Charcoal-Grilled Vegetable Skewers with Herb Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Colorful seasonal vegetables threaded on skewers and grilled over charcoal, served with a fresh herb vinaigrette. This Mediterranean-inspired grilling recipe (vegetarian), ready in about 35 minutes, pairs zucchini, red bell pepper, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch squares red bell pepper
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1 large, cut into wedges red onion
• 12 whole button mushrooms
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 2 tbsp fresh lemon juice
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• enough for medium heat wood charcoal briquettes

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak wooden skewers in water for 30 minutes to prevent burning.
2. Step 2: Thread 2 slices of zucchini, 2 pieces of red bell pepper, 2 slices of yellow squash, 2 red onion wedges, and 3 button mushrooms alternately onto each skewer until all vegetables are used, making 6 skewers total.
3. Step 3: In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the herb dressing.
4. Step 4: Light a charcoal grill and let coals burn until covered with white ash, about 20-25 minutes, creating medium heat.
5. Step 5: Place the vegetable skewers on the grill and cook for 10-12 minutes, turning every 3 minutes, until vegetables are tender and charred at the edges.
6. Step 6: Remove skewers from heat and brush evenly with the herb dressing. Serve immediately.