Looking for a delicious and healthy grilling option that’s perfect for both vegetarians and meat-lovers alike? These Grilled Mushroom and Zucchini Skewers are my go-to recipe when I want something that’s both nutritious and incredibly flavorful. The combination of tender mushrooms and perfectly charred zucchini creates a wonderful mix of textures and tastes that’ll have everyone asking for seconds.
Ingredients
- 16 oz button or cremini mushrooms, cleaned and stems trimmed
- 2 medium zucchini, cut into 1-inch chunks
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8-10 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a large bowl, whisk together olive oil, minced garlic, thyme, smoked paprika, salt, and pepper.
- Add the mushrooms and zucchini chunks to the bowl and toss gently to coat evenly with the marinade. Let sit for 15-20 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Thread the mushrooms and zucchini pieces onto skewers, alternating between the two vegetables.
- Place the skewers on the preheated grill and cook for 4-5 minutes per side, or until the vegetables are tender and have nice grill marks.
- Remove from heat and let rest for 2-3 minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes (including marinade time)
Cook Time: 8-10 minutes
Total Time: 30 minutes
Servings: 4-6 people
Recipe Notes
Here are some helpful tips to make these skewers turn out perfectly:
- Try to cut the zucchini chunks roughly the same size as the mushrooms to ensure even cooking.
- Don’t overcrowd the vegetables on the skewers – leave a small space between pieces to allow for even cooking.
- For extra flavor, brush any remaining marinade over the skewers while grilling.
- These skewers can also be made in the oven under the broiler for 6-8 minutes, turning halfway through.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For a complete meal, serve these skewers over rice, quinoa, or alongside your favorite protein.
- Feel free to customize the herbs and spices to your taste – rosemary, oregano, or Italian seasoning work great too.
These Grilled Mushroom and Zucchini Skewers are perfect for summer barbecues, weeknight dinners, or any time you’re craving a healthy, flavorful dish. They’re naturally vegan, gluten-free, and packed with nutrients, making them a fantastic option for various dietary preferences.
Grilled Mushroom and Zucchini Skewers
Ingredients
- 16 oz button or cremini mushrooms cleaned and stems trimmed
- 2 medium zucchini cut into 1-inch chunks
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8-10 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- In a large bowl, whisk together olive oil, minced garlic, thyme, smoked paprika, salt, and pepper.
- Add the mushrooms and zucchini chunks to the bowl and toss gently to coat evenly with the marinade. Let sit for 15-20 minutes.
- Preheat your grill to medium-high heat (around 400°F).
- Thread the mushrooms and zucchini pieces onto skewers, alternating between the two vegetables.
- Place the skewers on the preheated grill and cook for 4-5 minutes per side, or until the vegetables are tender and have nice grill marks.
- Remove from heat and let rest for 2-3 minutes before serving.
