Get ready for outdoor entertaining with these colorful and delicious grilled veggie skewers. This easy recipe includes potatoes and all your favorite vegetables cooked and seasoned to perfection on your barbecue.
These grilled veggie skewers are not only flavorful but also visually appealing. Each ingredient brings its own taste to the table, from the earthy mushrooms to the sweet pineapple. The colorful bell peppers and tomatoes add brightness, while the grilled potatoes and onions provide a satisfying crunch.
Whether you serve them as the main course or as a side dish, grilled vegetables showcase the delicious possibilities of outdoor plant-based cooking. I love serving them at patio parties with grilled tofu skewers or slices of simple savory herbed tofu and a refreshing watermelon cucumber salad.
Table of Contents
Ingredient notes
🥕See the printable recipe card below for quantities and details
Vegetables
Baby potatoes - any variety of mini potatoes like Yukon Golds or red new potatoes.
Mushrooms - white button mushrooms or cremini taste great and are a nice size for skewers.
Cherry tomatoes - or small plum tomatoes.
Zucchini and yellow squash - I love the added color and flavor. Try to find squash that is small in diameter.
Bell peppers - red, orange, yellow, or green. Red and orange seem to be the sweetest.
Pineapple - fresh, peeled and cut into cubes or canned chunks. It adds such a nice bright, sweet, juicy flavor and texture to the skewers.
Red onion - I love it for the gorgeous color it adds to the skewers. Red onion sweetens as it grills. It can be substituted with white, sweet, or pearl onions.
Other veggies you might include:
- Eggplant - cut into small rounds or cubed
- Sweet potatoes - parboiled and cubed
- Artichoke hearts - pre-cooked or marinated from the jar
- Corn on the cob - cut into 1" rounds
- Mango - cubed
- Papaya -cubed
- Watermelon - cubed
- Apple - cored and cut into thick slices
Basting sauce (or marinade)
This is a super simple sauce for basting veggie skewers with potatoes. It adds a light, citrusy and herbal flavor without over-powering the veggies.
Avocado oil - or any mild flavored vegetable oil with a high smoke point.
Lemon juice - fresh or bottled. May be substituted with lime juice or vinegar.
Maple syrup - substitute with sugar, agave nectar, or vegan honey.
All purpose seasoning - Herbes de provence by Simply Organic is what I used. I also like Spike (my usual "one & done" go-to for salad dressings. etc). You can also use Italian seasoning or any combination of dry herbs you have on hand, such as: thyme, rosemary, basil, oregano, parsley, tarragon, marjoram, or paprika.
Salt and pepper
NOTE: You can use most any vegan dressing or sauce you prefer. Just make sure (if it contains oil) that it can tolerate high heat (over 400℉) without smoking.
Instructions
- Wash and prepare vegetables, starting with the potatoes. Potatoes need to be parboiled (partially cooked) before grilling as they will take longer to cook than the other veggies.
2. Thoroughly scrub and rinse potatoes. Don't remove the skins. I like to use a vegetable brush for cleaning most veggies.
3. Place the potatoes into a deep pot and cover with water and a lid. Place over high heat and bring the water to a rolling boil. Lower to a simmering boil. Cook until the potatoes are just tender enough to poke with a sharp knife. Don't overcook. Drain in a colander.
4. While the potatoes are parboiling, it's a good time to wash and prep the rest of your veggies. Remove seeds from bell peppers and the outer peel from onions. I like to trim the stems on the mushrooms, but not remove them. Cut the zucchini and yellow squash, peppers, onion, and pineapple into similar sizes.
5. Place the veggies on the skewers, arranging them by alternating the colors.
6. Place the veggie skewers in a baking pan.
7. Prepare the basting sauce.
8. Use a basting brush to coat each veggie skewer before placing them onto the hot grill.
How to marinade the vegetables (optional)
I like to save extra steps by simply brushing the sauce directly onto the veggie skewers. If you prefer to marinade the vegetables in the sauce instead, here is what I suggest.
- Place all the prepared vegetables (without the skewers) into a shallow baking dish and pour the sauce over them.
- Cover with food safe plastic wrap or foil and refrigerate for up to 2 hours before putting them on the wood skewers. I suggest reserving some of the sauce to brush onto the veggie skewers while grilling.
How to grill the veggies
Preheat the barbecue grill to medium-low heat (approximately 400℉).
Place the veggie skewers onto the grill grates. Allow the veggies to cook about 3 minutes before rotating. Use tongs to carefully turn each skewer over, and brush each with more basting sauce. Repeat this step 2-3 more times, until veggies are tender and lightly browned (about 12 minutes total).
Top Tips
- Make sure your grill grates are clean before cooking, or the veggie skewers could stick to the grates and fall apart.
