Grilling Vegetable Skewers

There’s something almost primal and deeply satisfying about cooking over an open flame. When summer rolls around, or even on a surprisingly mild spring evening, the lure of the grill is strong. While burgers and steaks often steal the spotlight, let’s talk about the unsung heroes of the barbecue: grilled vegetable skewers. They’re colourful, versatile, surprisingly hearty, and bring a smoky sweetness to the table that’s hard to beat. Forget sad, limp boiled vegetables; grilling transforms them into flavour powerhouses.

Making fantastic vegetable skewers isn’t complicated, but a little thought goes a long way. It starts, naturally, with the vegetables themselves. The beauty lies in the mix-and-match potential. Think about colour, texture, and how different veggies cook. You want a combination that looks appealing and cooks relatively evenly.

Choosing Your Vegetable All-Stars

The grill is quite forgiving, but some vegetables definitely shine brighter than others when skewered and kissed by fire. Here are some top contenders:

• Bell Peppers: Red, yellow, orange, even green – they all work beautifully. They soften nicely, become sweet, and get those lovely charred edges. Cut them into generous one-inch squares.
• Onions: Red onions are particularly good for grilling. Their flavour mellows and sweetens. Cut them into wedges, keeping the layers somewhat intact so they hold onto the skewer.
• Zucchini and Yellow Squash: Summer squash staples! Cut them into thick half-moons or chunks (about half to three-quarters of an inch thick). They cook quickly and soak up marinades wonderfully.
• Cherry Tomatoes: These little bursts of flavour are fantastic grilled. They become incredibly sweet and juicy. Just be careful, as they can sometimes burst or fall off if too soft.
• Mushrooms: Cremini or button mushrooms are perfect. Whole or halved, they develop a deep, earthy flavour when grilled.
• Broccoli or Cauliflower Florets: Pre-steam or blanch them for a minute or two first. This ensures they become tender inside while getting nicely charred outside. Otherwise, they might burn before cooking through.
• Corn on the Cob: Cut cooked or raw corn cobs into one-inch rounds. Grilled corn is incredibly sweet and smoky.
• Eggplant: Choose smaller varieties or cut larger ones into one-inch cubes. Eggplant becomes wonderfully creamy and smoky on the grill.
• Potatoes: Small new potatoes or fingerlings work best. Boil or microwave them until just tender before skewering. They won’t cook through fully on the grill from raw.

The key is choosing vegetables that will cook in roughly the same amount of time. If you want to mix quick-cooking veggies (like tomatoes or zucchini) with slower ones (like potatoes or raw onion wedges), consider either cutting the slower-cooking ones smaller or giving them a head start on the grill.

Preparation: The Key to Flavour

Once you’ve gathered your vegetable army, it’s time for prep. Uniformity is your friend here. Try to cut all your chosen vegetables into roughly similar-sized pieces, around one to one-and-a-half inches. This promotes even cooking. If some pieces are tiny and others huge, you’ll end up with a skewer of charcoal bits and raw chunks. Not ideal.

To Marinate or Not to Marinate?

While you can just brush your veggies with oil and season them with salt and pepper right before grilling, a marinade takes them to the next level. Vegetables love to soak up flavour. A simple marinade doesn’t need hours; even 30 minutes can make a difference.

Here’s a basic, adaptable marinade formula:

• Fat: Olive oil is classic, but avocado oil or grapeseed oil work too. This helps prevent sticking and promotes browning. (About 1/4 to 1/3 cup)
• Acid: Lemon juice, balsamic vinegar, red wine vinegar, or even apple cider vinegar adds brightness and helps tenderize slightly. (About 2-3 tablespoons)
• Flavour Boosters: This is where you get creative!
  • Garlic (minced or powder)
  • Onion powder
  • Dried herbs (oregano, thyme, rosemary, Italian blend)
  • Smoked paprika (for extra smokiness)
  • A pinch of red pepper flakes for heat
  • Soy sauce or tamari for umami depth
  • A touch of maple syrup or honey for sweetness (use sparingly, as sugar can burn)
• Salt and Pepper: Don’t forget the basics! Season generously.

