How to make Grilled Vegetables Skewers

Grilling vegetables skewers seems like a no-brainer, but there are a few tricks to making them a simple success every time.

Which Vegetables Are Good for Grilling

Grilling vegetables adds a smoky flavour to each bite. Just like my easy roasted vegetables I make all year long, grilling caramelizes the vegetable’s sweetness by bringing out their natural sugars. If you have a non-veggie liker, try serving them grilled veggies on a skewer, and watch them fall right in line.

The best vegetables for grilling on skewers:

• Zucchini
• Onions
• Bell peppers
• Mushrooms
• Corn
• Cauliflower
• Broccoli
• Tomatoes

How to Prepare Grilled Vegetables Skewers

• Choose your skewer. I most often use metal skewers for threading veggies, but bamboo skewers will work too. If using wooden skewers, soak the skewers in water for at least 15-30 minutes so they don’t burn on the grill.
• Cut the vegetables the same size. Cut the vegetables into the same size chunks so they cook evenly. Cutting the vegetables too thin have a tendency to fall off the skewers as they cook, so keep them thick. Tender vegetables like zucchini or summer squash can be cut thicker because they take less time to cook and curving chunks of sliced onion over the rounded tops of mushrooms not only melds flavour, but maximizes skewer space too.
• Pack them tight. Because the vegetables shrink as they cook, pack them together tightly. Because of my OCD tendencies, I like to keep my sequencing of the vegetables the same for each skewer, but feel free to use just one type vegetable per skewer if you’re serving the vegetables all together on a platter.

Herbs and Spices That Go Well With Grilled Vegetables

If you’re looking to up your basic seasoning game, mix in minced herbs or spices to the olive oil, kosher salt and black pepper, such as:

• Tarragon
• Oregano
• Marjoram
• Mint
• Basil
• Garlic
• Cumin
• Chile powder
• Allspice
• Italian seasoning blend
• Ginger

The Best Way to Grill Skewered Vegetables

• Cut the vegetables the same thickness so they cook at the same rate. Slicing the veggies too thin will make them too tender and fall off the skewers.
• Give your veggies an oil down. Follow the golden rule of grilling: oil what you grill, not the grill itself. Drizzle the skewered vegetables with olive oil and spread it evenly with your fingers.
• Season simply. Sprinkle the vegetables somewhat generously with kosher salt and freshly ground black pepper. They absorb the salt as they cook, enhancing their inherent sweetness. Feel free to add dried herbs such as oregano, mint, tarragon, or basil if you’d like.
• Grill em up hot. Start your veggies over medium heat, about 350°F to 450°F. Close the grill lid and cook the vegetables undisturbed, rotating every 3-5 minutes until cooked through.
• Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char.