Nothing says summer quite like a colorful platter of grilled veggie skewers. I love how these vegan veggie skewers bring together the freshest flavors of the season with just a few simple ingredients. They’re perfect for backyard barbecues or a quick weeknight dinner when I want something light but satisfying.
Why You’ll Love These Vegan Veggie Skewers
As someone who has dedicated years to vegan cooking and ran my own vegan restaurant, I know the importance of flavor, nutrition, and fun in every meal. These vegan veggie skewers check all those boxes and then some. Each colorful skewer bursts with charred edges, smoky flavor, and tender-crisp textures that keep your palate excited with every bite.
What makes them special is how simple and adaptable they are. I love that you can use whatever fresh vegetables you have on hand—bell peppers, zucchini, mushrooms, red onion, and cherry tomatoes all work beautifully. This flexibility lets you play with colors and seasonal produce, helping you create healthy meals that never get boring.
This dish supports a healthy, plant-based lifestyle, delivering plenty of essential nutrients. Packed with fiber, vitamins, and minerals, these skewers fit perfectly into my fitness-focused routine. The recipe is also 100 percent plant-based and oil-free options are easy if you want to go extra light.
Whether you’re feeding meat-eaters or longtime vegans, these veggie skewers always satisfy. The vibrant appearance and bold seasoning bring everyone together at the table—making these an absolute must for barbecues, picnics, or a simple weeknight dinner at home.
Ingredients for Vegan Veggie Skewers
To make my signature Vegan Veggie Skewers, I always reach for the freshest produce and a simple yet flavorful marinade. These plant-powered ingredients bring out the best in every bite and make any cookout healthier and more delicious.
Fresh Vegetables
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into ½-inch rounds
- 1 medium red onion, cut into 1-inch wedges
- 8 ounces cremini mushrooms, stems trimmed
- 1 pint cherry tomatoes, whole and rinsed
Marinade Ingredients
- 3 tablespoons extra virgin olive oil (or use aquafaba for oil-free)
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Add-Ons
- 1 medium yellow squash, sliced into ½-inch rounds
- 1 small eggplant, cut into 1-inch cubes
- ½ cup pineapple chunks, fresh or canned in juice
- 1 teaspoon crushed red pepper flakes for heat
- 2 tablespoons chopped fresh parsley or basil for garnish
These simple ingredients offer a rainbow of flavor and nutrition that keeps plant-based eating vibrant and exciting.
Tools and Equipment Needed
For perfectly grilled Vegan Veggie Skewers, I always rely on a few simple tools that make prep and grilling seamless. Each piece of equipment helps bring out the best taste and texture in every veggie.
- Cutting board: A sturdy cutting board gives me plenty of space to chop all my veggies cleanly and efficiently.
- Sharp chef’s knife: A dependable chef’s knife makes slicing zucchini, bell peppers, and onions a breeze while keeping cuts even for even grilling.
- Vegetable peeler: If I include veggies like eggplant or squash with tougher skins, a peeler helps prep them quickly.
- Large mixing bowl: I use a big bowl to toss veggies in the marinade, coating each piece for maximum flavor.
- Reusable metal skewers or bamboo skewers: Metal skewers work best since they do not burn and are reusable. If I use bamboo skewers I make sure to soak them in water for at least 30 minutes so they do not burn on the grill.
- Grill or grill pan: A charcoal or gas grill infuses the veggies with that classic smoky flavor and gorgeous char. A grill pan works well for indoor cooking too.
- Tongs: I use long-handled tongs to safely turn my skewers and get an even grill without burning my hands.
- Basting brush (optional): When I want to brush extra marinade over the veggies as they grill a silicone basting brush is handy.
| Tool | Purpose |
|---|---|
| Cutting board | Clean, safe surface for chopping veggies |
| Chef’s knife | Precise and efficient cutting |
| Vegetable peeler | Peel skins off certain vegetables |
| Large mixing bowl | Marinate veggies evenly |
| Metal or bamboo skewers | Hold vegetables together on the grill |
| Grill or grill pan | Cook veggies with charred flavor |
| Tongs | Turn skewers safely and easily |
| Basting brush | Add extra marinade while grilling (optional) |
Having these basics ready means I can focus on what matters: healthy, delicious, vibrantly charred vegan skewers. Each tool is essential to make prep and grilling smooth and enjoyable while keeping the cooking process fun and stress-free.
Make-Ahead and Storage Tips
When I am getting ready for a cookout or prepping for a busy week, I love preparing these Vegan Veggie Skewers ahead of time. Here is how I keep them tasting fresh and flavorful.
Prepping in Advance
- Slice all vegetables up to 24 hours before grilling. Store each type separately in airtight containers in the fridge to keep them crisp.
- Mix the marinade and store it in a jar in the fridge overnight. This lets the flavors meld for a richer taste the next day.
- Thread the veggies onto skewers up to 12 hours ahead. Lay them flat on a tray, cover tightly with plastic wrap, and refrigerate. I do not marinate or salt the veggies too early or they may lose their crunch.
Storing Cooked Skewers
- Once grilled, let skewers cool to room temperature before storing.
- Arrange cooled skewers in a single layer in an airtight container or zip-top bag. Place parchment paper between layers to prevent sticking.
- Store in the refrigerator for up to 3 days.
