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Grilled vegetable skewers laid on a serving dish with a side salad and 2 pita breads in the background.

Grilled Vegetable Skewers

These grilled vegetable skewers can be made all year round. Easy to make and with a delicious tangy balsamic marinade they make a great quick healthy meal!
Course Dinner
Cuisine International
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 248kcal
Author Neil


For the Marinade: -

  • 2 tablespoon olive oil
  • 3 cloves garlic crushed
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Freshly ground salt and pepper

Vegetables: -

  • 200 g button mushrooms
  • 12 cherry tomatoes
  • 1 red pepper cut into squares
  • 1 green pepper cut into squares
  • 1 red onion cut into squares
  • 1 courgette (zucchini), cut into ¼-inch slices


  • If you’re using wooden skewers (6 are needed) soak them in warm water to prevent them from burning.
  • Place the marinade ingredients into a large bowl and mix well. Season to taste with the salt and pepper.
  • Then add all the vegetables to the marinade and mix well together. Allow to sit for 15 minutes.
  • Thread the mushrooms, cherry tomatoes, peppers, onion and courgette slices onto 6 skewers.
  • Place a sheet of aluminium foil on a grill pan*, then place the skewers on a rack in your grill pan and place the pan under a hot grill about ¾ of the way from the top.
  • Turn the skewers at least every 4-5 minutes whilst grilling to ensure each side gets the same amount of cooking. Grill for 15 - 20 minutes.


*You could also use a George Foreman grill if you don’t have a grill.


Calories: 248kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 34mg | Potassium: 1124mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2778IU | Vitamin C: 172mg | Calcium: 54mg | Iron: 2mg