Charcoal-Grilled Vegetable Skewers with Herb Yogurt Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Colorful summer vegetables grilled over charcoal and served with a cool, tangy herb yogurt dip for a refreshing vegetarian barbecue side. This mediterranean-inspired grilling (vegetarian) ready in about 32 minutes blends whole button mushrooms mushrooms, olive oil, dried oregano into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 medium, cut into 1-inch chunks red onion
• 8 oz whole button mushrooms mushrooms
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 clove garlic clove, minced

Instructions

1. Step 1: In a large bowl, toss 1 sliced medium zucchini, 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into 1-inch pieces, 1 medium red onion cut into 1-inch chunks, and 8 oz whole button mushrooms with 3 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Thread the vegetables onto soaked wooden skewers or metal skewers, alternating colors and textures.
3. Step 3: Prepare your charcoal grill for direct medium-high heat (about 400°F). Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes, until vegetables are tender and have grill marks.
4. Step 4: Meanwhile, in a small bowl, mix 1 cup plain Greek yogurt, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 minced garlic clove until smooth and fragrant.
5. Step 5: Serve the grilled vegetable skewers hot with the herb yogurt dip on the side for dipping.