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–+ servings

Grilled Veggie Skewers

Vibrant and flavorful Grilled Veggie Skewers featuring zucchini, bell pepper, mushrooms, onion, tomatoes, and pineapple—ready in just 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium zucchini sliced into ½-inch rounds
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 8 oz cremini mushrooms stems removed
  • 1 small red onion quartered
  • 10 –12 cherry tomatoes
  • 1 fresh pineapple cut into 1-inch chunks
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste

Method
 

  1. Soak wooden skewers in water for 20 minutes to prevent burning on the veggie grill.
  2. In a large bowl, whisk together 2 Tbsp olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
  3. Add zucchini, bell pepper, mushrooms, onion, tomatoes, and pineapple to the bowl. Toss gently to coat in the marinade.
  4. Thread the vegetables and pineapple onto skewers, alternating colors to create a vibrant kabob.
  5. Preheat your veggie grill or charcoal BBQ to medium-high heat (around 400°F).
  6. Brush the skewers with the herb blend of olive oil, rosemary, and smoked paprika.
  7. Place skewers on the grill grates, cover, and cook for 4–5 minutes per side, turning once for even char marks.
  8. Use a grill spatula or tongs to gently lift and rotate—to keep the kabobs intact.
  9. Check for tender-crisp vegetables and caramelized pineapple edges before removing.
  10. Transfer skewers to a platter, sprinkle with flaky sea salt, and serve hot.
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