Smoked Veggie Skewers

Let’s talk about smoking veggies. Now, before you roll your eyes and think it’s just another plant parade, picture this: colorful, smoky skewers filled with juicy chunks of bell peppers, onions, and mushrooms, all kissed by the warm embrace of your grill. These are not your average salad fixings; they are the main event. Smoked Veggie Skewers bring a pop of vibrant flavor to your meal, making them a standout addition to any BBQ or family dinner.

Oh, my hubby is all about these skewers. Ever since our first BBQ attempt last summer (when he charred the outside to oblivion while the insides stayed suspiciously raw), we’ve refined the recipe to perfection. Our little ones love them, too, since they’re so colorful and fun to eat. It’s become our go-to when we crave something indulgent yet light. Watching the kids eat their veggies like it’s candy? Priceless.

How to Make It

Imagine you’re chatting with a friend as you make these. If you’ve got wooden skewers, soak them first unless you enjoy putting out small accidental fires on your grill (learned that one the hard way). Toss your selected veggies in a super casual marinade of olive oil, soy sauce, and a splash of vinegar—no measuring, just vibes. Thread them onto skewers, alternating colors like you’re creating an edible rainbow.

✔Ingredient Notes

– Bell Peppers: Go wild with colors. Red for sweetness, yellow for sunshiny vibes. If you’re like me, they often escape to be a quick snack while I’m chopping.
– Red Onion: Gives that bite and a pop of color. Skip if you’re not into onion breath, though I’d say it’s worth it.
– Mushrooms: Portobellos for a meaty essence. Watch out, they tend to shrink, so use double the amount you think you need.

✔Recipe Steps

1. Soak skewers to prevent them from burning.
2. Chop veggies into bite-sized chunks.
3. Toss veggies in a marinade of olive oil, soy sauce, and apple cider vinegar.
4. Thread veggies onto skewers, mix colors for fun.
5. Grill skewers on medium heat until veggies are tender and smoky.
6. Serve immediately, add an extra drizzle of olive oil if desired.

What to Serve It With

Pair these with a cooled quinoa salad or crusty garlic bread if you’re going all out. For those chill evenings, a simple side of creamy hummus works wonders.

✔Tips & Mistakes

✔Storage Tips

Leftovers? Hardly ever in my case, but if you do have some, toss them in a container and stick them in the fridge. Cold skewer slices over a salad are a breakfast of champions. Sounds weird, but I’m not apologizing.

✔Variations and Substitutions

Let’s be honest. When the fridge is bare, you make do. Zucchini instead of mushrooms? Works. Ran out of olive oil? Raffinate with avocado oil; it’s smooth. If you see peaches or pineapple hanging around, you better skewer them up too—sweetness galore.

Frequently Asked Questions

Smoked Veggie Skewers

A smoky and savory combination of colorful vegetables grilled to perfection on skewers, perfect for a healthy and flavorful meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups bell peppers, chopped
• ▢ 2 cups zucchini, sliced
• ▢ 1 cup red onion, quartered
• ▢ 0.5 cups mushrooms button or cremini
• ▢ 3 tablespoons olive oil
• ▢ 1 teaspoon smoked paprika
• ▢ 0.5 teaspoon ground black pepper
• ▢ 1 teaspoon salt

Instructions

Preparation Steps

• Preheat the smoker or grill to 275°F.
• In a large bowl, combine olive oil, smoked paprika, salt, and black pepper.
• Add chopped bell peppers, zucchini, red onion, and mushrooms to the bowl and toss to coat evenly.
• Thread the vegetables onto skewers alternating the types for variety.
• Place the skewers on the smoker or grill and cook for about 20 minutes, turning occasionally, until vegetables are tender and smoky-flavored.
• Remove from heat and serve immediately.

Notes

For added flavor, serve with a side of garlic aioli or your favorite dipping sauce.