Grilled Vegetable Skewers With Herb Marinade

These veggie skewers are not only colorful and festive looking, but equally tasty and perfect for a vegan BBQ. The key to creating these little beauties is cutting the vegetable evenly into small 1 to 1 ½ inch pieces so that they match up well and cook evenly. The herb marinade and the balsamic reduction drizzle at the end give these skewers a lot of flavor.


  • 2 red onions
  • 4 zucchinis
  • 2 red peppers
  • 2 yellow peppers
  • 1 orange pepper
  • 2 tablespoons oil
  • Sea salt
  • 1/3 cup oil
  • 3 cloves garlic
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • 1 tablespoon chopped rosemary
  • Bamboo skewers

Balsamic vinegar reduction to drizzle on top (optional)


  1. Soak the bamboo skewers in water for at least 10 minutes
  2. Heat the grill
  3. Cut the vegetables into small 1 to 1 ½ inch pieces. To cut the red onion, cut in half and then cut each half into sixths. Cut the zucchinis into ¼ inch rounds. Cut the peppers into small squares.
  4. Drizzle oil on the cut veggies and sprinkle with some sea salt.
  5. Carefully skewer the pieces of vegetables onto the stick; alternating each vegetable to create a balanced and beautiful skewer.
  6. Place the skewers on the grill for approximately 20 minutes; flipping the skewer halfway to prevent overcooking.
  7. While the skewers are grilling, prepare the marinade by combining all chopped herbs, garlic, and oil in a bowl.
  8. Once the vegetables are soft and cooked through, remove and brush each one with the marinade.
  9. Plate and drizzle with some balsamic vinegar reduction.


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