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+ servings

Easy Grilled Vegetable Skewers

Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings: 8 to 10
Calories: 103kcal
Author: Nisha Vora


  • Grill or grill pan


  • 8 to 10 cups fresh vegetables cut into bite-sized pieces (such as bell peppers, red onions, zucchini, summer squash, mushrooms, eggplant, or poblano peppers)*
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup (56 mL) Simply Nature Organic Extra Virgin Olive Oil
  • 3 garlic cloves, crushed with a press or finely minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons maple syrup
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • A pinch or two of cayenne pepper
  • Kosher salt and black pepper


  • If using wooden skewers, soak them in water for 30 minutes while you prep the vegetables and marinade; dry before using.
  • Prep your veggies. Cut peppers bite-sized squares; onions into small wedges; zucchini, squash, or eggplant into ½-inch half moons; remove stems from mushrooms and leave whole. Transfer all veggies to a shallow baking dish.
  • In a bowl, whisk together the lemon juice, olive oil, garlic, soy sauce, mustard, maple syrup, onion powder, oregano, cayenne, and a few pinches of salt and pepper.
    Pour the vinaigrette over the vegetables and toss to coat. Allow to marinate for 15 minutes to 1 hour at room temperature, or refrigerate for 2 to 4 hours.
  • Preheat the grill over medium for 10 minutes with the lid on. Lightly oil the grill.
  • Thread the veggies onto stainless steel skewers or soaked wooden skewers. Reserve excess marinade.
  • Add the skewers to the hot grill and cover the grill. Grill for 3 to 5 minutes, then turn the skewers. Continue grilling and occasionally baste with reserved vinaigrette, until tender and nicely charred in spots, a total of 10 to 15 minutes.
    Brush grilled kebabs with reserved vinaigrette.


*Read the "How to grill vegetable kebabs" section for tips on which veggies to use and combine and how to chop them.