Grilled Vegetable Skewers

Total Time
Prep 20 mins
Cook 10 mins

These skewers are great at a barbecue and it's easy to double or half the recipe. Recipe adapted from Bon Appetit (June 2004)

Ingredients Nutrition

  • 12 cup olive oil
  • 3 tablespoons balsamic vinegar (or red wine vinegar)
  • 1 12 tablespoons chopped fresh oregano (or substitute other fresh herbs that are available, basil and marjoram are good choices)
  • 1 tablespoon Dijon mustard (or other spicy mustard)
  • 2 Japanese eggplants, cut into 1 inch rounds
  • 2 zucchini, cut into 1 inch rounds
  • 2 yellow squash, cut into 1 inch rounds
  • 1 pint cherry tomatoes
  • 8 -10 wooden skewers


  1. Soak wooden skewers for at leat 30 minutes in water.
  2. Whisk dressing ingredients (oil- mustard) in a jar and set aside.
  3. Alternate vegetables (eggplant, zucchini and summer squash) with tomatoes on skewers. Each skewer should hold approximately 6 vegetables (2 of each eggplant, zucchini and summer squash rounds) and 6 tomatoes.
  4. Arrange skewers on baking sheet while you complete all 10 skewers. Brush skewers with dressing. (If making ahead refrigerate for up to 8 hours- refrigerating dressing and skewers separately) Prepare barbecue (or preheat broiler).
  5. Brush skewers with dressing, sprinkle with salt and pepper (if desired).
  6. Grill (or broil) until skewers are tender and charred slightly, turning often (about 10 minutes).
  7. Transfer to serving platter and brush again with dressing.
Most Helpful

These were pretty good, I thought that the dressing went well with the mushrooms and squash but not the other vegetables. It would be better with garlic added in the marinade.

Shannon Holmes February 29, 2008

Very good marinade. I made the skewers with onions, green peppers, red peppers, zuchini, yellow squash, mushrooms and tofu. The flavor was very good and a real crowd pleaser (not always easy with veggies and tofu :)

Lt. Amy August 07, 2007

Thanks ellie - I totally forgot how good vegetable kebabs on the BBQ are - in fact I turned down meat for more veggies!! I did cut down on the oil and used veg that I had on hand, capsicum red and green, mushrooms, cherry tomatoes, onions and zucchini. Am making again this weekend!

sams1 October 11, 2006