Grilled Vegetable Skewers

Spoon these vegetables over mixed greens for a hearty salad, or wrap them in a whole wheat tortilla for a meat-free sandwich. Or if you want to cook the whole meal on the grill, serve them with All-American Grilled Steak.

Yield: 5 servings (serving size: 1 skewer or about 1 cup vegetables)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 11.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.7g
  • Carbohydrate: 14.7g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 244mg
  • Calcium: 44mg


  • 1/4 cup olive oil
  • 2 tablespoons tarragon or balsamic vinegar
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 2 large yellow squash, cut into 3/4-inch-thick slices
  • 1 large zucchini, cut into 3/4-inch-thick slices
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 large yellow bell pepper, cut into 1-inch squares
  • 1 large red bell pepper, cut into 1-inch squares
  • 3/4 pound fresh mushrooms
  • Cooking spray


  1. 1. Combine oil and next 5 ingredients in a large bowl, stirring with a wire whisk. Add vegetables; toss gently. Cover and let stand 1 hour, tossing occasionally.
  2. 2. Prepare grill.
  3. 3. Drain vegetables, reserving marinade. Thread vegetables alternately on 5 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; cover and grill 12 to 14 minutes or until vegetables are tender, turning once and basting with reserved marinade.
  4. carbo rating: 11
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