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+ servings
six veggie skewers in a row
4.84 from 256 votes

Grilled Veggie Skewers

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.
Prep Time30 mins
Cook Time15 mins
soaking15 mins
Total Time45 mins
Servings: 4
Calories: 324kcal


For the Vegetable Skewers

  • 4 medium red onion
  • 4 medium zucchini sliced
  • 2 red bell pepper
  • 2 orange bell pepper
  • 2 yellow bell pepper
  • 2 green bell pepper
  • olive oil for brushing
  • Balsamic vinegar for serving

For the Garlic Herb Sauce

  • 1/3 cup olive oil
  • 5 cloves garlic minced
  • 3 tbsp fresh parsley minced
  • 3 tbsp fresh cilantro minced
  • 1 tsp fresh rosemary minced
  • salt to taste
  • freshly ground black pepper to taste


  • Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
  • Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
  • Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
  • Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
  • Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  • Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!


  • If using wooden skewers, you will need to soak them for at least 15-30 minutes before threading vegetables.
  • Get a head start on prep time and chop the vegetables the night before.
  • Place "sturdier" vegetables on the ends, such as the red onion.


Calories: 324kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 26mg | Potassium: 1023mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4715IU | Vitamin C: 349.1mg | Calcium: 63mg | Iron: 2.1mg
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