Reheating Leftovers
- To reheat, I use a grill pan or oven set to 375°F. Spread skewers out in a single layer and heat for 8 to 10 minutes until warmed through.
- For a quicker option, the microwave works too. Heat on high in 30-second bursts until hot.
- I do not recommend freezing grilled veggie skewers. The texture becomes mushy and loses its vibrant crunch.
| Prep Step | Method | Max Time |
|---|---|---|
| Sliced veggies | Airtight containers in fridge | 24 hours |
| Threaded skewers ungrilled | Covered tray in fridge | 12 hours |
| Grilled skewers stored | Airtight container in fridge | 3 days |
| Reheating oven/grill | 375°F, 8-10 minutes | – |
| Reheating microwave | 30-second bursts | – |
With these make-ahead and storage tips, I can always enjoy fresh, healthy, and delicious vegan skewers no matter how busy my week gets.
Directions for Vegan Veggie Skewers
These step-by-step directions make it easy to craft healthy and vibrant vegan veggie skewers at home. Gather your tools and get ready to grill up a colorful plant-based feast.
Step 1: Prep the Vegetables
I start by washing and drying all vegetables. I trim and cut bell peppers into 1.5-inch squares. I slice zucchini into 1/2-inch thick rounds. I peel and quarter the red onion. I clean cremini mushrooms and remove stems if large. Cherry tomatoes stay whole. If I add extras like eggplant or pineapple, I chop those into even 1.5-inch pieces. Keeping a consistent size helps everything cook evenly.
Step 2: Make the Marinade
In a large mixing bowl, I whisk together 1/4 cup extra virgin olive oil or aquafaba, 2 tablespoons fresh lemon juice, 2 cloves minced garlic, 1 tablespoon balsamic vinegar, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. For extra color or heat, I might add a pinch of crushed red pepper flakes or a handful of chopped fresh parsley.
Step 3: Marinate the Veggies
I add the prepped vegetables to the bowl with marinade. Using clean hands or a large spoon, I toss until every piece is coated in the mixture. I let them marinate for at least 25 minutes at room temperature, or up to 2 hours in the fridge. This soaks every veggie with delicious seasoning.
Step 4: Assemble the Skewers
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If I use bamboo skewers, I soak them for 20 minutes in water to prevent burning. Then, I thread the marinated veggies onto skewers, alternating colors and shapes for visual flair. I leave a small gap between each piece so heat circulates around them.
Step 5: Grill or Roast the Skewers
I preheat the grill over medium-high heat, brush it lightly with oil (if using), and place skewers directly on the grate. I grill for 10 to 12 minutes, turning every 3 minutes, until veggies are tender-crisp and have smoky char marks. For oven roasting, I arrange skewers on a lined baking sheet and roast at 425°F for 18 to 20 minutes, turning halfway through.
Step 6: Serve and Enjoy
When done, I move the skewers to a serving platter and sprinkle with extra parsley or a squeeze of lemon juice. These vegan veggie skewers taste incredible hot off the grill and make the perfect centerpiece for any plant-based meal.
Tips for Perfect Vegan Veggie Skewers
- Choose the Right Veggies: I always select firm, fresh veggies that hold their shape on the grill. My favorites include bell peppers, red onion, zucchini, whole cremini mushrooms, and cherry tomatoes. If you add softer options like eggplant or pineapple, keep the pieces thick to prevent them from falling apart.
- Cut Everything Evenly: For even cooking, I cut all vegetables into similar-sized pieces—about 1 to 1.5 inch chunks. This way every bite is tender and nothing overcooks or scorches.
- Soak Bamboo Skewers: If I use bamboo instead of metal skewers, I soak them in water for at least 30 minutes. This prevents burning on the grill and keeps your skewers intact.
- Marinate for Maximum Flavor: I toss my veggies in the marinade and give them plenty of time to soak. I find 30 minutes works well, but if I have more time, I let them chill for a few hours. The acid in the marinade helps soften tougher veggies and the flavors sink in beautifully.
- Alternate Vegetables on Skewers: When I thread the veggies, I like to alternate colors and textures. This makes the skewers visually appealing and ensures a nice mix of flavors in every bite.
- Preheat the Grill or Pan: Starting with a hot grill or grill pan (medium-high heat) locks in the moisture and gives a delicious smoky char—one of the secrets to my restaurant-style skewers.
- Don’t Overcrowd the Skewers: I leave a tiny space between each piece. This helps the heat circulate so the veggies cook evenly and brown nicely.
- Turn Frequently: I use long tongs to turn the skewers every 2 to 3 minutes for even charring. This keeps everything tender with just the right amount of crispness at the edges.
- Baste as Needed: Sometimes I brush a little extra marinade while grilling for an extra boost of flavor and moisture. If the veggies start looking dry or you want a deeper flavor, this trick always works.
- Finish with Freshness: After grilling, I squeeze fresh lemon juice and sprinkle chopped parsley before serving. The brightness lifts the flavors and makes the skewers truly irresistible.
Conclusion
I love how vegan veggie skewers bring people together around the grill with so much color and flavor. Whether I’m hosting friends or just craving something fresh and satisfying for dinner these skewers never disappoint.
They’re simple to make easy to customize and always a hit at any table. Give them a try and let your creativity shine—you might just find a new favorite way to enjoy your veggies.
