives you time to cook the vegetables through without burning the outside, and remember to turn them every few minutes for even browning on all sides.

SAVE NOW

What to Serve With Grilled Vegetable Skewers?

These colorful skewers are perfect alongside grilled chicken, steak, or fish if you want to add some protein to your meal. I love serving them over a bed of fluffy rice or quinoa to soak up all those tasty juices from the grilled veggies. A simple Greek yogurt sauce with lemon and herbs makes a great dipping option, or you could go with hummus for something a bit heartier. If you’re keeping things vegetarian, these skewers pair really well with warm pita bread and a fresh cucumber salad on the side.

Storage Instructions

Store: If you have leftover grilled veggie skewers, slide the vegetables off the bamboo sticks and store them in an airtight container in the fridge for up to 3 days. They’re great tossed into salads, grain bowls, or pasta throughout the week.

Make Ahead: You can prep these skewers a few hours before grilling. Thread all your veggies onto the soaked skewers, brush with the oil mixture, then cover and refrigerate until you’re ready to fire up the grill. This makes entertaining so much easier!

Serve: These skewers are best enjoyed fresh off the grill while they’re still warm and slightly charred. If you need to reheat leftovers, warm them in a skillet over medium heat for a few minutes or pop them back on the grill for just a minute or two per side.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 12-16 g
• Fat: 55-65 g
• Carbohydrates: 70-80 g

Ingredients

For the skewers:

• 1 pineapple (peeled and cut into 1.5-inch cubes)
• 2 zucchinis (cut into 1-inch thick rounds)
• 2 yellow summer squash (cut into 1-inch thick rounds)
• 0.5 lb cremini mushrooms
• 1 large red onion (cut into 1-inch wedges)
• 12 cherry tomatoes
• 2 bell peppers (cut into 1.5-inch chunks)
• 8 skewers (soak in water for 30 minutes if using bamboo)

For the herb oil:

• 0.5 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1.5 tsp dried basil
• 0.75 tsp dried oregano
• 0.5 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp ground black pepper

Step 1: Prepare and Soak Skewers, Create Marinade

• 8 skewers
• 0.5 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1.5 tsp dried basil
• 0.75 tsp dried oregano
• 0.5 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp ground black pepper

If using bamboo skewers, place them in water to soak for at least 30 minutes to prevent burning on the grill.

While skewers soak, prepare your marinade by whisking together the olive oil, balsamic vinegar, dried basil, dried oregano, garlic powder, kosher salt, and black pepper in a bowl until well combined.

This allows the dried herbs to begin blooming in the oil, which intensifies their flavor.

Step 2: Cut and Prepare All Vegetables and Fruit

• 1 pineapple
• 2 zucchinis
• 2 yellow summer squash
• 0.5 lb cremini mushrooms
• 1 large red onion
• 12 cherry tomatoes
• 2 bell peppers

While the skewers soak and marinade develops, cut all produce into appropriate sizes: peel and cube the pineapple into 1.5-inch pieces, slice zucchini and yellow squash into 1-inch thick rounds, quarter the red onion into 1-inch wedges, halve the large mushrooms if needed for even cooking, leave cherry tomatoes whole, and chunk the bell peppers into 1.5-inch pieces.

Keep similar vegetables grouped together to make assembly easier and faster.

Step 3: Thread Vegetables and Fruit onto Skewers

• 8 skewers
• prepared vegetables and fruit from Step 2

Remove skewers from water and pat dry.

Thread the prepared vegetables and pineapple onto the skewers in an alternating pattern—this creates visual appeal and ensures even cooking as different vegetables cook at slightly different rates.

I like to start and end each skewer with a piece of bell pepper or onion, as they’re sturdier and help hold everything together.

Aim to pack the skewers snugly but not so tight that pieces can’t cook evenly.

Step 4: Heat Grill and Oil Grate

Preheat your grill to medium heat (around 375-400°F if using a gas grill).

Once hot, use a brush or oiled paper towel to thoroughly oil the grates, which prevents sticking and helps create those beautiful char marks.

Let the grate heat for another minute after oiling.

Step 5: Brush Skewers and Grill with Rotation

• assembled skewers from Step 3
• marinade from Step 1

Generously brush the assembled skewers with the marinade from Step 1, coating all sides well.

Place skewers directly on the oiled grates and grill for 10-15 minutes, turning them every 2-3 minutes to ensure even cooking and prevent any single side from charring too quickly.

Brush with additional marinade each time you turn the skewers.

I find that medium heat and frequent turning produces the best results—tender vegetables with light caramelization rather than heavy charring.

Step 6: Rest and Serve

• grilled skewers from Step 5

Once the vegetables are tender and lightly charred on the edges, remove skewers from the grill and let them rest for 2-3 minutes before serving.

This allows the vegetables to settle and makes them easier to eat.

Transfer to a serving platter and serve warm.

Mediterranean Grilled Vegetable Skewers

Delicious Mediterranean Grilled Vegetable Skewers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 800 kcal

Ingredients

  

For the skewers

• 1 pineapple (peeled and cut into 1.5-inch cubes)
• 2 zucchinis (cut into 1-inch thick rounds)
• 2 yellow summer squash (cut into 1-inch thick rounds)
• 0.5 lb cremini mushrooms
• 1 large red onion (cut into 1-inch wedges)
• 12 cherry tomatoes
• 2 bell peppers (cut into 1.5-inch chunks)
• 8 skewers (soak in water for 30 minutes if using bamboo)

For the herb oil

• 0.5 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1.5 tsp dried basil
• 0.75 tsp dried oregano
• 0.5 tsp garlic powder
• 0.75 tsp kosher salt
• 0.25 tsp ground black pepper

Instructions

 

• If using bamboo skewers, place them in water to soak for at least 30 minutes to prevent burning on the grill. While skewers soak, prepare your marinade by whisking together the olive oil, balsamic vinegar, dried basil, dried oregano, garlic powder, kosher salt, and black pepper in a bowl until well combined. This allows the dried herbs to begin blooming in the oil, which intensifies their flavor.
• While the skewers soak and marinade develops, cut all produce into appropriate sizes: peel and cube the pineapple into 1.5-inch pieces, slice zucchini and yellow squash into 1-inch thick rounds, quarter the red onion into 1-inch wedges, halve the large mushrooms if needed for even cooking, leave cherry tomatoes whole, and chunk the bell peppers into 1.5-inch pieces. Keep similar vegetables grouped together to make assembly easier and faster.
• Remove skewers from water and pat dry. Thread the prepared vegetables and pineapple onto the skewers in an alternating pattern—this creates visual appeal and ensures even cooking as different vegetables cook at slightly different rates. I like to start and end each skewer with a piece of bell pepper or onion, as they're sturdier and help hold everything together. Aim to pack the skewers snugly but not so tight that pieces can't cook evenly.
• Preheat your grill to medium heat (around 375-400°F if using a gas grill). Once hot, use a brush or oiled paper towel to thoroughly oil the grates, which prevents sticking and helps create those beautiful char marks. Let the grate heat for another minute after oiling.
• Generously brush the assembled skewers with the marinade from Step 1, coating all sides well. Place skewers directly on the oiled grates and grill for 10-15 minutes, turning them every 2-3 minutes to ensure even cooking and prevent any single side from charring too quickly. Brush with additional marinade each time you turn the skewers. I find that medium heat and frequent turning produces the best results—tender vegetables with light caramelization rather than heavy charring.
• Once the vegetables are tender and lightly charred on the edges, remove skewers from the grill and let them rest for 2-3 minutes before serving. This allows the vegetables to settle and makes them easier to eat. Transfer to a serving platter and serve warm.