Toss your cut vegetables gently in the marinade, ensuring everything is lightly coated. Let them sit at room temperature for about 30 minutes, or you can marinate them in the fridge for a couple of hours (let them come closer to room temp before grilling).

Important Skewer Tip: If you are using wooden or bamboo skewers, remember to soak them in water for at least 30 minutes before threading the vegetables. This prevents them from catching fire and burning to a crisp on the hot grill. Don’t skip this step; it’s crucial for safety and success!

Threading the Skewers

Now for the fun part. Thread the marinated vegetables onto your soaked wooden or metal skewers. Alternate colours and textures for visual appeal. Don’t pack the vegetables too tightly together; leave a tiny bit of space between pieces. This allows heat to circulate evenly, ensuring proper cooking rather than steaming. Leave a little space at the top and bottom of the skewer to make handling easier.

Grilling to Perfection

Your skewers are prepped and ready for the fire. Let’s get grilling!

Heat Management is Crucial

Preheat your grill to medium or medium-high heat. You want it hot enough to create sear marks and cook the vegetables through without incinerating them instantly. Aim for around 375-425°F (190-220°C). If your grill has multiple burners, consider setting up a two-zone fire: one side medium-high (direct heat) and the other side medium-low or off (indirect heat). This gives you control – sear over direct heat, then move to indirect heat if things are cooking too quickly on the outside.

The Grilling Process

1. Clean and Oil the Grates: Always start with clean grill grates. Use a grill brush to scrub off any residue. Then, lightly oil the grates using a paper towel dipped in high-heat oil (like vegetable or canola) held with tongs. This prevents sticking.
2. Place Skewers on the Grill: Arrange the skewers on the oiled grates over direct medium-high heat. You should hear a gentle sizzle.
3. Grill and Turn: Grill for about 8-15 minutes in total, depending on the vegetables used and the heat of your grill. Turn the skewers every 3-4 minutes to ensure even cooking and charring on all sides. Use tongs to turn them carefully.
4. Basting (Optional): If you have leftover marinade (that hasn’t touched raw meat, if you’re grilling other things), you can brush the skewers with it during the first half of grilling. Avoid basting during the last few minutes to ensure everything cooks properly.
5. Check for Doneness: Vegetables should be tender-crisp and have nice grill marks. Pierce a larger piece (like an onion wedge or potato chunk) with a fork or the tip of a knife; it should go in with slight resistance but not be hard or mushy.
6. Rest Briefly: Remove the skewers from the grill and let them rest for a minute or two before serving.

Tips for Triumphant Skewers

• Double Skewer Trick: For flatter items like large onion pieces or if you find things spinning, use two parallel skewers instead of one. This provides stability and makes turning much easier.
• Watch for Flare-Ups: Dripping oil can cause flare-ups. Keep an eye out and move skewers to indirect heat if flames get too intense. A spray bottle with water can help tame minor flare-ups, but use it sparingly.
• Don’t Overcrowd: Give the skewers space on the grill. Overcrowding lowers the temperature and leads to steaming instead of grilling.
• Metal vs. Wood: Metal skewers are reusable and conduct heat, which can help cook vegetables from the inside out. Wooden skewers are disposable but require soaking. Choose based on your preference.

Verified Flavour Combinations: Classic Mediterranean skewers often feature zucchini, bell peppers, red onion, cherry tomatoes, and sometimes eggplant, marinated in olive oil, lemon juice, garlic, and oregano. For an Asian twist, try broccoli, mushrooms, peppers, and onions with a marinade of soy sauce, sesame oil, ginger, and garlic. Don’t be afraid to experiment!

Serving Suggestions

Grilled vegetable skewers are fantastic on their own as a light meal or a side dish. They pair beautifully with grilled chicken, fish, steak, or tofu. You can slide the vegetables off the skewers onto a platter for easier serving, or serve them intact. Drizzle with a little extra virgin olive oil, a squeeze of fresh lemon juice, or sprinkle with fresh herbs like parsley or cilantro just before serving for an extra pop of freshness.

So next time you fire up the grill, give these vibrant vegetable skewers a prime spot. They’re a healthy, delicious, and visually stunning addition to any cookout, proving that vegetables can absolutely be the star of the show.