- Parboil (lightly cook in water) any vegetables that would normally take longer to grill, such as potatoes.
- I suggest using 12" (or longer) metal or bamboo skewers.
- If using bamboo skewers, be sure to presoak them in water for 15 minutes or more before adding the veggies. It will help keep the skewers from burning.
- Create a workspace for yourself on a table or counter near your barbecue with all the tools, sauces, and containers you might need.
- Watch the heat and adjust the flame on your grill as needed to make sure everything cooks well but doesn't burn.
Serving suggestions
Grilled vegetables are amazing served with vegan seitan chicken fillets brushed with barbecue sauce, marinated tofu skewers, and corn on the cob.
These grilled veggie skewers with potatoes are delicious all on their own, but they also make the perfect partners to enjoy with a variety of dips and dressings. I think they are fantastic served with my favorite homemade vegan sauces like this creamy and refreshing Greek tzatziki sauce, this citrusy avocado basil dressing, a classic tangy & lightly sweet vegan Thousand Island dressing, or this bright and tasty spinach pistachio pesto sauce.
Equipment you'll need
- Outdoor grill (I use a propane grill)
- Bamboo or metal kabob skewers
- Grill basket (optional - instead of using skewers)
- Colander (for rinsing vegetables)
- Basting brush
- Tongs (for turning skewers while grilling)
- Measuring cup and spoons
- Kitchen knife
- Cutting board
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Recipe
Grilled Veggie Skewers (with Potatoes)
Equipment
- Outdoor grill (we use a propane grill)
- Bamboo or metal kabob skewers
- Grill basket (optional - instead of using skewers)
- Colander (for rinsing vegetables)
- basting brush
- Tongs (for turning skewers while grilling)
- Measuring cup and spoons
Ingredients
Basting sauce
- 2 tablespoon avocado oil or canola oil
- ½ cup lemon juice
- 2 tsp maple syrup or agave nectar, sugar, or vegan honey
- 1 tablespoon All-purpose seasoning Herbes de Provence, Italian seasoning, Spike, or your favorite blend
- Salt & pepper to taste
Veggies
- 24 whole baby potatoes baby or mini size - any variety
- 12 mushrooms white button or cremini
- 24 cherry tomatoes
- 1 whole pineapple cut into cubes
- 2 whole bell peppers red, green, orange, or yellow
- 1 medium red onion
- 1 medium zucchini
- 1 medium yellow squash
Instructions
Basting Sauce
- Pour all the ingredients into a medium size bowl or measuring cup. Whisk together. Set aside until ready to use on veggies.
Veggies
- Wash and prepare vegetables, starting with the potatoes. Potatoes need to be parboiled (partially cooked) before grilling as they take longer to cook than the other veggies.
- Thoroughly scrub and rinse potatoes. Don't remove the skins. I like to use a vegetable brush for cleaning most veggies.
- Place the potatoes into a deep pot and cover with water and a lid. Place over high heat and bring the water to a rolling boil, then lower to a simmering boil. Cook until the potatoes are just tender enough to poke with a sharp knife. Don't overcook them. Drain the potatoes.
- While the potatoes are parboiling, it's a good time to prep the rest of your veggies. Start by thoroughly rinsing if needed. Remove seeds from bell peppers and outer peel from onions. I like to trim the stem on the mushrooms. Cut the zucchini and yellow squash, peppers, onion, and pineapple into similar sizes.
- Soak the bamboo skewers in water for 15 minutes or more before using. It will help prevent them from burning or catching on fire while the veggies are grilling.
- Add the veggies to the skewers by arranging them in alternating colors. Place them in a baking pan.
- Heat the barbecue at medium-low, approximately 400℉.
- Place veggie skewers onto grill grates. Allow veggies to cook about 3 minutes before rotating. Use tongs to carefully turn each skewer over, and brush each with more basting sauce. Repeat this step 2-3 more times, until veggies are tender and lightly browned (about 12 minutes total).
- Remove from grill and enjoy!
Notes
-
- Make sure your grill grates are clean before cooking, or the veggie skewers could stick to the grates and fall apart.
-
- Parboil (lightly cook in water) any vegetables that would normally take longer to grill, such as potatoes or corn on the cob.
-
- I suggest using 12" (or longer) metal or bamboo skewers.
-
- If using bamboo skewers, be sure to presoak them in water for 15 or more minutes before adding the veggies. It will help keep the wood skewers from burning.
-
- Create a workspace for yourself on a table or counter near your barbecue with all the tools, sauces, and containers you might need.
-
- Watch the heat and adjust the flame on your grill as needed to make sure everything cooks well but doesn't burn.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie says
Looking for an easy and delicious way to grill veggies? Look no further. This recipe for grilled veggie skewers is super simple and so much fun to prepare (and eat!).