Looking for a colorful, nutritious, and absolutely delicious way to enjoy summer grilling? These Grilled Veggie Skewers with Herb Sauce are exactly what you need. I’ve perfected this recipe to bring out the natural sweetness of vegetables while adding a bright, herbaceous sauce that takes everything to the next level. Whether you’re hosting a BBQ or just want a healthy weeknight dinner, these skewers are sure to become your new favorite.
Ingredients
For the Skewers:
- 2 medium zucchini, cut into 1-inch chunks
- 2 red bell peppers, cut into 1.5-inch pieces
- 1 red onion, cut into wedges
- 8 oz mushrooms, whole if small or halved if large
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Herb Sauce:
- 1 cup fresh parsley
- ½ cup fresh basil
- 2 tablespoons fresh mint
- 2 cloves garlic
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- In a large bowl, combine cut vegetables with olive oil, minced garlic, oregano, salt, and pepper. Toss well to coat evenly.
- Thread vegetables onto skewers, alternating colors and types for visual appeal. Leave small spaces between pieces to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F).
- For the herb sauce, combine all sauce ingredients in a food processor or blender. Pulse until well combined but still slightly textured. Set aside.
- Grill skewers for 12-15 minutes, turning every 3-4 minutes, until vegetables are tender-crisp and show nice grill marks.
- Remove from grill and drizzle with herb sauce before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 people (makes 8-10 skewers)
Recipe Notes
- Cut vegetables in similar sizes to ensure even cooking.
- Don’t crowd the vegetables on the skewers – they need space to cook properly.
- The herb sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- For indoor cooking, use a grill pan or broil the skewers for similar results.
- Feel free to customize the vegetables based on what’s in season or your preferences.
- If you have leftover herb sauce, it makes a great dip for bread or dressing for salads.
- To prevent delicate vegetables like tomatoes from falling apart, place them in the middle of the skewer between firmer vegetables.
Grilled Veggie Skewers with Herb Sauce
Colorful, nutritious, and delicious grilled veggie skewers with a bright, herbaceous sauce.
Ingredients
- 2 medium zucchini cut into 1-inch chunks
- 2 red bell peppers cut into 1.5-inch pieces
- 1 red onion cut into wedges
- 8 oz mushrooms whole if small or halved if large
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh parsley
- ½ cup fresh basil
- 2 tablespoons fresh mint
- 2 cloves garlic
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
- In a large bowl, combine cut vegetables with olive oil, minced garlic, oregano, salt, and pepper. Toss well to coat evenly.
- Thread vegetables onto skewers, alternating colors and types for visual appeal. Leave small spaces between pieces to ensure even cooking.
- Preheat your grill to medium-high heat (around 400°F).
- For the herb sauce, combine all sauce ingredients in a food processor or blender. Pulse until well combined but still slightly textured. Set aside.
- Grill skewers for 12-15 minutes, turning every 3-4 minutes, until vegetables are tender-crisp and show nice grill marks.
- Remove from grill and drizzle with herb sauce before serving.
