Patio-Ready Grilled Vegetable Skewers with Herb Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Colorful skewers of seasonal vegetables drizzled with a fresh herb vinaigrette, ideal for outdoor dining or potlucks. This mediterranean-inspired grilling ready in about 35 minutes pairs zucchini, 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

• 1 medium zucchini
• 1 bell pepper
• 1/2 red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil
• 2 tbsp fresh oregano
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat grill to medium-high (375°F). Cut zucchini and bell pepper into 3/4-inch thick slices, and cut red onion into 1-inch wedges. Thread vegetables and cherry tomatoes onto skewers, alternating to create vibrant layers.
2. Step 2: Whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 minced garlic cloves, 1/4 cup chopped basil, 2 tbsp chopped oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Brush skewers generously with half the vinaigrette, then grill for 8-10 minutes, turning every 2 minutes until vegetables are tender-crisp and slightly charred at the edges.
4. Step 4: Transfer skewers to a platter, brush with remaining vinaigrette, and garnish with extra basil leaves. Serve warm or at room temperature.