Grilled Herb-Crusted Zucchini and Bell Pepper Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Colorful skewers of zucchini and bell peppers marinated in a fragrant herb blend, then grilled to tender-crisp perfection. This mediterranean-inspired grilling (vegetarian) ready in about 25 minutes pairs medium, cut into 1-inch chunks zucchini, cut into 1-inch pieces red bell pepper, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, 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, cut into 1-inch chunks zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch pieces yellow bell pepper
• 1 tbsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 2 tbsp olive oil
• 1 clove, minced garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 1 tsp finely chopped fresh thyme, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper to create a marinade.
2. Step 2: Thread 2 medium zucchini chunks and 1 red bell pepper piece alternating with 1 yellow bell pepper piece onto skewers, then brush generously with the herb marinade.
3. Step 3: Preheat grill to medium-high (375°F). Grill skewers for 8-10 minutes, turning once halfway through, until vegetables are tender and have light grill marks.