Herb-Grilled Vegetable Skewers

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant assortment of charred vegetables bathed in a lemon-herb marinade, ideal for a sun-drenched summer grill session. This Mediterranean-inspired summer cookout recipe, ready in about 35 minutes, pairs zucchini, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 zucchini
• 1 medium red bell pepper
• 1/2 medium red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Cut zucchini and red bell pepper into 1-inch cubes, slice red onion into 1-inch wedges, and leave cherry tomatoes whole.
2. Step 2: Whisk 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until emulsified.
3. Step 3: Add vegetables to the bowl, tossing gently until evenly coated. Marinate at room temperature for 20 minutes.
4. Step 4: Preheat grill to medium-high (375°F). Thread vegetables onto skewers, alternating colors for visual appeal.
5. Step 5: Grill for 10-12 minutes, turning every 3 minutes, until vegetables are tender with light char marks on edges.