Name: Grilled Veggie Skewers
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; Salt and pepper to taste; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 zucchini, sliced into 1/2-inch thick rounds; 1 red onion, cut into wedges; 8 large mushrooms, halved; 8 cherry tomatoes; Wooden or metal skewers

Why You’ll Love Grilled Veggie Skewers Recipe

You’ll love this recipe because:

It brings out bold, smoky flavour in everyday vegetables through grilling.
The pineapple adds a sweet contrast that balances the savoury herbs and olive oil.
It’s colourful, simple to prepare, and works as a light main dish or a side.
The marinade is straightforward and elevates the vegetables without making things complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 fresh pineapple, cut into chunks
2 medium zucchinis, cut into 1‑inch slices
2 medium yellow squash, cut into 1‑inch slices
½ pound whole fresh mushrooms
1 medium red onion, cut into chunks
12 cherry tomatoes
1 medium red bell pepper, cut into chunks
8 bamboo skewers, soaked in water for 20 minutes
⅓ cup olive oil
1½ teaspoons dried basil
¾ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions

Gather all ingredients.
Preheat an outdoor grill to medium heat and lightly oil the grate. Alternatively, you can use a grill‑pan indoors.
Thread pineapple chunks, zucchini slices, yellow squash slices, mushrooms, onion chunks, cherry tomatoes and red bell pepper chunks onto the soaked bamboo skewers.
In a bowl whisk together the olive oil, dried basil, dried oregano, salt and black pepper. Brush some of this mixture over the vegetables on the skewers.
Place skewers on the preheated grill. Cook until vegetables are tender and lightly charred, turning occasionally and basting with remaining oil mixture. This should take about 10 to 15 minutes.
Remove from grill, serve immediately and enjoy.

Servings and timing

Servings: 4 (yields 8 veggie skewers)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Swap in other vegetables: eggplant slices, asparagus, cherry bell peppers, or even chunks of sweet potato (pre‑parboiled).
Change the fruit: try mango or peach chunks instead of pineapple for a different sweet‑grill flavour.
Add spices: include garlic powder, smoked paprika or a splash of balsamic vinegar in the marinade for extra depth.
Make it vegan/vegetarian friendly (already is) and serve with a grain like quinoa or couscous to make it a more substantial main dish.
For more protein: alternate with cubes of halloumi or marinated tofu on the skewers if desired.

Storage/Reheating

To store: Place any leftover skewers in an airtight container and refrigerate for up to 2 days.
To reheat: Warm them in a pre‑heated oven at ~350°F (175°C) for 5‑8 minutes, or use a grill/ grill‑pan for 2‑3 minutes per side to re‑char and heat through.
Note: The vegetables may soften further when stored, so reheating quickly helps preserve texture.

FAQs

What kind of grill should I use for these skewers?

You can use an outdoor gas or charcoal grill, or a heavy‑duty indoor grill pan or electric grill. Any grill that can reach medium heat will work.

Do I need to soak the bamboo skewers?

Yes — soaking the bamboo skewers for about 20 minutes helps prevent them from burning or catching fire on the grill.

Can I prepare the skewers ahead of time?

Yes — you can thread the vegetables and pineapple ahead, even apply the marinade, then refrigerate for up to an hour before grilling. Avoid doing too many hours ahead or the vegetables may release excess moisture.

What temperature defines “medium heat” on a grill?

Medium heat usually corresponds to about 350‑400°F (175‑205°C). You want the grate hot enough to grill and char vegetables but not so hot that they burn instantly.

How do I know when the vegetables are done?

You’re looking for vegetables that are tender when pierced with a fork and have some light char marks around the edges. About 10‑15 minutes of grilling, turning occasionally, is typical.

Can I use metal skewers instead of bamboo?

Yes — metal skewers are fine and don’t require soaking; however, take care when handling them as metal can become hot.

Is marinating absolutely necessary?

While you could grill the vegetables without any marinade, the olive oil‑herb mixture adds flavour, helps prevent sticking, and improves texture and browning. It’s worth doing.

Can I double or halve the recipe?

Yes — you can scale the ingredient amounts up or down as needed. If you increase the volume significantly, ensure your grill area is large enough and adjust cooking time if needed.

Are there vegetarian or vegan concerns?

This recipe is already vegetarian and vegan friendly (assuming the oil and vegetables meet your dietary preferences) — no meat, dairy or animal‑derived ingredients.

What dishes pair well with these skewers?

These skewers pair wonderfully with grilled meats or fish, as a side to a summer barbecue, or alongside a simple salad, rice or couscous to round out the meal.

Conclusion

This grilled veggie skewer recipe is a winner for its simplicity, colour and flavour. With fresh vegetables, pineapple, a no‑fuss herb and olive oil marinade and a quick grill, you get a dish that’s both lively and approachable. Whether you’re hosting friends, feeding your family or just grilling for yourself, these skewers hit the mark for taste, ease and presentation.