Grilled Vegetable Skewers Recipe

Ingredients

• 1ear of corn, husk removed
• 1courgette
• 1yellow summer squash
• ½red pepper, deseeded and cored
• ½red onion
• 8brown mushrooms
• 30 ml (2 tablespoons)extra-virgin olive oil
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper

Instructions

1. 1

   Heat the grill

   Clean the grill grates and preheat the grill to medium heat, 175–230°C (350–450°F). If using wooden skewers, soak them in water for 10 minutes; metal skewers need no preparation.

2. 2

   Thread the vegetables

   Cut the vegetables into 1.25 cm (½-inch) slices or chunks. Alternate the vegetables as you thread them onto the skewers, filling each skewer to the end. Drizzle with olive oil, then sprinkle evenly with salt and pepper.

3. 3

   Grill the skewers

   Close the grill lid and cook the vegetables until tender and lightly charred, turning the skewers every 3–5 minutes. Serve warm or at room temperature.

What are grilled vegetable skewers?

Vegetable skewers are a simple American-style grilling dish: assorted vegetables are threaded onto skewers, seasoned and cooked over heat. This version combines sweet corn, squash, pepper, onion and mushrooms for a mix of flavours and textures.

The vegetables are cut into slices or chunks, then turned regularly as they grill. A little olive oil helps the seasoning coat them and encourages light browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 3g protein, 12g carbs, 8g fat.

The corn and other vegetables provide most of the carbohydrates, while the olive oil supplies most of the fat. The vegetables contribute some protein, but this serving is relatively modest in protein; serve the skewers alongside a protein-rich main or add beans to the meal.

Choosing the vegetables

Firm pieces: Cut the vegetables into roughly 1.25 cm pieces so they are manageable to thread and cook through on the grill.

Even sizing: Keep pieces of each vegetable similar in thickness where possible. This helps them cook at a more even pace, even though the different vegetables may soften at slightly different rates.

Threading and skewers

Metal skewers: These can go straight to the grill without soaking and are easy to turn with the vegetables threaded on.

Wooden skewers: Soak them in water for 10 minutes before threading, as directed in the method. Leave a little space between pieces rather than packing them tightly together.

Seasoning the skewers

Olive oil: Drizzle it over the assembled vegetables before grilling, distributing it as evenly as you can. This helps the salt and pepper adhere to the pieces.

Salt and pepper: Sprinkle both over the vegetables before they go on the grill. Turn the skewers carefully so the pieces stay in place.

Turning and checking for doneness

Regular turns: Cook with the lid closed, turning the skewers every 3–5 minutes. This exposes different sides of the vegetables to the heat and helps create light char.

Texture cues: The vegetables should be tender, with some lightly browned or charred patches. Check a thicker piece before taking the skewers off the grill.

Serving the skewers

Serving temperature: These skewers can be served warm straight from the grill or left to cool to room temperature.

On the plate: Pair them with a grain, bread or another main dish if you want a more substantial meal. The skewers also make a handy grilled vegetable side.

Recipe notes & tips

• Clean the grill grates before preheating so the vegetables are less likely to stick.
• Cut the vegetables into pieces of similar thickness for more even cooking.
• Alternate the vegetables along each skewer for a varied mix in each portion.
• Turn the skewers every 3–5 minutes rather than leaving one side over the heat.
• Use metal skewers if you want to skip soaking wooden ones.
• Serve the vegetables warm or let them come to room temperature.

Variations

• Add aubergine: Cut it into chunks similar in size to the other vegetables.
• Add cherry tomatoes: Thread them between firmer pieces to help keep them in place.
• Change the seasoning: Add dried herbs alongside the salt and pepper.
• Add garlic: Rub a little finely grated garlic into the olive oil before drizzling.
• Make it spicy: Add a pinch of chilli flakes with the salt and pepper.

Common mistakes to avoid

• Skipping the skewer soak: Soak wooden skewers in water for 10 minutes before grilling.
• Uneven cuts: Cut the vegetables to a similar thickness so they cook more evenly.
• Crowding the pieces: Leave a little room between vegetables so they are easier to turn.
• Forgetting to turn: Rotate the skewers every 3–5 minutes for even exposure to the heat.
• Grilling by time alone: Check that the vegetables are tender and lightly charred before serving.

How to store

Refrigerate leftover vegetables in an airtight container and use within 3–4 days. Reheat them briefly on the grill or in a pan, or serve them cold or at room temperature.

Frequently asked questions