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Grilled Vegetable Skewers

Grilled Vegetable Skewers

Tamas and I grilled out last weekend and part of the meal was these grilled vegetable skewers. If you wanted the recipes for the other items, here they are:

Grilled Marinated Sirloin Steak
Tamas’ Famous Corn Salad
Mustard-Roasted Potatoes

The vegetable skewers were the easiest part of the whole meal and literally took no time or effort. They’re also great because they’re a really healthy, flavorful side that goes perfectly with any type of grilled meat. Check them out:

Grilled Vegetable Skewers
1 Red Bell Pepper
1 Orange Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
Olive Oil to coat
Wooden (or metal) Grilling Skewers
Large Zippered Plastic Bag
1 tsp Salt
1 tsp Pepper

Soak the wooden skewers in a skewer-sized container so they are completely covered in water. Let them sit for at least 5 minutes before using. This will ensure that the wood won’t burn on the grill. Preheat your grill to medium-high-ish or you can just use whatever grill setting you are using for your meat.

Remove the seeds and stem from the peppers. Chop them into 1-2 inch squared pieces. Chop the onion into the same size pieces.  Add all vegetables to the zippered plastic bag. Add enough olive oil to coat each piece of vegetable. Add salt and pepper to the mixture. Close and massage the bag to make sure each piece of veggie gets equal love from the oil, salt and pepper.

Skewer each piece of vegetable in an alternating color pattern (’cause it’s pretty!) until all pieces have been used.

Place the skewers on the grill and close the cover. Let them cook for about 2-3 minutes per side and then turn them. You will end up needing to rotate them about 4 times to cook all sides evenly. Don’t be intimidated like we were, and note that if they become blackened, that is okay! More flavor!

Cook them as much as you like – we like to still have a little crunch to ours, but you could certainly cook the heck out of them. Just be careful not to let them slide off the skewers!