Grilled Veggie Skewers

All you need for these colorful grilled vegetable skewers is an armload of fresh summer produce and a bottle of balsamic vinaigrette. This is a great go-to side dish for nights when you crave something light and fresh but want it on the table quickly. Just toss some chicken skewers or steak kebabs on the grill to complete your menu. If you have leftovers, consider yourself lucky! Add the vegetables to lemon pasta, dice them up and fold them into a quiche, or chop and mix them into a salad. Whether you’re hosting a cookout, enjoying a quiet dinner al fresco, or meal prepping for the week, these veggie skewers are sure to be a hit!

What vegetables are best to grill on a skewer?

A good rule for cooking an assortment of veggies is choosing ones that take around the same amount of time to cook. Tender squash, bursting tomatoes, and plump mushrooms all have compatible cooking ranges. Thread firmer veggies like potatoes or broccoli on separate skewers since they take a little longer to cook (put them on the grill first).

Do you marinate vegetables for kabobs?

As with meat and poultry, marinating vegetables is an optional but delicious way to pack more flavor into your food. The vegetables in this recipe are already relatively soft and tender, so they quickly absorb the tangy-sweet flavors of the balsamic vinaigrette. To pack in even more flavor, brush some of the vinaigrette on the skewers just before serving.

Are metal or wooden skewers better for grilled veggie kebabs?

Both kinds of skewers work just fine. If you're using wooden skewers, soak them in water for 20 minutes before adding the veggies. This prevents the wood from catching fire or burning on the grill.