Summer is all about firing up the grill, and these vegetarian skewers are the star of the show. They’re loaded with colorful veggies, marinated in a smoky-sweet sauce, and grilled until perfectly charred.
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Whether you’re a dedicated veggie lover or just looking to add more plant-based meals to your table, these skewers are a crowd-pleaser. They’re easy to assemble, cook in minutes, and taste incredible straight off the grill.
The secret is the marinade – it’s a balance of tangy balsamic, sweet maple, and smoky paprika that clings to every bite. Plus, they’re versatile enough to serve as a main or a side.
Why You'll Love This Recipe
About the Ingredients
1 large red bell pepper, cut into 1-inch pieces
Adds sweetness and color. Substitute with yellow or orange bell pepper for variety.
1 large yellow bell pepper, cut into 1-inch pieces
For a vibrant mix. Any color works; green is slightly more bitter.
1 large zucchini, sliced into 1/2-inch rounds
Grills beautifully and stays tender. Use yellow squash for a different texture.
1 large red onion, cut into wedges
Sweetens as it caramelizes. Use a sweet onion like Vidalia if preferred.
8 oz (225g) cremini mushrooms, stems trimmed
Meaty texture. Substitute with button mushrooms or extra-firm tofu cubes.
1/4 cup (60ml) balsamic vinegar
Provides tangy depth. Use apple cider vinegar for a fruitier note.
2 tablespoons (30ml) olive oil
Helps the marinade cling. Avocado oil works too.
2 tablespoons (30ml) maple syrup
Adds sweetness and helps char. Substitute with agave or honey (if not vegan).
2 cloves garlic, minced
Fresh garlic is key. Use 1/2 teaspoon garlic powder in a pinch.
1 teaspoon smoked paprika
Gives that smoky barbecue flavor. Regular paprika is fine but not as smoky.
1/2 teaspoon salt
Enhances all the flavors. Use sea salt or kosher salt.
1/4 teaspoon black pepper
Freshly ground is best. Adjust to taste.
Tips & Tricks
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Cut vegetables into similar sizes so they cook evenly.
- Don't overcrowd the skewers – leave a little space between pieces for even charring.
- Oil the grill grates well to avoid sticking.
Pro Tips
Step-by-Step Instructions
1. Prep the skewers
If using wooden skewers, soak them in water for at least 30 minutes. Meanwhile, cut all vegetables into uniform pieces.
2. Make the marinade
In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, minced garlic, smoked paprika, salt, and pepper.
3. Marinate the veggies
Place the cut vegetables in a large bowl or zip-top bag. Pour the marinade over them and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
4. Thread the skewers
Thread the vegetables onto the skewers, alternating colors and varieties. Leave a small gap between pieces for even cooking.
5. Preheat the grill
Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grates with a paper towel dipped in oil.
6. Grill the skewers
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred. Look for golden-brown edges and a slight caramelization.
7. Brush with extra marinade
During the last 2 minutes, brush the skewers with any remaining marinade (boil it first to kill bacteria) for extra flavor.
8. Serve and enjoy
Remove from the grill and let rest for 2 minutes. Serve hot with extra marinade or a sprinkle of fresh herbs if desired.
Delicious Variations
- Add cherry tomatoes and pineapple chunks for a sweet-tangy twist.
- Swap the maple syrup for honey and add a pinch of chili flakes for a spicy kick.
- Use halloumi cheese cubes for a salty, grill-friendly protein boost.
How to Store Summer Barbecue Vegetarian Skewers
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze cooked skewers in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or in a skillet over medium heat until warmed through.
Frequently Asked Questions
Q: Can I make these skewers ahead of time?
Yes, you can assemble the skewers and marinate them up to 24 hours in advance. Grill them just before serving for the best texture.
Q: What vegetables can I use?
Almost any vegetable works! Try mushrooms, cherry tomatoes, eggplant, or even firm tofu. Just make sure to cut them into similar sizes for even cooking.
Q: How do I prevent the skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling. If using metal skewers, they won't burn but may get hot—use a glove to handle them.
Q: Are these skewers vegan and gluten-free?
Yes, as written they are both vegan and gluten-free. Just ensure your balsamic vinegar and other ingredients are certified gluten-free if needed.
Q: Can I grill these on a charcoal grill?
Absolutely! Charcoal adds a lovely smoky flavor. Just wait until the coals are glowing and medium-hot before grilling.
I hope these skewers bring a burst of summer to your table! If you try them, let me know how they turn out in the comments below. Happy grilling!
Summer Barbecue Vegetarian Skewers
Juicy veggie skewers with smoky char and a tangy glaze – the perfect easy summer barbecue centerpiece.
🧂 Ingredients
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large zucchini, sliced into 1/2-inch rounds
- 1 large red onion, cut into wedges
- 8 oz (225g) cremini mushrooms, stems trimmed
- 1/4 cup (60ml) balsamic vinegar
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) maple syrup
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
📋 Instructions
- 1Prep the skewers — If using wooden skewers, soak them in water for at least 30 minutes. Meanwhile, cut all vegetables into uniform pieces.
- 2Make the marinade — In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, minced garlic, smoked paprika, salt, and pepper.
- 3Marinate the veggies — Place the cut vegetables in a large bowl or zip-top bag. Pour the marinade over them and toss to coat evenly. Let marinate for at least 15 minutes (or up to 4 hours in the fridge).
- 4Thread the skewers — Thread the vegetables onto the skewers, alternating colors and varieties. Leave a small gap between pieces for even cooking.
- 5Preheat the grill — Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grates with a paper towel dipped in oil.
- 6Grill the skewers — Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred. Look for golden-brown edges and a slight caramelization.
- 7Brush with extra marinade — During the last 2 minutes, brush the skewers with any remaining marinade (boil it first to kill bacteria) for extra flavor.
- 8Serve and enjoy — Remove from the grill and let rest for 2 minutes. Serve hot with extra marinade or a sprinkle of fresh herbs if desired.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
