Grilled Vegetable Skewers with Garlic and Herbs

Name: Grilled Vegetable Skewers with Garlic and Herbs
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 whole medium zucchini, cut into 2-cm chunks; 1 whole medium eggplant, cut into 2-cm chunks; 1 whole red onion, cut into wedges; 250 g cherry tomatoes; 3 tbsp olive oil; 2 whole garlic cloves, finely grated; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped parsley; 8 whole metal or soaked wooden skewers

Threaded garden vegetables cook over direct heat with fragrant garlic oil and fresh parsley.

By Hez ArslanUpdated October 2, 2026

Total 39 minMakes 4 servings

Jump to Recipe

Grilled vegetable skewers turn zucchini, eggplant, red onion and cherry tomatoes smoky at the edges while staying tender inside. Cut the vegetables into similar-sized pieces and give the denser eggplant a brief head start if it is especially thick. A simple garlic and herb oil coats the vegetables without masking their flavor. If using wooden skewers, soak them in water for 20 minutes. Heat a grill to medium, about 200°C (400°F). Whisk oil, garlic, oregano, salt and pepper; toss with zucchini, eggplant, onion and tomatoes. Thread vegetables onto skewers, alternating colors and leaving a little space between pieces. Grill 10 to 14 minutes, turning every 3 to 4 minutes, until vegetables are browned and tender when pierced.

Grilled Vegetable Skewers with Garlic and Herbs

How to tell when it is ready

Scatter with parsley and serve warm.

Tips

If using wooden skewers, soak them in water for 20 minutes.
Whisk oil, garlic, oregano, salt and pepper.
Thread vegetables onto skewers, alternating colors and leaving a little space between pieces.
Grill 10 to 14 minutes, turning every 3 to 4 minutes, until vegetables are browned and tender when pierced.

Troubleshooting

If eggplant is still firm, grill a few minutes longer over indirect heat.
If vegetables stick, clean and oil the grates before grilling.

Substitutions

Use yellow squash instead of zucchini.
Use dried thyme instead of oregano.

Variations

Add mushrooms between the vegetables.
Brush with a smoked paprika oil.

Serving suggestions

Serve alongside grilled halloumi or tofu.
Add couscous or flatbread for a fuller meal.
Spoon over yogurt sauce.
Finish with lemon wedges.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours and use within 3 days; reheat on a skillet or grill.

Storage

Refrigerate leftovers within 2 hours and use within 3 days; reheat on a skillet or grill.

Food safety

Use clean utensils for cooked vegetables and refrigerate leftovers promptly.

Frequently asked questions

Can I make these vegetable skewers indoors?

Yes. Cook them on a hot grill pan or under a broiler, turning until the vegetables are browned and tender.

How should I store grilled vegetable skewers with garlic and herbs?

Refrigerate leftovers within 2 hours and use within 3 days; reheat on a skillet or grill.

Serve alongside grilled halloumi or tofu. Refrigerate leftovers within 2 hours and use within 3 days; reheat on a skillet or grill.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Grilled Vegetable Skewers with Garlic and Herbs