Description

These Vegan Grilled Veggie Skewers are a colorful, smoky, and satisfying plant-based option for summer cookouts, weeknight dinners, or meal prep. Tender-crisp vegetables are marinated in a zesty herb and garlic dressing, threaded onto skewers, and grilled until charred and caramelized. They’re naturally vegan, gluten-free, and easy to customize.

Ingredients

12 wooden or metal skewers (if wooden, soak in water 30 minutes)

1 medium red bell pepper, cut into 1½-inch pieces

1 medium yellow bell pepper, cut into 1½-inch pieces

1 medium red onion, cut into wedges

1 small zucchini, sliced into ½-inch rounds

1 small yellow squash, sliced into ½-inch rounds

8 ounces cremini or button mushrooms, stems trimmed

1 cup cherry tomatoes

Optional: 8 ounces firm tofu or tempeh, cubed and pressed

Marinade

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar or lemon juice

2 cloves garlic, minced

1 tablespoon maple syrup or agave (optional, for caramelization)

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

1 teaspoon dried oregano or Italian seasoning

Salt and black pepper to taste (about ½ teaspoon salt)

2 tablespoons chopped fresh parsley or basil (optional)

Equipment

Grill (gas, charcoal, or grill pan)

Mixing bowl and whisk or jar with lid

Cutting board and knife

Tongs and a basting brush (optional)

Instructions

Step 1: Prepare the vegetables and optional tofu. Cut vegetables into even-sized pieces so they cook uniformly. If using tofu, press it for at least 15 minutes and cut into cubes.

Step 2: Make the marinade. In a bowl or jar, whisk together olive oil, balsamic or lemon juice, minced garlic, maple syrup, Dijon mustard, smoked paprika, oregano, salt, pepper, and fresh herbs if using.

Step 3: Marinate. Toss the vegetables (and tofu, if using) in about two-thirds of the marinade—reserve the rest for brushing while grilling. Let sit for 20–30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Step 4: Preheat the grill. Heat to medium-high (about 400–450°F / 200–230°C). If using a grill pan, preheat over medium-high heat and oil lightly to prevent sticking.

Step 5: Assemble skewers. Thread vegetables and tofu onto skewers, alternating colors and textures. Don’t pack pieces too tightly—leave a little space for heat circulation.

Step 6: Grill the skewers. Place skewers on the hot grill and cook for about 3–5 minutes per side, rotating to get even char marks. Brush with reserved marinade once or twice while grilling. Total cook time is typically 10–14 minutes until vegetables are tender-crisp and nicely charred.

Step 7: Finish and serve. Transfer skewers to a platter, squeeze fresh lemon over the top if desired, and sprinkle with additional chopped herbs or a pinch of flaky sea salt. Serve immediately.

Serving Suggestions

Serve with warm pita, quinoa or rice, a fresh green salad, or over a bed of greens with a dollop of vegan yogurt or hummus. Add a side of grilled corn or a tangy chimichurri for extra brightness.

Tips and Variations

Tip: Use a mix of soft and firm vegetables to create interesting textures. Denser vegetables like potatoes or carrots should be par-cooked (boiled or roasted) before skewering.

Variation: Make a smoky-sweet version by swapping balsamic for maple-lime glaze. For an Asian-inspired twist, use a marinade of tamari, sesame oil, rice vinegar, and grated ginger.

Tip: If using wooden skewers, keep them soaked in water until ready to grill to prevent burning. Metal skewers conduct heat—handle with care or use tongs to remove.

Storage

Refrigerate leftover cooked skewers in an airtight container for up to 3 days. Reheat gently on the grill or in a hot skillet for best texture. Marinated but uncooked vegetables can be refrigerated for up to 24 hours before grilling.

Estimated Nutrition (per serving, serves 4)

Calories: ~140 kcal | Protein: 3–6 g | Carbohydrates: 10–14 g | Fat: 8–10 g | Fiber: 3–5 g (Values vary by vegetables and optional tofu)

Notes

Adjust seasoning and marinade quantities to taste. These skewers are highly adaptable—swap in seasonal vegetables or whatever you have on hand.