Summer Vegetable Skewers
- Total Time
- 25 minutes, plus grill heating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
- Fine sea salt
- 2fat garlic cloves, finely grated, pressed or minced
- 2tablespoons minced fresh oregano or marjoram
- ¼teaspoon red-pepper flakes
- ⅓cup extra-virgin olive oil, plus more for serving
- Lemon wedges, for serving
- Flaky sea salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
136 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
- Step 2
In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
- Step 3
Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
- Step 4
When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.
Tip
- Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
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Cooking Notes
Cindy A.
I keep my bamboo skewers in the freezer in a ziploc bag. Remove and use immediately , no soaking needed .
adrienne rourke
I find you can skip salting the veggies, and no need to rotate them, cook 4 to 5 min. on each side depending on your grill.
Steve
Fantastic—the marinade and lemon make the dish. Cooking for one, so used one large zucchini and added large chunks of red bell pepper and 6 cherry tomatoes, all on two metal skewers. Halved the ingredients for the marinade, although was liberal with the pepper flakes. 12 minutes on the grill, flipping twice. Enjoyed it with jasmine rice and rose. Great dinner for a hot summer night.
Valerie
One of those grill skillets would work. They are good for so many things!
Chuck Breaux
This is a great way to use the summer bounty of zucchini and yellow squash. I marinate them longer in the fridge, being more generous with the garlic in the marinade. I also add eighths (i.e., quarters of halves) of red onion. I then skewer them up altogether, alternating zucchini, yellow squash, and red onion. I grill them along with steaks or burgers. Everything’s done at the same time, and I don’t have to cook a separate side elsewhere to go along with the meat.
Dolym
So so good, with a variety of veggies. Good tip to make the skewers mono-veg for optimized grill times. And, make twice as much as you think you want, because they shrink as they grill, and... they're so good.
Martha Morowitz
Going to try this, but will oil then grill lemon halves at the same time. The heat gives the lemon a delicious flavor.
Kluski
Or try the broiler.
Bev M
I do these in the oven all the time. I use a cooling rack so they don't get soggy and broil them turning a few times, works great
Antonia
I found orange squash at the farmers market. Bought zucchini, yellow and orange squash and alternated on a skew, followed the recipe except for red pepper. Everyone loved it and looked so pretty on the plate.
danielle
This is my new favorite way to cook eggplant! I get the Japanese ones and cut into 1 inch coins. So so so good! The Zuccini, I personally prefer cut in half lengthwise and grilled. No skewer needed
Katiemcraepdx
These are magic! I tried the cubes but when people start pushing their oversized zucchini on me I’m going to try thick crosswise slices that are flipped once.
luv2h20ski
Made this and added mushrooms and green pepper. Also didn’t have fresh oregano so I used fresh rosemary. Next time I’ll omit the red pepper flakes- too hot for this dish which is full of flavor.
Gay
I’m confused as the recipe says cut into cubes but the photo has skewered slices. Which works best? Tx.
hcwhitaker
The easiest way to grill anything that normally would be skewered is on a perforated grill rack or basket. Skewers get too hot to handle but with a basket contents can be turned easily with a long-handled spatula and fingers don’t get scorched! I use this method for chunks of lamb, chicken, etc, as well as vegetables.
Christine
I don't have flat metal skewers so I thread the vegetables on 2 bamboo skewers for each kabob. Works the same as flat metal when grilling.
Dryden
Substituted mint for the oregano. Very good.
Poojitha
Made this yesterday and it was superb. I only used squash and zucchini. Divine. I threw in some thyme and rosemary from the garden. Yumm.
Martha Morowitz
Going to try this, but will oil then grill lemon halves at the same time. The heat gives the lemon a delicious flavor.
joan
1 green, 1 yellow zucchini. Forgot to soak bamboo skewers. 5 minutes, flipped once, per side. Excellent. Would make a great meal.
joan
Did just green and yellow zucchini. Bamboo skewers, forgot to soak. 5 minutes on high, uncovered grill. Excellent! Would make a meal of this.
Dolym
So so good, with a variety of veggies. Good tip to make the skewers mono-veg for optimized grill times. And, make twice as much as you think you want, because they shrink as they grill, and... they're so good.
Chuck Breaux
This is a great way to use the summer bounty of zucchini and yellow squash. I marinate them longer in the fridge, being more generous with the garlic in the marinade. I also add eighths (i.e., quarters of halves) of red onion. I then skewer them up altogether, alternating zucchini, yellow squash, and red onion. I grill them along with steaks or burgers. Everything’s done at the same time, and I don’t have to cook a separate side elsewhere to go along with the meat.
Cindy A.
I keep my bamboo skewers in the freezer in a ziploc bag. Remove and use immediately , no soaking needed .
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