Grilled Veggie Skewers

Ingredients

• 2 largebell peppers (1 red and 1 yellow or orange), cut into 3.8 cm chunks
• 1 largecourgette, cut into 2.5 cm-thick rounds
• 1 largered onion, cut into 3.8 cm chunks and separated into layers
• 1 pint (about 283 g)cherry tomatoes
• 227 gcremini mushrooms, stems removed
• 120 mlextra-virgin olive oil
• 60 mlbalsamic vinegar
• 2 tablespoonssoy sauce or tamari
• 1 tablespoonDijon mustard
• 3 clovesgarlic, minced
• 1 teaspoondried oregano
• 1/2 teaspoondried basil
• 1/2 teaspoonfreshly ground black pepper
• A pinch, optionalsalt

Instructions

1. 1

   Prepare the skewers

   Get your skewers ready before assembling the vegetables. The recipe does not specify a soaking time or other preparation details.

2. 2

   Mix the marinade

   Whisk together the olive oil, balsamic vinegar, soy sauce or tamari, Dijon mustard, minced garlic, oregano, basil and black pepper. Taste it before adding the optional pinch of salt, since the soy sauce is already salty.

3. 3

   Chop the vegetables

   For the peppers, remove the tops, bottoms, cores and seeds, then cut the flesh into uniform chunks. Slice the courgette into 2.5 cm rounds, halving them if it is particularly wide. Peel and quarter the onion, cut each quarter into 2–3 chunks, then gently separate the layers. Leave the cherry tomatoes whole and remove any tough mushroom stem ends.

4. 4

   Thread the vegetables

   Thread the vegetables onto the skewers without packing them tightly; leave a little space between pieces so they can grill rather than steam. Keep about 2.5 cm clear at each end for handling.

5. 5

   Baste while grilling

   As you turn the skewers on the grill, brush them with some of the marinade left in the bowl. The supplied method does not give a grill temperature or cooking time.

What are grilled veggie skewers?

Vegetable skewers are a simple barbecue dish: pieces of vegetables are threaded onto skewers and grilled. This version draws on familiar Mediterranean-style flavours, including olive oil, balsamic vinegar, garlic and dried herbs.

The combination gives you sweet peppers and tomatoes, savoury mushrooms, mild courgette and onion that softens and sweetens as it cooks. Cutting the vegetables into reasonably even pieces helps them cook more consistently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The vegetables provide most of the carbohydrates, while olive oil is the main source of fat; mushrooms and soy sauce contribute some protein, though this is primarily a vegetable dish. Pair a skewer portion with beans, tofu or another protein-rich side to make the plate more filling.

Why this marinade works

Oil and vinegar: Olive oil gives the marinade richness, while balsamic vinegar brings tang and sweetness. Dijon mustard helps the mixture stay blended as you brush it over the vegetables.

Savoury notes: Soy sauce, garlic, oregano, basil and black pepper bring depth without obscuring the vegetables’ individual flavours. Taste before adding salt, as soy sauce can provide plenty.

Cut for even grilling

Peppers and onion: Cut the peppers into similarly sized chunks, and separate the onion layers into curved petals. Keeping these pieces broadly uniform helps avoid some parts cooking much faster than others.

Courgette and mushrooms: Cut the courgette into thick rounds so it can hold its shape on the skewer. Leave the tomatoes whole and the mushrooms intact after trimming tough stem ends.

Leave room between pieces

Spacing: Thread the vegetables with small gaps between them rather than pushing everything together. The recipe’s guidance is to leave about 2.5 cm at both ends of each skewer for handling.

Turning: Brush the skewers with leftover marinade as you turn them on the grill. The supplied method does not specify a cooking time or visual doneness cues, so check the vegetables as they cook.

Keep the vegetables on the skewer

The peppers and onion are cut into chunks, while the courgette rounds and whole mushrooms provide larger pieces. Threading them carefully and leaving a little space helps make the skewers easier to turn.

If the courgette is very wide, halve the rounds into half-moons as the recipe suggests. This makes the pieces easier to thread and handle.

Serving ideas

Serve the skewers as a barbecue side or alongside a grain such as rice or couscous. Bread can also help make the meal more substantial.

For a fuller plate, add a protein-rich accompaniment such as grilled tofu, halloumi or beans. These are serving suggestions rather than ingredients in the skewer recipe.

Recipe notes & tips

• Cut the peppers and onion into pieces of similar size for more even grilling.
• Taste the marinade before adding salt because soy sauce is already salty.
• Leave small gaps between vegetables so they are not crowded together.
• Keep about 2.5 cm clear at each end of the skewers for easier handling.
• Brush with leftover marinade as you turn the skewers on the grill.

Variations

• Use tamari: Choose tamari instead of soy sauce for the gluten-free option named in the ingredient list.
• Change the herbs: Adjust the oregano and basil balance to suit your preferred Mediterranean-style flavour.
• Add courgette half-moons: Halve the rounds if your courgette is particularly wide.
• Make it spicier: Add a little chilli to the marinade for a hotter flavour.
• Serve with grains: Add couscous or rice alongside the skewers for a more substantial meal.

Common mistakes to avoid

• Crowding the skewers: Leave small gaps between pieces so the vegetables grill rather than steam.
• Uneven pepper chunks: Cut them to a similar size to help them cook at the same pace.
• Oversalting the marinade: Taste it first because the soy sauce already adds salt.
• Leaving tough stem ends: Trim any tough mushroom stems before threading.
• Filling the whole skewer: Leave about 2.5 cm clear at each end so you can handle it.

How to store

Refrigerate leftover cooked vegetables in an airtight container and use within 3–4 days. Reheat gently in a pan or in the oven until hot, or enjoy them cold in a salad.

Frequently asked questions